First brisket in a long time.

[cronocide]

Just found a whole prime cut 10 lb. brisket at Sam's Club earlier. It has now become today's task to smoke it. Got it seasoned with salt, black pepper, and a dash of MSG. I've found that a little MSG on steaks while reverse searing is phenomenal so I figured it couldn't hurt on a brisket. It is on the smoker now at 200-225* and I will keep you all posted.

 

[tbern]

Along for the ride!!

 

[gmc2003]

It's going to be a long ride, but I'm in also.

Chris

 

[cronocide]

Along for the ride!!

Glad to have you! Will keep updates a few hours at a time while cooking. Already started drinking so this should be interesting

 

[cronocide]

Will the brisket be done before me.....taking bets lol!

 

[tbern]

Lol, Just so you time it so the brisket is done before you are!!......

 

[Houndstooth]

Sounds great! Brisket is my mission this year. If the brisket starts winning just take a drunken nap and after you’ll be back the fight

 

[cronocide]

Just spritzed with a concoction of beef broth, apple juice, and ACV. Smoker temp is 205-220*.

 

[cronocide]

2 hours in!

 

[TNJAKE]

I'm in for the ride. Looking good so far

 

[tbern]

Looking good! Nice picture!!

 

[912smoker]

Off to a good start. Are ya cooked yet ?

Keith

 

[cronocide]

Off to a good start. Are ya cooked yet ?

Keith

I took a little cat nap with the dogs haha. Been spritzing about every hour.

 

[sandyut]

I’m in. This is gonna be a long one…those temps are LOW

 

[JckDanls 07]

Climbing on the night train... gonna be a long ride at those temps ...

 

[sandyut]

Climbing on the night train... gonna be a long ride at those temps ...

Curious not criticism. Why so low on the temp? I moved to a short run at high smoke (180) then 275 till done. Start at 0600 and on the table same day for supper. no noticeable difference between that and low and slow….except low and slow is overnight or eternal.

 

[cronocide]

Curious not criticism. Why so low on the temp? I moved to a short run at high smoke (180) then 275 till done. Start at 0600 and on the table same day for supper. no noticeable difference between that and low and slow….except low and slow is overnight or eternal.

Edit: More info.
Just how I've always done them. I know that if I cook at 200-225* they will come out as I intend. I'm a creature of habit. I would be afraid to trial a different temp on an expensive cut of meat.

It is 150* internal now. Figure it will be 160* in another hour and then ill wrap in butcher paper.

 

[cronocide]

Just wrapped it up. Waiting until at least 204* to check.

 

[cronocide]

It is done! 205* IT, probe tender in flat and point. It is resting in a cooler for a few hours while I get some sleep. Sliced pictures in a few hours.

 

[cronocide]

Finished product. Definitely passes the bend test and is full of juices.