I went to my local locker 2 weeks ago and he wasn't carrying Brisket. A new guy bought the business and said since he took over in Oct. I was the first to ask for one, and after all the cash he dished out to buy the locker, he had to invest on cut's that turned fast. I was a little scared because the old owners had the best meat around and I always got great cut's, I was always bragging about this little old town family locker. Well after a talk and some feeling out I ask what he had, I was looking for a large piece of meat to break the Smoker in for the first smoke of the new year. He said he had some pork shoulders and assured me he was still buying from the same suppliers and I would be happy, so I got 2, one for now and one for later, and while I was at it picked up 8 beautiful rib eye's. Mike always had the best meat and his rib eye's were out of this world,(best I ever had). That night the rib eye's proved to be as good as always and the next day a 9 lbs. pork shoulder proved the same, excellent pulled pork.
Well Yesterday I gave him a call to order a brisket for Fri. night. Then he responded if I wanted one sooner I could come pick it up anytime!! After our talk he decided it might be a great idea to stock a few so he ordered a case and said he new from our talk I would be back for one soon. Perfectly trimmed whole briskets from 10 to 13 lbs. with very little needing to be trimmed. maybe a 1/4" off the fat cap on the point. Beautiful USDA choice cut's. I am so relieved that the guy is carrying on with traditional quality Mike always did!!
Well this morning I pulled the Brisket out of the cellophane after sitting in the rub all night and at 6 am, on the smokette it went @ 230 for 4 hours w/3ounces of apple wood and 3 charcoal briquettes, and 2 hours later 3 more ounces. After 4 hours I turned the heat up to 240. I pulled it at 198 on the flat and 195 on the point, after 10 hours. I use the wooden skewer method to test for true doneness and believe me it was done! I almost had it fall apart when foiling it, and seemed very juicy. I am know waiting for 1 hour to test taste it as it is toweled in the cooler and the finishing sauce is cooled and ready. I have only smoked 3 other Briskets the past 2 years and was lucky so far as all have been great to others and ok to me. this is the first time I ramped my heat up over 230, so I hope I am happy. Will let everyone know how this one did, but for sure being the first of May, and the first brisket of the year, I am sure I better go get some more Sam Adams!!
Not to shaby, if this is the worst brisket I do this year, I'll be all smiles. Very tender and plenty juicy. I open smoked it thru the entire smoke, wrapped in foil and toweled for 1 1/2 hours after pulled from the Smokette. Great way to start the season.
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