Robert (
tx smoker
) turned me on to Piedmontese beef a few years ago and we have enjoyed it tremendously. Purchased this brisket towards the end of last year and I'm finally getting around to smoking it. Labeling indicates a minimum of 9 lbs so put it on the scale and it's actually 11.4 lbs. Put in the garage fridge Sunday night to start thawing and took it out to begin prep an hour ago (Friday). Guess they meant it regarding a competition brisket. This thing was basically ready to go. I did shave off a small corner end section of the flat that was thinner than the other side. In total only removed 6.8 ozs or 0.4 lbs yielding a smoke weight of 11 lbs. We always go the straight Texas route when it comes to brisket, 50/50 salt and course ground pepper. Prep is done, brisket is saran wrapped and back into the fridge until early tomorrow morning. Plan is to get up at 3am, get 'er on with the smoker set to 275º and head back to bed for a few more winks of shut-eye. Gonna run the MAK with a pellet blend plus some extra mesquite mixed in. Loose plans are for dinner around 7pm. I've smoked a fair share of briskets but this is the first Piedmontese, definitely interested to see how it comes out. Stay tuned.....

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