1st Brisket

I finally got the nerve to do a brisket in my Smokette. Being of the mind that "if it ain't pork, it ain't BBQ" this was a big step. But, always willing to try something new (especially food) I decided to take the plunge. I bought a 11.25 pound packer trim brisket at wally world. I was a little disappointed that all I could find was USDA Select, but I figured if it wasn't fit to eat, then at least the dog would be happy.

I seasoned it all around with Montreal Steak seasoning and wrapped in plastic in the fridge for 24 hrs. I put it in the CS last night at 9:45 on 225 with 3 oz. of mesquite. It was so big that I had to bend it in a U shape to get it in the smokette.

It hit 190 on my Taylor probe at 11:30 am. I checked it in several places with my instant read thermometer to confirm temp and check for tenderness. It seemed OK so I wrapped in foil and a towel to rest. I will slice in about an hour and find out if it is for me or the dog.

I have had my Smokette for 4 weeks and have cooked 7 , 2 slabs of baby backs, 2 cornish hens, 2 extra thick pork steaks, a drunk chicken, and now a briskett. That's over 60 lbs of meat in 4 weekends. So far, we like the best.

I love this thing