Happy to join the forum as a new Cookshack owner. Though I've been smoking for 5 years, I got a new SM025 a couple of weeks ago. After a tasty test smoke of some spare ribs, I dove into my first brisket, a 7.5 lb flat I bought at a local warehouse store.
The smoke took 13 hours at 225 (glad I started it last night, though I was awake all night, wearing oven mitts to bed, just in case). I pulled it at 193* since at 190, a toothpick seemed to hang up in the meat when testing.
I'm very pleased with the smokiness, overall taste and look of the meat. I sliced perpendicular to the grain like many posts here recommend, but the ends were sort of crumbly. Is that typical?
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