Skip to main content

I have learned so much from these forums that I just wanted to share my latest smoke, and how easy it can be to get great brisket with my SM025.

I was at Sam's yesterday morning and couldn't resist buying this:



It was cheaper than the Select grade briskets at one of the grocery stores in town.

I ran out of CookShack Brisket Rub, but I found some Head Country at Walmart the other day, so I rubbed it down 4 hours before it was to go in the smoker with that:



My family seems to like my results better when I use less wood, so I used a small chunk each of hickory, pecan, and cherry adding up to 2.675 oz:



After 4 hours and a little more rub sprinkled on, it was time to get going at 8:00 last night (it was set to 225 degrees):



I went to sleep and woke up about 6:00 to find it had reached 168 degrees. By 10:00, after 14 hours total, it had reached 190 degrees. I opened it up and it passed the skewer test, so it was ready to come out:



I wrapped it with 2 layers of foil and a towel, and then put it in a preheated cooler for 2 hours, this is what it looked like before I sliced into it:



Finally I enjoyed it with some stuff I got at the local farmer's market yesterday morning:



It was mighty good too.

Thanks again to everyone here for all the great information!
Original Post

Replies sorted oldest to newest

So far we've eaten about half the point, a lot of it just got eaten as I sliced pieces off and handed them out. The rest will hopefully be on my sandwiches for lunch the next couple of days, if it makes it that far.

Pretty soon I would like to try making burnt ends, but it was pretty darn good as it was this time.
That looks quite good !! I wish my local Sam's had prime briskets with what appeared to be that nice layer of fat - the ones I see are so trimmed up they would need a layer of Smithfield bacon tacked on with cloves to keep it from drying out. You did a great job.

I am looking to upgrade from an old reliable SM008 and it looks like that 13 pounder fit on the shelf of your SM025 with room to spare. I have to cut up my briskets or rib slabs to get them to fit on the 14 inch shelves of the SM008.

Looking REAL GOOD there...
Beautiful brisket dowlf. You got a nice piece of meat, the point doesn't last long in my house either. Next time I am gonna try to make burnt ends, just gotta get a nice big brisket from Restaurant Depot. BigMikeinNJ you would love the 025. I recently got CSs rib rack and was pleasantly surprised, it slides in and replaces a whole shelf, it holds 7 whole racks of ribs standing up.
quote:
Originally posted by Vicki B:
Beautiful brisket dowlf. You got a nice piece of meat, the point doesn't last long in my house either. Next time I am gonna try to make burnt ends, just gotta get a nice big brisket from Restaurant Depot. BigMikeinNJ you would love the 025. I recently got CSs rib rack and was pleasantly surprised, it slides in and replaces a whole shelf, it holds 7 whole racks of ribs standing up.


Vicki-be advised that a really big brisket may have to be folded, or point and flat separated, to get it on the grill of an SM025 (experience talking here).

That 13 pounder looks like a good fit. I think I might go as far as 15 pounds next time but that 19.5 pounder I did for memorial day was just too big...but it sure ate well!

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×