Just got married, just got honeymooned, just got back to work… Time for some food!
17 lbs brisket, $61, 6 lbs salmon $9 per pound. Using the same recipe as usual.
2120: Brisket went on the smoker. 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder.
2200: Fish is brining.
0530: Brisket at 165 and 166. Crutched it, and turned temperature up to 250. Also, moved fish to drying.
0845: Brisket at 202 and 189.
0930: Took the flat off, it was done, at 208.
1130: I’ve checked the point temperature periodically this whole time, and it has slowly risen to 201. I’ll take it off after making coffee.
1145: Point was at 201, close enough, took it off then cleaned the smoker grates and water tray, and removed and chunks. Set it to reheat to 120.
1230: Fish is on!
1630: All done, delicious.
Next time I need to make sure I slice across the grain. I mistook the direction of the grain in some of the brisket, I need to double check that next time. Otherwise I think it all turned out fantastically.