Brisket Numero Quatro
Well, there’s the possibility that the brisket I did last weekend won’t be enough meat… And there’s the fact that I can get another one done in time… So I’m making another brisket! We’ll just try for a repeat performance…
14.1 lbs of brisket at $3.99 a pound…
1045, 21 Jul: Brisket went on, fat cap up, 225℉. I should check the temperature after 8 hours, at 0645.
0900, 22 Jul: The flat passed 166℉ a couple hours ago, but the point was only at 162℉. Now, the flat is at about 175℉, while the point is at 165℉… I wrapped it and increased the smoker temperature to 250℉. This step took a little longer than last time, but then I was doing to finish up further ahead of the party than I wanted anyway, so the timing should be ok. After wrapping I kept the fat cap on top.
1200 or so: Brisket got up to temperature, the lean got there first by about 30 minutes.
The party was fantastic! We had a great time with all the friends that showed up. We ate almost all of both briskets, leaving only a small container in the end. I’m very glad I smoked this second one.