Hi All,
Well, I was up at 5:00 AM with the birds this morning getting the 12 LB 6 Oz brisket out of the fridge that I prepared Saturday night. The cap was scored and then I applied Jeff's rub and wrapped in saran wrap and left in the fridge overnight. I discovered that I would have to cut the packer in half to fit it in the smoker, so I did so. Laid the two pieces on the middle two racks of the smoker after it was up to 225 Deg. and let them go. I used Hickory chunks for this smoke. I put them in around 6:10 AM.This is kind of a breakdown on how the smoke went.
Brisket goes in smoker at 6:10 AM Outside temperature 43.3 Degrees
After one hour Internal temp on one 77 Deg. and the other half 59 Deg.
After five hours both were at 154 deg. Smoker temp was 235 Deg. Plateu was reached about 5 hours and 15 minutes at 159 Deg. around 11:25 AM.
Pulled the brisket halves at 3:30 PM when internal temp reached 177 Deg.
Foiled them and wrapped in towls and put in cooler. Took the first one out of the cooler in an hour and a half to slice for supper. Sliced across grain of meat. It was good I thought, except it didn't have the smoke ring I was looking for. We left the second half wrapped in the cooler for another 3 hours. Wow!! the second one was melt in your mouth delicious. I never opened the smoker door once during this smoke.
We all enjoyed the brisket for supper tonight along with some cowboy potatoes. I learned a couple of things today that will help me with my next brisket smoke. First of all, I will add more chunks of hickory for a longer smoke time. Second I will leave it in the cooler longer for that melt in your mouth sensation like I had with the second half that was in the cooler longer. We sliced the whole brisket and ate what we needed for supper tonight and will shrink wrap the rest of it for a few more meals.
Q_VIEW
Ready for the smoker
In the smoker at 6:10 AM
Finished Brisket
Sliced
All sliced up
Dads Helper and guard dog
Waiting for the brisket to be done
Hope you enjoyed the view.
Happy Smokin
Steve
Well, I was up at 5:00 AM with the birds this morning getting the 12 LB 6 Oz brisket out of the fridge that I prepared Saturday night. The cap was scored and then I applied Jeff's rub and wrapped in saran wrap and left in the fridge overnight. I discovered that I would have to cut the packer in half to fit it in the smoker, so I did so. Laid the two pieces on the middle two racks of the smoker after it was up to 225 Deg. and let them go. I used Hickory chunks for this smoke. I put them in around 6:10 AM.This is kind of a breakdown on how the smoke went.
Brisket goes in smoker at 6:10 AM Outside temperature 43.3 Degrees
After one hour Internal temp on one 77 Deg. and the other half 59 Deg.
After five hours both were at 154 deg. Smoker temp was 235 Deg. Plateu was reached about 5 hours and 15 minutes at 159 Deg. around 11:25 AM.
Pulled the brisket halves at 3:30 PM when internal temp reached 177 Deg.
Foiled them and wrapped in towls and put in cooler. Took the first one out of the cooler in an hour and a half to slice for supper. Sliced across grain of meat. It was good I thought, except it didn't have the smoke ring I was looking for. We left the second half wrapped in the cooler for another 3 hours. Wow!! the second one was melt in your mouth delicious. I never opened the smoker door once during this smoke.
We all enjoyed the brisket for supper tonight along with some cowboy potatoes. I learned a couple of things today that will help me with my next brisket smoke. First of all, I will add more chunks of hickory for a longer smoke time. Second I will leave it in the cooler longer for that melt in your mouth sensation like I had with the second half that was in the cooler longer. We sliced the whole brisket and ate what we needed for supper tonight and will shrink wrap the rest of it for a few more meals.
Q_VIEW
Ready for the smoker
In the smoker at 6:10 AM
Finished Brisket
Sliced
All sliced up
Dads Helper and guard dog
Waiting for the brisket to be done
Hope you enjoyed the view.
Happy Smokin
Steve
