Did the usual prep work of trimming off excess fat and tried to cut the fat cap down to 1/4 inch or so. Trimmed off about 3 lbs of fat.
Cut it in half to fit in our little bullet smoker and coated liberally with North Main All N 1 seasoning.
The halves went onto the smoker about 11:30 am and we plan to smoke heavily for about 7 hours. Then into the oven until tender.
After 7 hours on the smoker
The brisket halves were then wrapped tightly in foil then into an oven at 250 for another 5 hours. The house sure smelled great!
On checking the temperature after 5 hours I knew they were done when I put the probe in. It slid in like butter and topped off at 195 degrees.
On slicing I could tell the brisket was a bit overcooked. I guess that prime cooks a little faster than choice. 4 hours in the oven would have probably been a bit better. The bottom of the flat was a bit crusty but it is some tasty crust.
Smoke flavor and moisture are good but the texture is a bit loose. Still, we have some tasty brisket to munch on for the next few days. And the house still smells great!
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