Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokerjunky on February 02, 2015, 09:52:20 AM
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Grabbed an 8.5 pound brisket at Costco. I thought this was a flat but it turned out to have a point on it as well. This is the first time I smoked a packer. It was 8.5 pounds. I rubbed it with a homemade rub from a Reichlin recipe at around 10:00 AM on Saturday morning and wrapped and put back in fridge for the day. I added a light coating of Montreal Steak Seasoning right before I put it on the smoker.
The smoker hopper was loaded with pure mesquite pellets and I used pure cherry pellets in the cold smoker box on the grates. The brisket went on at 12:30 AM on Sunday morning at 165 degrees for three hours. I got up at 3:30 and turned the Grand Slam up to 230 degrees. At 6:30 AM the IT had reached 160 degrees so I got up and wrapped it in foil. When the IT hit 205 degrees I pulled it and did the toothpick test - it was like warm butter :P
The brisket cooked a little faster than I thought it would and was done at about 10.5 hours. I pulled it and hit the FTC and let it rest for four hours. I was only planning on two but it was done two hours earlier than I had planned. (Noted for next time)
I did not inject this one. The smoke flavor was outstanding, I really like the combo of the mesquite and cherry and I think the pure pellets carried a better flavor than the flavored Oak pellets. I definately made notes on this one and will use the same process again.
Right before hitting the smoker
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3432_zps1fd701f9.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3432_zps1fd701f9.jpg.html)
After the FTC - ready to slice
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3433_zps0ee396a0.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3433_zps0ee396a0.jpg.html)
Sliced up and ready to serve.
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3439_zpsbdcbce7f.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3439_zpsbdcbce7f.jpg.html)
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3440_zpscc9a1870.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3440_zpscc9a1870.jpg.html)
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Every now and then I'll snag a small whole brisket like that from the butcher. They are perfect for a family meal with some leftovers.
Nicely done! Those slices of the point look very inviting (I love the point end best).
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One heck of a smoke ring on that 8) In my stick burners I will run mesquite as a base and add fruit woods to it.
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Very nice looking brisket - the slices say it all!
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Great looking brisket.
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That cow looks very tasty!
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Nice brisket SJ!!! Make some great sandwiches!!! Don
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Great looking brisket, nicely done. ;)
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Great looking brisket, nicely done. ;)
x2
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Awesome looking brisket!
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Very nice cook! You sure got me wanting a big ol brisket sammich! :P
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Looks great!!!!