- May 19, 2021
- 142
- 138
Going after our first brisket tonight.
Trimmed and seasoned last night, got a good portion of the hard fat out of it and trimmed the fat cap best we could. Really did not need a lot of shaping as we had seen in a bunch of the how to trim videos. We thought our knives were fairly sharp but trimming the brisket told us that we need to sharpen on get a sharper knife. Our set is from Pampered Chef.
Aiming for around 7pm tonight and let it smoke until we get up in the morning and go from there to see when to wrap. Probably go fat side up so the fat melts into the brisket. The advise seems to be 50/50 on fat up or down with valid reasons for both. I have apple in the hopper right now from our last pork tenderloins, so I will empty that out and load with maybe a combo of oak and hickory. I have read and watched videos that Cherry would be a good add but I do not have any at the moment so we shall just see how it goes.
Probably go around 200 F for the overnight and increase in the morning depending on the IT. Wrap it in butcher paper and finish it off tomorrow.
Pics of the brisket in the fridge are attached. Sorry still in the cling wrap so not the best of pictures.
Guessing is 14 to 15 lbs still. Yeah we went big for our first. Yay????
We seasoned with ST Elmo’s
stelmofoods.com
Trimmed and seasoned last night, got a good portion of the hard fat out of it and trimmed the fat cap best we could. Really did not need a lot of shaping as we had seen in a bunch of the how to trim videos. We thought our knives were fairly sharp but trimming the brisket told us that we need to sharpen on get a sharper knife. Our set is from Pampered Chef.
Aiming for around 7pm tonight and let it smoke until we get up in the morning and go from there to see when to wrap. Probably go fat side up so the fat melts into the brisket. The advise seems to be 50/50 on fat up or down with valid reasons for both. I have apple in the hopper right now from our last pork tenderloins, so I will empty that out and load with maybe a combo of oak and hickory. I have read and watched videos that Cherry would be a good add but I do not have any at the moment so we shall just see how it goes.
Probably go around 200 F for the overnight and increase in the morning depending on the IT. Wrap it in butcher paper and finish it off tomorrow.
Pics of the brisket in the fridge are attached. Sorry still in the cling wrap so not the best of pictures.
Guessing is 14 to 15 lbs still. Yeah we went big for our first. Yay????
We seasoned with ST Elmo’s
Seasoning | St. Elmo Foods
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