Some days my wife thinks I am crazy!
Today I am starting to think she may be right!
It is cold and nasty here in Missouri. Freezing rain all day, and forecast to continue for several more days.
The view out my back deck while being beautiful, is darn cold looking! There is about 1/4 inch of ice on everything!
I would have done it after this storm in a few days, but I don't want this brisket to set in the fridge any longer.
We have a new Butcher shop in town(the only butcher shop for 60+ miles). I have gotten a pork but and some ribs from them over the past 2 weeks, and decided to look at their briskets.
They had 5 great looking packers, and my Wife and I prefer the flat over the point so I asked them to cut me a nice trimmed flat from the packer. They cut me a great looking 7lb. flat, and even trimmed the fat for me so it was ready to go. Looks like it has a touch of silver skin to get off, but the rest looks great! Its about 4 inches thick almost all the way across.
This being the largest brisket I have planned on smoking, I know I will need to start way sooner than I had planned.
My previously largest one was only 4.5lb. and took 10 hours to cook. So even though I started it super early in the AM, it was still done in time for dinner that night. This one I am not seeing done as soon, so I am planning on starting it at about 8PM tonight so that I can have it in the cooler and rested well to eat for dinner tomorrow night.
So a super long overnight smoke, in super nasty weather, I am definitely thinking my wife is right... I am crazy at times! I have never let a bit of weather dictate my cooking, so I am off to set up the patio umbrella, pull out my warm socks, and kick this beef!
Plan is a simple Salt and Pepper rub, inject with beef broth and get it in the fridge for a few hours.
Ill update with pics later as long as I don't get stuck to the deck when checking on the smoker
Today I am starting to think she may be right!
It is cold and nasty here in Missouri. Freezing rain all day, and forecast to continue for several more days.
The view out my back deck while being beautiful, is darn cold looking! There is about 1/4 inch of ice on everything!
I would have done it after this storm in a few days, but I don't want this brisket to set in the fridge any longer.
We have a new Butcher shop in town(the only butcher shop for 60+ miles). I have gotten a pork but and some ribs from them over the past 2 weeks, and decided to look at their briskets.
They had 5 great looking packers, and my Wife and I prefer the flat over the point so I asked them to cut me a nice trimmed flat from the packer. They cut me a great looking 7lb. flat, and even trimmed the fat for me so it was ready to go. Looks like it has a touch of silver skin to get off, but the rest looks great! Its about 4 inches thick almost all the way across.
This being the largest brisket I have planned on smoking, I know I will need to start way sooner than I had planned.
My previously largest one was only 4.5lb. and took 10 hours to cook. So even though I started it super early in the AM, it was still done in time for dinner that night. This one I am not seeing done as soon, so I am planning on starting it at about 8PM tonight so that I can have it in the cooler and rested well to eat for dinner tomorrow night.
So a super long overnight smoke, in super nasty weather, I am definitely thinking my wife is right... I am crazy at times! I have never let a bit of weather dictate my cooking, so I am off to set up the patio umbrella, pull out my warm socks, and kick this beef!
Plan is a simple Salt and Pepper rub, inject with beef broth and get it in the fridge for a few hours.
Ill update with pics later as long as I don't get stuck to the deck when checking on the smoker