I recently took delivery of my Cookshack Amerique right after the first of the year. Since then we have used the smoker for a multitude of proteins and vegetables. This was my first attempt at smoking a brisket and I thought I would share/document my notes...
15 lb Prime Grade Packer Brisket.
Fat cap on flat left untrimmed.
Notched fat between flat and point & removed the eye.
Trimmed point well (almost all external fat removed).
Sprinkled with sugar in the raw then rubbed with Simply Marvelous Peppered Cow.
Wrapped with plastic wrap and refrigerated 24 hours.
Sprinkled with more rub prior to placing in the smoker.
4.5 Oz Hickory & Apple Wood and one charcoal briquette.
@10:00 PM In the smoker (middle shelf above temp probe, angled with flat near rear corner, point near front corner, fat side down).
Smoker set to 225 F with the probe temp set to 195 F.
Outside temperature is approx 35 F.
@7:00 AM temp holding at 165 F. Outside temp approx 29 F.
@ 1:00 PM temp holding at 188 F. Smoker opened for approx 5 min. Probe temp adjusted to 197 F.
@ 4:00 PM Entire brisket pulled from smoker, with flat @ 197 F. Flat separated from the point and foiled with a little beef broth and bbq sauce. Point wrapped in foil with a little beef broth and back in the smoker @ 265 F until point reaches about 200 F.
@ 7:00 PM Point is 200 F and is cubed up and tossed with a sprinkling of more rub and bbq sauce to coat. Covered with foil and back into the smoker until tender.
@ 8:30 PM Removed foil from burnt ends and added a little more bbq sauce. Left in smoker to set sauce.
@ 9:00 AM Pulled burnt ends from the smoker set out to cool.