Bobbye,
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Gonna use 4 oz Hickory, 3 oz apple and 1 oz cherry (?) for smoke. This cook will be strictly in the CS this time.
Don't know which model you have. We'd be using about 12oz of wood in the 150. And, for brisket and butts, we'd use two loads of wood. But, you probably have plenty for the Smokette for normal tastes.
A large cut of meat will not show the subtle differences in wood, as would a smaller cut, like ribs, chicken, fish, etc., thus your blending might not show up for you like it would with a pork tenderloin, etc. Then again, it's sure not going to do any harm.
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I figure that it will take between 12 and 15 hours to cook to 200 degrees internal at 225 degrees?
At an hour per lb on smaller packers, like yours (or an internal temp of around 185), we start using the fork test. Parts of it will be approaching doneness at that point. After that, we test again every hour for doneness (or sooner if most of the brisket has passed the test). As the brisket approaces doneness in most places, we start checking each half hour.
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...By 5 PM, she will have cooked 12 hours, and I have a couple hours leeway if not (using the cooler trick), since we plan to eat >7:30...
You might be cutting it very close if you use the fork test. If you cook strictly by time you'll guarantee yourself of making it. Or , if you cook by internal temp, you should still make it, but not totally guaranteed.
It's important to note that even though my name is Double Lazy, my middle name is not, "letsalleatsometoughbrisket". Thus, I trust neither the time, nor the internal temp. The magic fork is foolproof and very easy to use.
Just take a 2 tine long kitchen fork and poke it into the brisket in various places. If it slides in AND it slides out with no tension (EVERYWHERE you poke) the brisket is done. If it sticks when pulling out in any part of the brisket, it's not done...no matter how long it's been on the pit...no matter what the internal temp. We've had to take them as high as 210+ internal. Not often with Choice, but it's not a rarity, either.
Were you cooking at a 225 pit temp and use the fork test, you will not dry out a packer cut. And, there will be no flat slices that aren't tenderoo.
Another thing about time...you'll be best served if you leave your brisket on the counter for 30-45 minutes in order that the juices have time to re-distribute back from the surface of the meat. You do not want to cut into that brisket and have juices flowing everywhere. That's one of the causes of dry brisket that many folks tend to overlook. Rest that sucker before you cut into it.
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Is a 9# brisket enough for 6 people?
Here's an easy rule of thumb...One lb of uncooked brisket per person, assuming a mix of men, women and children. Adjust accordingly and allow a bit more per person if you are only serving the sliced flats. Less per person if you are chopping the points for sandwiches.
Going by the above formula you will be cutting it a bit close serving sliced flats to men...and you'd have more leftovers serving chopped brisket sandwiches to a mixed crowd.
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Would anyone like to see pictures of the brisket before and after?
You betcha we would!
Double Lazy
