Chris S in YEG
TVWBB Fan
Good Day All, hope everyone is healthy.
I scheduled a full packer brisket smoke for last weekend since my butcher was going on holidays for two weeks. On a side note my butcher has been unbelievable during COVID19 doing what they can to help all their customers. Judging from our conversations and their Facebook posts it has not been easy. They have been in the shop till 3am some days trying to fill all the orders. If anyone is in the Edmonton, AB area Real Deal Meats is the place to go.
Back to the brisket, I loosely followed Aaron Franklins method from his book. I trimmed all the discolored edges, the decel and any thick fat that would not render. Next was a liberal coating of kosher salt and 16 mesh black pepper.
I got my 18.5 WSM set up using the minion method, attached the billows and let it come up to temp. The recipe recommended 275 for a smoker temp. Since the billows had a +- 25 degrees range I set it to 250, so I could stay between 225 and 275. Once at temp the brisket went on and I curled up on the couch at 12:30 am. The billows did a good job at maintains the temp. My only complaint is that the temp would get up to 250 and stay for about 3 hours and then start to drop. Once it hits 225 the alarm goes off and sometimes I can turn it off with my phone and other times I had to go out and press a button. This became annoying when the temp fluctuates around 225 and I am up and down turning the alarm off.
The brisket temp hit 150, then dropped to 140 and them climbed to 160 after 12.5 hours. At that point I pulled it wrapped it in 2 layers of butcher paper and back on. I checked 3 hours later and it wasn't as soft and flexible as I was looking for so I left it for another hour. I pulled it off to rest around 5:00pm and let it rest for an hour.
The end result was juicy and tender. I think it could have used more rest time. Once it was cut the juices ran out and it did no retain much moisture after time Next time I will start a couple of hours earlier so that I get a few more hours of rest. I was happy with the overall smoke and there was no panick this time when the stall happened.
I scheduled a full packer brisket smoke for last weekend since my butcher was going on holidays for two weeks. On a side note my butcher has been unbelievable during COVID19 doing what they can to help all their customers. Judging from our conversations and their Facebook posts it has not been easy. They have been in the shop till 3am some days trying to fill all the orders. If anyone is in the Edmonton, AB area Real Deal Meats is the place to go.
Back to the brisket, I loosely followed Aaron Franklins method from his book. I trimmed all the discolored edges, the decel and any thick fat that would not render. Next was a liberal coating of kosher salt and 16 mesh black pepper.
I got my 18.5 WSM set up using the minion method, attached the billows and let it come up to temp. The recipe recommended 275 for a smoker temp. Since the billows had a +- 25 degrees range I set it to 250, so I could stay between 225 and 275. Once at temp the brisket went on and I curled up on the couch at 12:30 am. The billows did a good job at maintains the temp. My only complaint is that the temp would get up to 250 and stay for about 3 hours and then start to drop. Once it hits 225 the alarm goes off and sometimes I can turn it off with my phone and other times I had to go out and press a button. This became annoying when the temp fluctuates around 225 and I am up and down turning the alarm off.
The brisket temp hit 150, then dropped to 140 and them climbed to 160 after 12.5 hours. At that point I pulled it wrapped it in 2 layers of butcher paper and back on. I checked 3 hours later and it wasn't as soft and flexible as I was looking for so I left it for another hour. I pulled it off to rest around 5:00pm and let it rest for an hour.
The end result was juicy and tender. I think it could have used more rest time. Once it was cut the juices ran out and it did no retain much moisture after time Next time I will start a couple of hours earlier so that I get a few more hours of rest. I was happy with the overall smoke and there was no panick this time when the stall happened.
