Brisket: King Soopers 6.2 lb Flat

[MileHighSmokerGirl]

Back to the fundamentals.

King Soopers 6.2 lb Brisket Flat
Black Pepper
Salt
Beef Broth Injected
Brined in the fridge for about 26 hours.
Kingsford charcoal
Hickory wood
18" weber smokey mountain smoker
Fat cap down

Two bread loaf trays of water under the top rack for moisture.

I am running a little late today but I had some errands to run after work that took longer than expected.

The brisket will be going on the smoker in the next 10 minutes or so.

 

[MileHighSmokerGirl]

The brisket is on the smoker and we are off and running.

 

[Compulsive Smoker]

Lookin good! I’m on board until the end!

 

[Fueling Around]

Lurking, too.
Pricey meat, but probably no trim so works out the same getting a packer?

 

[MileHighSmokerGirl]

At 7 hrs and 47 mins, I pulled the brisket. I had checked the smoker before going to lay down for a nap and pit temp was 250°. After my four hour nap the pit temp was 200° F and the internal meat temp was at 136° but I suspect it fell off a bit when the smoker pit temp dropped off.

It had a nice firm bark that didn't peel off when I ran my finger across it. I could poke it but it was not jiggly like jello. It was firm, and when you poked it, it rebounded.

I cut off a small chunk and gave it a taste test. Tasted good but we are nowhere near collagen break down right now.

I wrapped it in foil and threw it in a turkey bag. I pre-heated the oven to 275° and set the timer for 4 hours.

This one has a promise many of the recent past did not.

My only question is should I inject some more beef broth or let it ride?

That chunk I cut off seemed a little dry but the middle parts I poked at didn't.

 

[MileHighSmokerGirl]

Sweet redemption!!!! I am crying happy tears right now.

I pulled it from the oven at 2 hrs 47 mins and 14 seconds. It was 203° F internal meat temp. I carved off a little corner and taste tested it. It was nearly perfect!

I drained the juices into a glass measuring cup and poured some liquid tallow over the brisket.

I'm going to let it rest on the counter until it gets to 170°.

Then I'll wrap it in some butcher paper and stick it in my brisket blanket and Que Crib and off to bed I go until 7 am. The brisket will get a nice 10 hour rest. I will carve it up about 11 am.

 

[MileHighSmokerGirl]

And wrapped in peach paper, stuffed in a brisket blanket and placed on Shelf 1 of the Que Crib.

My work here is done for the night. I have to be up at 7 am to fire up the smoker again for ribs and jalapeño cheddar brats.

I am going to sleep easy too knowing I have righted the ship with my brisket. 🫩

Good night SMF!

 

[forktender]

That is awesome, congratulations, sleep well!!!!

I'm doing mine today.
Not real stoked about it, I hate long smokes these days. But Momma wanted brisket, when your 85 yr old Mother or Father ask you for something, no matter what if it's within your powers, you get it done.

Good job on your redemption meat.
Dan.

 

[DRKsmoking]

Hannah it looks like you have broken the curse, that looks amazing.
Good work and a well deserved nap, for you and the brisket.

David

 

[sandyut]

Happy you got redemption!

 

[sandyut]

That is awesome, congratulations, sleep well!!!!

I'm doing mine today.
Not real stoked about it, I hate long smokes these days. But Momma wanted brisket, when your 85 yr old Mother or Father ask you for something, no matter what if it's within your powers, you get it done.

Good job on your redemption meat.
Dan.

Dan, are you up at this hour to start your cook? man i cant function at that hour anymore.

 

[Compulsive Smoker]

Glad to hear that it turned out well! Great job!