Creolo25
New member
Well got my #3D Friday seasoned it that evening and was ready to go. Picked up a 9 1/2 lbs brisket saturday, trimmed it and took it for an overnight dip in Tony's brine(thank you for sharing your brine with us Tony). I woke up at 0300 today and took the hunk of meat off the brine, rinsed, injected it and then put mustard and gave it a good rub down. I let it sit for about an hour then off to my new smoker. Put it in at 0440 at 225° until it reached 195°. I used Hickory wood, watched it for a little bit old habit. This smoker got to temp and stayed at 225° for the duration of the cook. I went back to bed and went about my day there after. That's something I wanted and part of the reason I purchased this smoker, something I couldn't do with my WSM. Well I pulled and wrapped the brisket so it could rest in the cooler for a few more hours. Took it out of the cooler and sliced it, now for the much anticipated taste test. My daughter was anxiously awaiting this step in the process. It came out great, the flat was a little dry for my liking but the rest was moist and delicious. Definitely a keeper and next time I will try wraping it as well. Thanks to all that posted and shared their experiences. I'm 100% happy with my new beast of a smoker. ;D
