Brisket smoke this past weekend on my Old Country Wrangler. When I smoke a brisket, I usually get up at 4:00 and have it on the smoker by 5:00, because you just never know how long a brisket might take. According to "the stall" and your smoking temp it could be anywhere from 6 to 12, even 14 hours. And, even though I learned a long time ago to smoke brisket at about 275*, instead of lower temps, you still never know. And, as with the beef ribs above, I use Kosher salt and course ground black pepper for seasoning.
This is the fatty side, and will go up in the smoker.
And, the bottom:
Just put it on the smoker, about 5:00am:
Smoker temp holding at 275*.
After 2 hours, we have an internal temp of 148*.
After 5 hours, we have an internal temp of 175*...it went right on through the stall, and is looking great! If it sits on 160* to 170* for an hour or so, I go ahead and take it off and wrap it, and maybe even crank up my smoker to 300*, just to get it through the stall. But, sometimes, like this one, it will go right on through it.
So, I take it off, wrap it in foil or butcher paper and put it back on until it's done. This time I used foil. You can see I had a small water pan in there as well.
After 3 more hours, we're at 205* internal temp, and it "feels" good. Very loose and pliable in the foil. I keep it in the foil, and set the pan and all in an ice chest, to rest, until we're ready to eat. You should always let a brisket "rest" for at least an hour or so, to release its juices. I actually let this one rest in the ice chest for 4 hours. And, when I took it out to cut, it was still so hot that I had to use my insulated food gloves to hold it.
Very tender, very juicy...perfect taste with the salt and pepper only. It sliced like butter.
I always ask when carving, lean or fatty. It seems all the women will say "lean", which I definitely don't mind. They can have all the flat they want. I always want the point...where all the marbled fat is located. So, brisket, potatoes, and beans. I don't know about the flat, but the point was so tender and juicy, it almost chewed itself.
