I had a chance to toss a brisket into the SM020 Saturday with some company coming over. It was 11 pounds and had been in the freezer for about 3 months since I bought it from WalMart out in Roseville. I thawed it in a sink of hot water, then opened the cryo packaging and rinsed it in cold water to get the blood and gunk off it. Then on a rack to get patted dry and a heavy coat of CookShack's own Brisket Rub. Off to the refrigerator, uncovered, for 4 hours. At 4am I tucked that bad boy into the smoker set for 225 and 2 remote probes to keep an eye on the meat's internal temps. But, before the brisket went in, I got an idea....
My past briskets were a little dry on the flat. So this time I decided to try something different; I got some bamboo skewers used for shish kabobs and pinned that flat back in on itself, so that it was as thick as the point was. The smoker was set for 225 and the time it took for the meat to reach 190 was 14 hours. When I took it out, the folded over flat had opened just a little so it was curled over but opened enough to get a bit of bark built up on it.
As simple as this brisket was; just a coat of brisket rub and heat, it was, by far, my best. When it came out and I set it on the kitchen counter, that piece of meat quivered just like a jello mold does. It juggled and quivered. Slicing into it, that meat held it's shape and yet cut as smooth and light as anything I've ever seen. Truely it was like a hot knife through butter. I had several nervous family members, picky city folk, who where worried the meat would taste like cigarettes or something from being smoked. We had 8 for dinner all told and not a scrape of fat from that brisket was left over. It all got eaten. Keep in mind, I never even trimmed any of the fat. Just rinsed, rubbed and applied heat. Other than pinning that flat back on itself to keep it from drying out, that was all she needed. That flat was as tender and moist as the point, just not as marbled with the fat. Best brisket I've ever tasted and I won over everyone to real BBQ!! Ha!
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WTG!!!