My first smoke of the spring I decided to smoke a full brisket (9.3 lbs trimmed, rubbed) and two butts (12.9 lbs). Because of family commitments, I started late, I did not place the lid until 5pm last night. 14 hrs later, the butts came out buttah tender and so did the entire brisket. I was tired, once my WSM with clay pot locked in a 250, I left it alone. This AM, I tried to remove the cap by hand but it fell apart, I ended up using a long spatula and tongs. The flat is the same way. After resting for 2 hrs, the flat was tasty and a tad dry but I saved and removed the grease from the drippings so it's good. For brisket, don't you want it to keep some form so you can slice, not pull like a butt? Any suggestions for recipes for buttah tender.
I used my Xmas gift FoodSaver for the first time and froze all the brisket and 90% of the butt. I'm doing the 7 lbs of short ribs recipe featured on the TVWBB home page right now. For $3.51/lb incl bone, these had better taste outstanding....
I used my Xmas gift FoodSaver for the first time and froze all the brisket and 90% of the butt. I'm doing the 7 lbs of short ribs recipe featured on the TVWBB home page right now. For $3.51/lb incl bone, these had better taste outstanding....
