I attempted my first brisket the other day. Learned a lot and wanted to share with my faithful readers. Maybe in the future I'll get you a video as I work.
I cut some of the fat off and trimmed off some parts that were hanging off. It was a bit of a struggle because the knife was not as sharp as it needed to be. I seasoned it with salt and pepper. Coated the whole thing till it looked like the proper amount. No real science to it yet.
While I was seasoning the cut of brisket, the smoker in the backyard was getting up to temperature. I used a combination of coal and Hickey wood and the goal was to get it to 275 and hold that temp.
I was able to hold the temp between 275 and 315 for most of the smoke. At one point there was a major temp drop because the ash blocked the vent. Since there was obstructed air flow the temp started to drop below where I wanted. I was able to push the ash away from the vent and when I did the temp shoot up over 350 for a few minutes. It is something that I have to keep an eye out for the next time I use the smoker for the cooks over 4 hours.
We let it cook for 6 hours before I open it up to see how it was doing. At the 6 hour mark it had a 185 internal temp so it could have been served then but I wrapped it and left it on for another two hours just to make sure it was tender as it was not as flexible as I would have liked.
So after the 8 hours pulled it off and let it rest for an hour before cutting into it. My cutting skills need some work and fortunately I can't find the post the picture after it was cut. I did a good job of hiding the bad cuts so actually it is a shame since you also can't see the end results. If I can find the pictures I'll upload them! It was good through. My family liked it, probably could have been a bit moister but that will come with better temperature control.
Thanks for reading, drop a comment and let me know what you think!
