9lb Brisket Smoke

[Saber 4]

I started a 9 lb brisket about 1130 so that I can smoke it for 5 hours and then I plan on keeping it at 230 with a cake pan of boiling water until it's done sometime tomorrow morning then FTC and slice. I went the simple route for a rub with fresh ground pepper, fresh ground grains of paradise, garlic powder, and kosher salt. If you think I need to make adjustments to my plan let me know.



I also plan to spritz with apple juice only when I open to refill water pan/drain grease drippings and I'll post pics as things develop.

[Saber 4]

5 1/2 hours and we're smack in the middle of the stall 152-154 for an hour and a half now sitting at 162..... smells awesome.

[beefmann]

sounds  like your  well on your  way...  looking  great though

[Saber 4]

No overnighter for me this time, it hit 185 and was fork tender at 9Pm, FTC for 2-4 hours then to the fridge for slicing and heat up for dinner tomorrow. Pictures tomorrow when I unwrap it.

[Saber 4]

Warmed it up in the oven this evening for dinner, it sliced up nice and was tender and tasty, a little drier than I was hoping I think I should have added some apple juice to the FTC. Next time I think I'll brine it first and see how we like it that way. I'd rather not wrap and cook if possible I've had some that were done that way on a large wood burning smoker and it tasted good but was mushy like eating beef mashed potatoes, but I will try it in the Bradley on my third brisket after I try the brining. Of course I'll always take any advice suggestions from y'all. Here's a couple of pictures for proof....

First time unwrapped after re-heating this evening



Sliced and ready to serve, took some of the ends and chopped up for the wife's chopped beef ciabatta sandwich lunches (sorry no pics of the chopped)

[beefmann]

that looks great

[GusRobin]

Couple of suggestions:
1) Was it "select" or "choice" cut of meat. I personally will never buy select except maybe for making pastrami.
2) What IT did you cook it to?
3) I couldn't tell from the pics, but was it a packer (full brisket) or a flat? If a packer, I would only go by the IT of the flat or separate them.
Just my opinion.

[Saber 4]

Unfortunately it was select, the IT was 185 in the meatiest section and it was a small sized packer without much cap. I hadn't really thought about select vs choice for brisket, makes sense though, I don't buy anything but choice for all other beef. I'll grab a choice next trip to Sam's and see how that turns out. Thanks for the input.