A few questions as I wait for the BS to arrive.

[Brisket Lover]

Well I opened up the brisket and it looks like it is just a flat.  I'm not good enough at smoking (only eating) a brisket to know what I got.  So it is just a flat.  There is some silver skin on it that I just can't seem to get off.  I have pictures that I will add later when I do my full report.

I'm not good with making my own rubs yet, and I didn't take inventory of what spices I have so I cheated and bought Grill Mates Cinnamon Chipotle.  I won't be using too much just a dusting.  Then into the fridge and waiting begins.

[FLBentRider]

I just carve that silver stuff off.

Unless it is a Packer brisket all you get is the flat.

Sounds like you are off to a good start.

[westexasmoker]

Hey brisket_lover (gotta love that name)!   ;D

Yep sounds like a flat...how many pounds are ya looking at?  Don't worry to much about the silver, the main thing is how much fat is on your cap!  Pic would help a bunch!  If your cap is kinda thin just throw some bacon strips on top to help baste.  Since it sounds like your gonna shoot for a smoke tommorrow, get'r rubbed down good tonight and a good resting till then!  Good luck....Nothing better than a good brisket!

C

FL beat me to the post...but with a packer (at least here) ya get the point and flat, and then they have whats called market trimmed still the point and flat but the butcher tends to get a bit carried away...Then they have the best of the brisket, not sure who came up with that one but it's just the flat with almost every scrap of fat cut off and they want lots of money per lb for it and not near as good as the other two.  Once again don't know why on that one, still doable but try and find ya a packer!  Keep us posted, brisket always gets my radar going!

C

[Brisket Lover]

From the supermarket, don't look at the price it was too much but I was desperate.


Before trim


After trim


Fat side (I didn't do any trimming)


Both sides rubbed



Waiting for tomorrow's smoke

[Smokin Soon]

brisket_luv yer off to a great start! We like pics here a lot! Who called it food porn? Was that you Duck?  ::)

[FLBentRider]

It was either Duck or me.

[westexasmoker]

They giggle a bit! Thats a nice looking flat with just a kiss of the point!  Fat cap looks good to me, just  remember to keep the cap on top!!  I think your on track!  Can't wait to see!

C

[firerescueman]

Send all samples to me at the following address..........








;D

[Brisket Lover]

For themp probe wires, out the damper or the door?

Does it even matter?

Also when you preheat do you use smoke?

[Mr Walleye]

No smoke for the preheat but "do" turn the generator on to warm the burner up. As far as the temp probe wires go I always run them through the door. It's easier to do rack rotations then.

Mike

[Brisket Lover]

Thanks

Smoker has been seasoned and the brisket is in.  Its a warm 54 degrees outside, smoker is at 162 and the brisket is at 50.  24 hours from now I will be in brisket heaven. (hopefully)

[Brisket Lover]

So it has been 1 hour and the brisket is at 107 smoker at 174.  Does this sound good?  I dont remember reading how far over the temp slider should be.

[westexasmoker]

I'd bump the temp up in the tower to at least 200, I like to run right about 220....Its only been an hour, you gots a ways to go..also keep in mind the meat will plateu and it will seem like its never gonna go any higher!  Good luck and keep us posted!

C

[Brisket Lover]

Well the slider is to the right almost all the way but I wanted to make sure it was ok for the smoker temp to be going up that slow.

[westexasmoker]

bl,

It takes a good while to recover after opening the door and putting your meat in.....I think your OK!

C