Hello everyone,
Bought a new smoker and tried out a brisket. 16lb before trimming. Trimmed down to about 1/4” of fat. ( I think now was too much trimmed)Rubbed with Montreal Steak Seasoning. Set smoker on 250*. Smoked for 4 hrs and checked (looked pale and no bark yet). At this point I dumped the water pan and left dry. Smoked another 3hrs to 165*. Pulled and wrapped in butcher paper. Smoked again for about 3hrs until 203*. Pulled and wrapped in towel in cooler for 1hr. Then sliced and served.
Results: I didn’t test with a toothpick or (warm butter) test. The point was nice and tender and moist but the flat was dry. I ran out of time due to the party starting. I learned a lot and have a good baseline to start.
Please comment with pointers and experience. Nobody complained about the results but I knew it wasn’t my best work :)
Bought a new smoker and tried out a brisket. 16lb before trimming. Trimmed down to about 1/4” of fat. ( I think now was too much trimmed)Rubbed with Montreal Steak Seasoning. Set smoker on 250*. Smoked for 4 hrs and checked (looked pale and no bark yet). At this point I dumped the water pan and left dry. Smoked another 3hrs to 165*. Pulled and wrapped in butcher paper. Smoked again for about 3hrs until 203*. Pulled and wrapped in towel in cooler for 1hr. Then sliced and served.
Results: I didn’t test with a toothpick or (warm butter) test. The point was nice and tender and moist but the flat was dry. I ran out of time due to the party starting. I learned a lot and have a good baseline to start.
Please comment with pointers and experience. Nobody complained about the results but I knew it wasn’t my best work :)
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