NOTES: The point was excellent, but the flat was too dry. Good flavor, but dry
BRISKET SOURCE: Costco Prime Brisket - 17.2 pounds
SMOKER: Smokin-It 3D program B1 for Brisket
SCHEDULE: Smoke until internal meat temp = 195, then set smoker to 140F for 4 hours
WOOD: 6.125 oz read oak
RUB: Salt and Pepper
START 10:10 pm Friday night
Meat probe in flat
Fat side down
*note make user meat does not touch the probe in the back of the smoker
END - not known, had to run errands when internal temp was 190F approximately 11 AM Sat, about 13 hours
TEMP: rock solid at 225F every time I checked
NEXT TIME:
*smoke fat side up, the bottom was tough. With Fat cap up next time, it will probably stay moist
*wrap brisket after 195F. Left in the smoker probably dried it out.
*there’s room for more smoke
BRISKET SOURCE: Costco Prime Brisket - 17.2 pounds
SMOKER: Smokin-It 3D program B1 for Brisket
SCHEDULE: Smoke until internal meat temp = 195, then set smoker to 140F for 4 hours
WOOD: 6.125 oz read oak
RUB: Salt and Pepper
START 10:10 pm Friday night
Meat probe in flat
Fat side down
*note make user meat does not touch the probe in the back of the smoker
END - not known, had to run errands when internal temp was 190F approximately 11 AM Sat, about 13 hours
TEMP: rock solid at 225F every time I checked
NEXT TIME:
*smoke fat side up, the bottom was tough. With Fat cap up next time, it will probably stay moist
*wrap brisket after 195F. Left in the smoker probably dried it out.
*there’s room for more smoke