Seems like everyone cooked a brisket for the 4th of July weekend, all I could do was lust after their pictures. Today was my day to
get out in the smoke. It was a 13 lbs, price not bad $2.47 a lb. My sweet wife was kind enough to take these pictures, we'll see if I post them right.
Here is the beast, $130 of heat leaking thin metal. I've had it for about 10 years, long enough to learn there are easier ways to make barbecue. I mainly used post oak with a little pecan thrown in.
I tend to split my briskets in half, not sure if it shortens the cook time but it makes it a easier to work with. Here are the two pieces after about 3 hours smoking. Also ended up with a little scrap piece when I trimmed it.
Four hours in temps were around 163 degrees so wrapped each piece. For experimentation I wrapped the flat in a piece of butcher paper, and the point in foil. Here they are after some time in the smoke, probably darker than most people's when they wrap.
Both pieces were running about the same temperature till I wrapped, then the piece in the paper started lagging in temp. I was shooting for a target temp of 200, ended up running a little over. The point in the foil finished right at 7 hours.
The flat was running about an hour behind it, but I had poured some beef broth into both when I wrapped them and it didn't work well with the butcher paper. At 7 1/2 hours the paper became too soggy and fell apart so I had to finish the flat in foil also, took another hour.
Yes it may look like my brisket was caught in a tragic fire, but they are still nice and juicy on the inside. That's the benefit of a packer, all that fat gives lots of protection. Now I have to wrap this up and drive it 300 miles for a family dinner Saturday, but wanted to slice the end so you know it survived! It doesn't have as much of a smoke ring as I would like, but I can guarantee you it had lots of smoke!
get out in the smoke. It was a 13 lbs, price not bad $2.47 a lb. My sweet wife was kind enough to take these pictures, we'll see if I post them right.
Here is the beast, $130 of heat leaking thin metal. I've had it for about 10 years, long enough to learn there are easier ways to make barbecue. I mainly used post oak with a little pecan thrown in.
I tend to split my briskets in half, not sure if it shortens the cook time but it makes it a easier to work with. Here are the two pieces after about 3 hours smoking. Also ended up with a little scrap piece when I trimmed it.
Four hours in temps were around 163 degrees so wrapped each piece. For experimentation I wrapped the flat in a piece of butcher paper, and the point in foil. Here they are after some time in the smoke, probably darker than most people's when they wrap.
Both pieces were running about the same temperature till I wrapped, then the piece in the paper started lagging in temp. I was shooting for a target temp of 200, ended up running a little over. The point in the foil finished right at 7 hours.
The flat was running about an hour behind it, but I had poured some beef broth into both when I wrapped them and it didn't work well with the butcher paper. At 7 1/2 hours the paper became too soggy and fell apart so I had to finish the flat in foil also, took another hour.
Yes it may look like my brisket was caught in a tragic fire, but they are still nice and juicy on the inside. That's the benefit of a packer, all that fat gives lots of protection. Now I have to wrap this up and drive it 300 miles for a family dinner Saturday, but wanted to slice the end so you know it survived! It doesn't have as much of a smoke ring as I would like, but I can guarantee you it had lots of smoke!
