I have been wanting to try a brisket and decided today was the day. I looked for a full packer, but could only come up with a 6 pound flat from Sam's last night. I lightly trimmed it and rubbed it with a mix of paprika, kosher salt, black pepper, onion powder, garlic powder, and MSG last night.
Around noon today, I fired up the WSM using MM and added several more shakes of black pepper to the brisket. Once the chimney was full lit, the brisket went on fat side down at about 1:10 PM along with two large chunks of hickory and four smaller pieces of apple. It cooked for 2 hours at about 360 and then I foiled it when it hit 165 internally. After foiling, I checked it every 30 minutes for temp and tenderness. When the temp hit 195, the probe easily slid in everywhere but the extreme edges where the flat was thinner. I pulled it and wrapped in foil at 5:00PM and placed it in a cooler with towels.
My wife steamed some red potatoes and onions and I sliced the brisket as they were coming off the steamer. The brisket was pretty juicy and had a nice smoke ring.
Neither of us had ever tasted smoked brisket before, but this will definitely not be the last. It was juicy, tender, and very flavorful. We used a little Stubbs Original BBQ sauce on the side
Enough talk, here are a couple of pics (they are a little blurry, sorry):
Around noon today, I fired up the WSM using MM and added several more shakes of black pepper to the brisket. Once the chimney was full lit, the brisket went on fat side down at about 1:10 PM along with two large chunks of hickory and four smaller pieces of apple. It cooked for 2 hours at about 360 and then I foiled it when it hit 165 internally. After foiling, I checked it every 30 minutes for temp and tenderness. When the temp hit 195, the probe easily slid in everywhere but the extreme edges where the flat was thinner. I pulled it and wrapped in foil at 5:00PM and placed it in a cooler with towels.
My wife steamed some red potatoes and onions and I sliced the brisket as they were coming off the steamer. The brisket was pretty juicy and had a nice smoke ring.
Neither of us had ever tasted smoked brisket before, but this will definitely not be the last. It was juicy, tender, and very flavorful. We used a little Stubbs Original BBQ sauce on the side
Enough talk, here are a couple of pics (they are a little blurry, sorry):
