I did my second brisket this past weekend. Turned out great but I think I can do better. First off, it was only 6lbs. It was choice beef and was a packer cut. I put it in at 2:00 am Saturday and cooked at 225 until it reached 192 degrees. That took until 5pm! 15 Hours! What went wrong? Well for one thing, I put it on the top shelf of my Smokette Model 009. Maybe I don�t need to cook it that long. It that normal�I know, it�s done when it�s done. I was thinking I may need to check the internal temp for accuracy before my 30 days is past. I didn�t fork test AT ALL because I have a remote thermometer.
Anyway, the beef was great and I was able to slice it after it sat for 30 min. A bit of it crumbled, but I enjoyed it anyway. I wrapped up the rest and sliced it for sandwiches on Sunday afternoon. Question: Should I have scrapped the fat off when it was hot, leave it on or slice it off before cutting it when cold? Should I serve the meat with a fat layer to it?
On Sunday, I did two chickens. They were good but beef is the real deal. Think I�ll do a prime rib this weekend. I keep thinking I�ll have some brisket leftovers for friends, but it�s just too good.
My wife thinks I�m going to give up fishing for cooking, but it will never happen. The smoke bug has bitten and won�t let go!!
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