First Brisket

Former Member

Put my first brisket flat 8 1/2# in the Smkoette Elite last night at 10PM after 24 hours in the fridge with CS's Brisket Rub. Didn't trim a thing off of it - had about 3/8" fat on one side. I freaked out! With the smoker at 225 within an hour it was up to 130. I was so totally beat from a long day I just could not stay up. I went to bed with plans to get up in middle of night and check on it. Never happened - I woke up at 10 AM and went out and checked it - was up to 185. I let it go to 197 and wrapped it in foil for two hours. OMG is was tender and moist. My ex-wife and girls with their BF's were here and went nuts over it. Lots of black bark all over it. The girls normally won't touch fat but they were picking it off the platter and putting it down the hatch. Damn I love this little smoker!

9/5/1011:14 PM

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Original Post

cal 2Member

If I do a flat, I'm with you on not trimming. It can be scraped off before slicing if needed. I don't like to cook to temp though. I will use the probe to see if it will slide in with the feel of very little or none.

Congrats on the fine meal you served.

9/6/108:00 AM

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