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.
It’s time to make the brisket for our Maryland wedding party! I’m pumped. Goals this time - turn up the temperature to 250℉ earlier, or put it in the oven for a long time. I don’t want to go more than 24 hours, I can’t go for nearly that long… Cut off less fat than last time. Keep the fat cap on top…
The slab of meat I got was a full brisket, point and flat, 14.6 lbs and $3.99 a pound. Brisket has gone up in price, maybe it’s the season. When I first did this last winter, it was at about $2 a pound, now it’s double that. I guess I can’t wait to smoke a brisket in winter again.
It’s a Saturday and I don’t have a ton of stuff to do, and we’re out of Salmon! A terrible problem with one clear solution. It’s time to smoke more meat. We’ve eaten almost all of the chicken and pork now, so I can feel good doing another brisket.
Actually, I’ve been excited for the last two weeks to do another brisket. Ok, I’ve been excited since the last time I did one, but in the last two weeks the excitement has come to a head. It’s time to make more brisket sandwiches, more brisket dinners. More brisket snacks. Brisket in eggs.
I used a 16.5 lbs brisket from Costco, $2.99 per pound. Turned on the smoker to 225, added hickory wood chips. Trimmed 1-2 lbs fat off, took just over half an hour to trim. Sliced it in half so it would fit in the smoker. Took out two smoker racks to help it fit.