We have done brisket a few times but did it a bit differently.
It started with a visit to Walmart where we saw low end Brisket for under $4.00 a pound and couldn’t resist getting a 16 pounder.
My wife “decided” that we should smoke 1/3 or it so it was rubbed with her “favorite” concoction and placed in the smoker that was set at 240. We added a temperature probe deeply within the meat. The water tray was filled and we added hickory and apple wood chips every hour or so.
It took about 4 hours for the probe to get to 150. Then we wrapped the meat in parchment paper, refilled the water dish, raised the temp to 260, and closed the door. Over the next few hours we added wood chips and watched the temperature come back to 160 then it stoped going up, so we raised the heater temp to 270. The meat slowly went to 190 and stopped going up again. It was cold outside so we figured that the control TC was near the heater and the area the brisket was in was in a colder Section. Since leaving it in the smoker was doing no good, we took it out and sliced off a few pieces. They tasted great but were a bit tough.
The next day we thinly sliced the Brisket, put it in a cast iron pot with the drippings, some barbecue sauce, a bit of beer and put it in the oven at 225 for a few hours. The Smokey smell in house was great and it is now fall apart smokey fantastic….
We are going to do the same with the remaining 2/3 ….
It started with a visit to Walmart where we saw low end Brisket for under $4.00 a pound and couldn’t resist getting a 16 pounder.
My wife “decided” that we should smoke 1/3 or it so it was rubbed with her “favorite” concoction and placed in the smoker that was set at 240. We added a temperature probe deeply within the meat. The water tray was filled and we added hickory and apple wood chips every hour or so.
It took about 4 hours for the probe to get to 150. Then we wrapped the meat in parchment paper, refilled the water dish, raised the temp to 260, and closed the door. Over the next few hours we added wood chips and watched the temperature come back to 160 then it stoped going up, so we raised the heater temp to 270. The meat slowly went to 190 and stopped going up again. It was cold outside so we figured that the control TC was near the heater and the area the brisket was in was in a colder Section. Since leaving it in the smoker was doing no good, we took it out and sliced off a few pieces. They tasted great but were a bit tough.
The next day we thinly sliced the Brisket, put it in a cast iron pot with the drippings, some barbecue sauce, a bit of beer and put it in the oven at 225 for a few hours. The Smokey smell in house was great and it is now fall apart smokey fantastic….
We are going to do the same with the remaining 2/3 ….
