14 pound brisket (before trimming) USDA Choice purchased from Cash and Carry for $3.26/lb. Trimmed extra fat and rubbed with heavy salt, pepper, and garlic powder with scoring in fat. Smoked open on grate for about 4 hours before placing foil on both ends to protect overcook. Continued to smoke for total of about 14 hours. Learning new smoker, so temps varied from 220-290 as I tried to figure out the right method of charcoal and damper adjustment. Sprayed with apple cider vinegar every time I opened the lid. Turned out pretty good, but learned a couple things I would change next time.
Ended up getting the bark a little thick, a bit of wasted meat on some spots. Next time I would only leave open on grate for 3-4 hours and then place in foil pan with foil top or wrap it. I think with it being such a long cook, it just dried out the outside layer a bit too much.
2nd change, I would place it fat side up. I have always done it fat up before, but based on some recommendations I tried it fat down. I think the rendering fat would have been better to have moisturizing and flavoring the flat of the brisket.
After cook, split point from flat, diced up point and back on heat with Sweet Baby Ray's for burnt ends. Delish!
Overall, a success.
Ended up getting the bark a little thick, a bit of wasted meat on some spots. Next time I would only leave open on grate for 3-4 hours and then place in foil pan with foil top or wrap it. I think with it being such a long cook, it just dried out the outside layer a bit too much.
2nd change, I would place it fat side up. I have always done it fat up before, but based on some recommendations I tried it fat down. I think the rendering fat would have been better to have moisturizing and flavoring the flat of the brisket.
After cook, split point from flat, diced up point and back on heat with Sweet Baby Ray's for burnt ends. Delish!
Overall, a success.
