Friday night 12lb (after some trimming) packer put on the smoker @ 10:30. Used ye olde minion method and kept temps in the 230-255 range. Did basic rub of salt, fresh ground black pepper,garlic powder, paprika, and turbinado sugar for food measure.
Pulled her off the smoker when she hit 183 degrees internally - which was at 5:30 pm the next day! Jeez that was a long cook. Definitely fork tender. I let it sit for 45 mins in foil on my kitchen counter.
Smoke flavor was perfect and it was yummy as heck. My only issues were with my poor slicing skills and my inability to tell the flat from the point before slicing it apart. Any particular knife you guys recommend? My local favorite brisket place uses a long knife that looks similar to a icing spreader.
Also, the bark was very, very tender. I thought it (the bark) would have some bite to it.
In the end, I thought it was a great success. I only wished I had cooked two and had a foodsaver for the 2nd.
See here for pics.
Pictures!
Pulled her off the smoker when she hit 183 degrees internally - which was at 5:30 pm the next day! Jeez that was a long cook. Definitely fork tender. I let it sit for 45 mins in foil on my kitchen counter.
Smoke flavor was perfect and it was yummy as heck. My only issues were with my poor slicing skills and my inability to tell the flat from the point before slicing it apart. Any particular knife you guys recommend? My local favorite brisket place uses a long knife that looks similar to a icing spreader.
Also, the bark was very, very tender. I thought it (the bark) would have some bite to it.
In the end, I thought it was a great success. I only wished I had cooked two and had a foodsaver for the 2nd.
See here for pics.
Pictures!