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℉.…
Read more »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.…
Read more »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.…
Read more »Some notes from the second time I busted-out the smoker - I made brisket and salmon. The brisket recipe is based on https://heygrillhey.com/recipe/texas-style-smoked-beef-brisket/, and the salmon recipe is the one I normally make. 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.…
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