So for Christmas the my boss aka my better half bought me a weber smoky mountain charcoal smoke/grilll . It was the 18.5 inch variety . I have a very small propane smoker that I have used for smoking peppers and small meats but was never very happy with it . This is the charcoal variety and after smoking some whole chickens, ribs , turkey and a Boston butt I felt compelled to try the mother of all meats the Brisket. So after a couple weeks of searching I finally got my hands on a 11.5 pound USDA prime angus cut Brisket . It cost me about 58 bucks . I applied olive oil to the outside and applied my secret rub : , foiled and set in fridge for about 6 hours .
I had never smoked a piece of meat that large and was shocked when it did not fit on my grill . So I had to cut this bad boy in half . I set the point ( the fatty thicker but also more tender side) on my bottom rack just above the coals,wood and water pan . I placed the flat on my upper rack . The ideal temp( from what they say)to smoke is about 225 degrees . At this temp I guessed it would take about 12 to 18 hours to cook .so I started my smoke at 10 pm Saturday night . I have smoked several chickens, ribs , a whole turkey and a 8 pound boston butt during the day and had no problem keeping the temp at 225 for around 8 hours .
Well I added more coal and wood than my other smokes and quickly found the smoker running at about 250 and even after shutting the air vents almost all the way it was not budging . It was around 1 am and I could not keep my eyes open anymore so I took a short nap . Around 4 am I awoke from a deep sleep and scampered out to check on my meat . It was stuck on 250 . Nothing I could do but add some more wood and go back to sleep . I awoke around 6 AM . The smoker was still right at 250 . I opened the top up for the first time and checked the temp on the flat . It was at 203 degrees . I could not believe my eyes .8 hours and it was done. This ain't good . So I checked the point and it was at 199. Well I know for an optical briset you cannot count on the internal temp solely so I did the toothpick test . They ( who the hell is they ) say if it jiggles like jello. and the toothpick goes in like butter your meat is done . Well the toothpick went in like butter . So I wrapped both pieces in double foil, then wrapped them in towels and set in my beer cooler for two hours . At 8:30 am I opened them up and was amazed at how nice it had turned out . This process is supposed to allow the meat to tenderize even more and is essential form what they say .
Point
Flat
My wife was not going to allow me to serve luch at 9 in the morning But I cut up some of the brisket flat
The boys and I did a taste test . It came out great . I am sure an expert would have some negatives but to us it was fantastic .
We had lunch around 12 noon . There was almost nothing left . Thank reading and putting up my almost 5th grade grammar/ writing skills and shit .
I had never smoked a piece of meat that large and was shocked when it did not fit on my grill . So I had to cut this bad boy in half . I set the point ( the fatty thicker but also more tender side) on my bottom rack just above the coals,wood and water pan . I placed the flat on my upper rack . The ideal temp( from what they say)to smoke is about 225 degrees . At this temp I guessed it would take about 12 to 18 hours to cook .so I started my smoke at 10 pm Saturday night . I have smoked several chickens, ribs , a whole turkey and a 8 pound boston butt during the day and had no problem keeping the temp at 225 for around 8 hours .
Well I added more coal and wood than my other smokes and quickly found the smoker running at about 250 and even after shutting the air vents almost all the way it was not budging . It was around 1 am and I could not keep my eyes open anymore so I took a short nap . Around 4 am I awoke from a deep sleep and scampered out to check on my meat . It was stuck on 250 . Nothing I could do but add some more wood and go back to sleep . I awoke around 6 AM . The smoker was still right at 250 . I opened the top up for the first time and checked the temp on the flat . It was at 203 degrees . I could not believe my eyes .8 hours and it was done. This ain't good . So I checked the point and it was at 199. Well I know for an optical briset you cannot count on the internal temp solely so I did the toothpick test . They ( who the hell is they ) say if it jiggles like jello. and the toothpick goes in like butter your meat is done . Well the toothpick went in like butter . So I wrapped both pieces in double foil, then wrapped them in towels and set in my beer cooler for two hours . At 8:30 am I opened them up and was amazed at how nice it had turned out . This process is supposed to allow the meat to tenderize even more and is essential form what they say .
Point
Flat
My wife was not going to allow me to serve luch at 9 in the morning But I cut up some of the brisket flat
The boys and I did a taste test . It came out great . I am sure an expert would have some negatives but to us it was fantastic .
We had lunch around 12 noon . There was almost nothing left . Thank reading and putting up my almost 5th grade grammar/ writing skills and shit .