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!

 

[MileHighSmokerGirl]

Well now I'm at a complete loss.

I wrapped it in butcher paper and put it in the brisket blanket and placed it in the Que Crib. The IT was 165° F.

I pulled it from the QueCrib at 12 hrs and 23 minutes. When I removed it from the brisket blanket it was stone cold. How??

What in the hell????

It's cold. The fat area is jiggly, but the meat is firm and tough. It has moisture. But it's not pulling apart.

 

[MileHighSmokerGirl]

I heated the oven up to 260°, re-injected the brisket with beef broth.

Put it in for 30 mins it was at 106°. Then another 20 mins it got to 142°. So I pulled it and sliced one piece. It's starting to pull apart but it has a ways to go. I think it's salvageable.

Re-wrapped and back in the oven.

 

[912smoker]

Reheating should do the trick.
I thought that sounded like a mighty long hold in the cab. Might have helped some to put it in right off the pit instead letting it cool down.

Keith

 

[Compulsive Smoker]

I heated the oven up to 260°, re-injected the brisket with beef broth.

Put it in for 30 mins it was at 106°. Then another 20 mins it got to 142°. So I pulled it and sliced one piece. It's starting to pull apart but it has a ways to go. I think it's salvageable.

Re-wrapped and back in the oven.

I’d be very careful with the oven time, it will be very easy to dry it out…

 

[MileHighSmokerGirl]

I'm not usually one to give up but after this I'm just done.

I'm not wasting anymore money on smoking my own brisket. I'm just emotionally spent.