I wasn't planning on smoking a brisket because I haven't done that well with spare ribs and Boston butts yet. I have read many times beef, and brisket in particular, is difficult compared with the various cuts of pig. Last Thursday I was in COSTCO and they were featuring packers cuts of prime grade brisket for $3.29 per. I couldn't resist. I picked out a 12 lb. brisket. It was one of the smaller briskets offered and I really had no idea how to evaluate a packers cut brisket. This was on Thursday night and when I got home there was not room in the fridge or the freezer. Made the decision right then to start smoking it late Friday or early Saturday. Then I began the search to learn about smoking brisket. In the mean time, I put the big chunk of beef in a coleman cooler under ice.
This is how the cook went beginning Friday night:
7pm - Removed meat from package and trimmed fat as per instructions on Aaron Franklin video. Then injected brisket with beef bullion. The bullion was made by my wife from soup bones.
8pm - Applied dalmatian rub over whole brisket.
10pm - Put the beef on the Daniel Boone Smoker at 225° F, fat side down. Did not put bowl of water in smoker because I forgot. Used Texas Blend pellets from Green Mountain.
3am - Woke up and checked the smoker. Things looked OK and I applied a spray of beef bullion to top side of brisket.
6am - Took brisket off smoker and double wrapped with aluminium foil, as per the infamous "Texas Crutch." Sprayed the brisket with beef bullion and poured a bit of the bullion in the bottom of the foil to assure moisture before finishing the wrapping. Put beef back on smoker and inserted internal temperature probe. Internal temp showed to be about 165° F
7am - Checked smoker and low pellet alarm went off, so I refilled hopper half way full. Checked brisket and internal temp showed to be about 187° F.
8am - Checked brisket and internal temp of brisket showed to be about 198° F.
9am - Checked brisket and internal temp of brisket showed to be about 200° F.
9:30am - Checked brisket and internal temp of brisket showed to be about 200° F. I got impatient at this and took brisket off grill an put in compact coleman cooler (faux cambro).
Noon - Took brisket out of aluminium wrapping, being careful to save the au jus. Then separated flat from the point. Sliced the flat meat and chopped up the point for two wonderful presentations of delicious beef brisket.
Nothing to it, simple as that.
This is how the cook went beginning Friday night:
7pm - Removed meat from package and trimmed fat as per instructions on Aaron Franklin video. Then injected brisket with beef bullion. The bullion was made by my wife from soup bones.
8pm - Applied dalmatian rub over whole brisket.
10pm - Put the beef on the Daniel Boone Smoker at 225° F, fat side down. Did not put bowl of water in smoker because I forgot. Used Texas Blend pellets from Green Mountain.
3am - Woke up and checked the smoker. Things looked OK and I applied a spray of beef bullion to top side of brisket.
6am - Took brisket off smoker and double wrapped with aluminium foil, as per the infamous "Texas Crutch." Sprayed the brisket with beef bullion and poured a bit of the bullion in the bottom of the foil to assure moisture before finishing the wrapping. Put beef back on smoker and inserted internal temperature probe. Internal temp showed to be about 165° F
7am - Checked smoker and low pellet alarm went off, so I refilled hopper half way full. Checked brisket and internal temp showed to be about 187° F.
8am - Checked brisket and internal temp of brisket showed to be about 198° F.
9am - Checked brisket and internal temp of brisket showed to be about 200° F.
9:30am - Checked brisket and internal temp of brisket showed to be about 200° F. I got impatient at this and took brisket off grill an put in compact coleman cooler (faux cambro).
Noon - Took brisket out of aluminium wrapping, being careful to save the au jus. Then separated flat from the point. Sliced the flat meat and chopped up the point for two wonderful presentations of delicious beef brisket.
Nothing to it, simple as that.
. Please.
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