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
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
After the FTC - ready to slice
Sliced up and ready to serve.
