I found an overnight, 24 hours, smoke process for brisket. Thanks to okjsmoker, for that, or whomever he got it from. I really like the idea of letting it do it's thing, while I'm sleeping.
I stopped by sammy's club and got a whale of a 14 pound brisket. It was the only one they had in the meat case. I also got a double pack of pork ribs too. I'll smoke them later this weekend.
I forgot my camera, but I was able to get one picture of it, just as I put it in the smokehouse. I'll post it tonight, along with some other "after" smoke pics too
I started the smokehouse when I got home, set it for ~170*. I bought a new digital thermometer. I got it on sale at targetto for $17. I wanted another one, so I could check my Maverick ET-7. I have a flaky probe, and I'm not sure which one is right. I also needed to double check the thermostat on the
house, to make sure my dial mark is set in the right position.
Speaking of flaky probes, I finally found replacements at Allied Kenco, for $12.50. Not bad considering the unit costs $60.
I trimmed off some of the fat, from the brisket. Just to make the fat layer even. Then slathered it with mustard, and then my recipe dry rub. Inserted the probe into the thickest part of the brisket, and put it in the house. I also put an aluminum pan under it to catch any juices. After that I stoked up my hotplate, and hickory sawdust. I kept adding more sawdust through the evening. I figure I got a good 4+ hours of smoke put to it. I then pulled it out, and placed it in the pan, and sealed it shut, and put it back in the smokehouse. The house was maintaining a temp of 170 - 175, and the internal temp on the brisket was ~110, when I sealed it up for the night.
This morning the IT was ~165, so I turned up the house into the 195 - 200 range, to let it finish cooking for the next 12 hours. Looking for an IT of 180, so I can pull it, wrap it in blankets/towels, and let it rest for an hour, or two. Then I'll slice it up. I can hardly wait.
Now I just need to figure out what I want to do with the juices, as far as adding anything to it, or whatever. Anybody have any suggestions ??
Thanks, and I'll post my pics tonight when I get home.
Later
Bombo
I stopped by sammy's club and got a whale of a 14 pound brisket. It was the only one they had in the meat case. I also got a double pack of pork ribs too. I'll smoke them later this weekend.
I forgot my camera, but I was able to get one picture of it, just as I put it in the smokehouse. I'll post it tonight, along with some other "after" smoke pics too
I started the smokehouse when I got home, set it for ~170*. I bought a new digital thermometer. I got it on sale at targetto for $17. I wanted another one, so I could check my Maverick ET-7. I have a flaky probe, and I'm not sure which one is right. I also needed to double check the thermostat on the
house, to make sure my dial mark is set in the right position.
Speaking of flaky probes, I finally found replacements at Allied Kenco, for $12.50. Not bad considering the unit costs $60.
I trimmed off some of the fat, from the brisket. Just to make the fat layer even. Then slathered it with mustard, and then my recipe dry rub. Inserted the probe into the thickest part of the brisket, and put it in the house. I also put an aluminum pan under it to catch any juices. After that I stoked up my hotplate, and hickory sawdust. I kept adding more sawdust through the evening. I figure I got a good 4+ hours of smoke put to it. I then pulled it out, and placed it in the pan, and sealed it shut, and put it back in the smokehouse. The house was maintaining a temp of 170 - 175, and the internal temp on the brisket was ~110, when I sealed it up for the night.
This morning the IT was ~165, so I turned up the house into the 195 - 200 range, to let it finish cooking for the next 12 hours. Looking for an IT of 180, so I can pull it, wrap it in blankets/towels, and let it rest for an hour, or two. Then I'll slice it up. I can hardly wait.
Now I just need to figure out what I want to do with the juices, as far as adding anything to it, or whatever. Anybody have any suggestions ??
Thanks, and I'll post my pics tonight when I get home.
Later
Bombo
