Brisket Cravings

[Smokster]

I visited Costco recently and for the first time in years they had brisket in stock.  They do seem harder to find here in Canada and since I hit gold, I picked up a few for good measure.

My SI3 was in hibernation for some time and I had the urge to smoke a brisket, so out came my 'Pride and Joy'.

The brisket weighed 9.4lbs and I decided to use the equalization brine method since it has been successful for me every time.  The brisket was in the brine for 24 hours, then a quick rinse, pat dry and applied 'Meatheads Rub'. 

Into the smoker it went at 1:30 AM at 225 degrees with an anticipated smoke time of 14 hours.  With two hours of rest, it should be ready to serve for dinner.  I used 4.5 oz of mesquite wood chunks (I like my smoke on the lighter side) and since I brined I decided not to use an injection this time.  Once the internal meat temp hits 195-200 I will wrap in foul and let it rest for a few hours before serving.

Currently at 8 hours into the smoke, the internal temp is at 159 degrees.  Not all briskets are created equal, but so far I am on target.  Results to follow.

 

[ibbones]

Tony, it sounds like a great way to start the day.

 

[stout]

great way to end one too

 

[Smokster]

I took out the brisket when internal temp was at 198 and wrapped in foil to rest for  2 hours  It came out well but a bit dry for my liking.

This brisket from Costco was already trimmed and I would have preferred a bit more fat on it which I believe may have been a factor.

For my next brisket I will try pulling it out at 190 before I wrap.

 

[SconnieQ]

It does look a little over-trimmed, from the shape of it. At 9 pounds, quite a bit of fat, and possibly a good portion of the point was trimmed off. Try laying some thick bacon on top on your next one if it looks over-trimmed. Or any kind of fat will work, like slabs of side pork, or salt pork. Not as good as the original fat, but it might help.

I go to 195 in the flat, 200-205 in the point. Since it looks like mostly flat, 198 might have been on the high side, but not that high. Your plan to check it at 190 next time sounds good. It should be floppy. If it's not, put it in for a few more degrees.

 

[Smokster]

Thanks Kari. Good suggestion on adding the fat back to the equation. It did look like it was trimmed for corned beef but I took a chance anyways.

I will try adding the fat layer back next time as it will definately make a difference.

 

[es1025]

When you wrapped did you use any liquid? I use about 8oz of beer or beef broth. Fat side down to protect the rub.