Father's Day Brisket

Not with honey.

Some folks may throw in a little beef stock,coffee,butter,beer,apple juice,etc.

Shouldn't hurt,if you are looking for sweet.

Hey congrats on being a new Dad. I still remember bringing my daughter home and how tiny she was. This august she turns 21 and i think she will have that many tattoos by then but hey we did have a bonding experience 2 years ago when she gave me a tatt as my christmas present . I have never tried beef with honey but give it a go!!! you just may be onto the next trend.
again congrats on being a dad and happy fathers day to you
jack
2 Greyhounds....SMOKIN!!!!
ps. almost forgot she is now 6 feet tall happy and is getting a transfer to oregon in september and she aint on drugs lol

Tom/Prison chef
Thanks for the input.
The brisket tasted great! The only "issue" was that it did not cut very well. It pulled apart while I was trying to cut it. I think it was because I held it too long in foil after I took it out..It was done at 12 -- we at at 3. I cooked it to 200 deg. When I took it out at 12, i had it wraped in foil till we ate it 3 hours later...

JW

A couple of thoughts on the slicing would be open the foil a little crack and let it set on the counter to cool down a little after the time in the cooler.

Slice a little thicker.

If that doesn't work,just enjoy chopped brisket.

Thanks Tom..

A couple of other thoughts ,without knowing what kind of slicer you used,would be to use a thin bladed electric knife.

The fish fillet knives work well.

The other thought is,besides having a very sharp knife,try to push down through the meat,rather than a sawing motion.

Just a couple of thoughts.

Did a good looking 9 pound brisket on wed night. Rubbed with canola oil and CS rib rub and some other spices, put 11 oz mesquite chunks in the smoke box, preheated for 30 minutes on 250* until smoke color thinned out, put brisket on top rack with fat cap up, cooked at 200* for 14 hours, turned up to 225* until 195, (about 16.5 hours altogether) foiled, wrapped in towel, put in cooler until dinner. Very good, a little smoky, lots of leftover sammiches.

GLH, were you using a Smokette ??

yes

The Smokette Operator's Manual states the amount of wood should not exceed 6 oz.

The Cookshack Cookbook suggests 4 oz. of wood for an 8-10 pound brisket.

I would imagine that 11 oz of mesquite would indeed give you something that was "a little smokey" !!!!

It was/is very good. We had more last night for dinner with fresh green beans and new potatoes and fresh picked sliced tomatoes and stir fry squash/onion/zucchini concoction fresh from the garden. Can't you just imagine how good that was?

Note the post above where it says 'preheated for 30 minutes until smoke color thinned out'. Makes all the difference in the world.

Cookshack was kind to offer suggestions, and I know how to cook with mesquite.

Next time, same method, but with closer to 6 oz. mesquite wood.