Well, I smoked another Sams Club brisket this Monday and it turned out AWESOME!
Sorry, no Qview as I was too lazy to take pictures.
When I got the brisket I did however notice that some of the briskets were USDA choice and some weren't. Ive always been under the assumption that USDA choice was the way to go when buying any cut of meat. The brisket I smoked 2 weeks ago wasnt USDA choice.
So anyhow, I picked out the smallest cut that was USDA choice which was 7.93 lbs.
I started the prep Sunday night. I started first by salting and peppering the meat, for the salt I used smoked sea salt. For the pepper I used regular ole fresh ground peppercorn.
After that I slathered the brisket with honey Dijon mustard and applied my rub which consisted of smoked paprika, garlic powder, onion powder, chili powder, ground cumin. After rubbing all that in I separately rubbed in a fair amount of dark brown sugar and stuck it in the fridge to sit overnight.
Monday morning came early as I woke up at 7 am to get everything set up.
I let the brisket sit in room temp for about an hour and a half before sticking it in the smoker at 8:30 am and started the whole low and slow process. I applied hickory smoke for about 3 hours. I was expecting to have to cook it for 10 hours to get an internal temp of 200F but it only took 9.5 hours to get to 203f across the whole brisket.
I was very pleased with the outcome. And that outcome was.....
10 people telling me "Oh Rob, this brisket tastes great!!!"
It was 10 times more tender than the last one I made about 2 weeks ago and was falling apart when I tried to slice it. The only thing I did different was that this time I made sure the temp was over 200.
Thanks to all that told me that I wasn't cooking it long enough. What a difference there is with a brisket cooked to 160-170 and one thats been cooked to 200 degrees.
Rob
Sorry, no Qview as I was too lazy to take pictures.
When I got the brisket I did however notice that some of the briskets were USDA choice and some weren't. Ive always been under the assumption that USDA choice was the way to go when buying any cut of meat. The brisket I smoked 2 weeks ago wasnt USDA choice.
So anyhow, I picked out the smallest cut that was USDA choice which was 7.93 lbs.
I started the prep Sunday night. I started first by salting and peppering the meat, for the salt I used smoked sea salt. For the pepper I used regular ole fresh ground peppercorn.
After that I slathered the brisket with honey Dijon mustard and applied my rub which consisted of smoked paprika, garlic powder, onion powder, chili powder, ground cumin. After rubbing all that in I separately rubbed in a fair amount of dark brown sugar and stuck it in the fridge to sit overnight.
Monday morning came early as I woke up at 7 am to get everything set up.
I let the brisket sit in room temp for about an hour and a half before sticking it in the smoker at 8:30 am and started the whole low and slow process. I applied hickory smoke for about 3 hours. I was expecting to have to cook it for 10 hours to get an internal temp of 200F but it only took 9.5 hours to get to 203f across the whole brisket.
I was very pleased with the outcome. And that outcome was.....
10 people telling me "Oh Rob, this brisket tastes great!!!"
It was 10 times more tender than the last one I made about 2 weeks ago and was falling apart when I tried to slice it. The only thing I did different was that this time I made sure the temp was over 200.
Thanks to all that told me that I wasn't cooking it long enough. What a difference there is with a brisket cooked to 160-170 and one thats been cooked to 200 degrees.
Rob
