Prime brisket smoke 11/13/25

 

sampled 11/13/25

My wife's nephew has been holding several briskets for us in his industrial sized freezer out in Aledo.  This one was a little over a year old and happens to be a bargain Prime brisket that was on sale for $2.99/lb over a year ago.  After a couple of days of thawing, it was time to bring this old brisket to life.

We followed our usual method.  First I trimmed off 3-4 lbs of extra fat, cut the brisket in half to fit our little bullet smoker, then dosed liberally with Green's "All N 1" seasoning.  It went onto the smoker about 8:15 am for 7 hours of heavy smoke with oak and pecan wood from trees in our yard.  I pulled it off at 3:30 pm, popped the halves into some big cooking bags, then into the oven for another 3 hours at 250 degrees.

Here's what they looked like at 3:30. The grabbers worked a lot better on brisket than they did on salmon.

When I pulled the briskets to check at 6:30 pm, the internal temperature was right at 202 degrees F.  After resting about 45 minutes, we chowed down and found the results to be excellent.  The leftovers went into the fridge for snacking over the next week or so.