Several weeks ago choice briskets were on sale for $1.79/lb with a special coupon. My wife's nephew had offered some spare freezer space so we bought three briskets. This is the first one.
After a couple of days in the fridge it still had not thawed out. We put it in a cooler with the lid open and left it out overnight. I flipped it over about 6 am. That did the trick. I did the usual trimming down of the fat and fat cap to about 1/4 inch. I trimmed and saved the meaty flaps that Aaron Franklin calls the "snacky bits". The brisket was cut in half to fit our little bullet smoker and dusted liberally with North Main All N 1 seasoning. The flat went on the bottom rack and the point and snacky bits went on the top.
To the coals we added oak and pecan from our yard and the meat went on the smoke about 11:30 am. Now for the low and slow part. I figure if we get 6 or 7 good hours of smoke we should be good to finish it off in the oven this evening.
We took it off the smoker about 6:30 pm and this is what we found.
I wolfed down one of the snacky bits and it was delicious, but still a bit chewy. The other snacky bit escaped and the dog benefitted. He was a happy dog.
The point and flat went into heavy foil and into a 250 degree oven for another 5 hours.
We pulled from the oven around 11:30 pm and popped it into a towel lined cooler overnight. The next morning the brisket was still warm and sliced like butter.
I sliced a few pieces for snacking but mostly cut it into chunks small enough to fit in some tupperware. I find that if you keep it larger chunks and slice cold before warming, it retains more moisture.
My Mrs opined "that is as good as Black's, maybe better." We definitely have some good eatin' for a few days.
No comments:
Post a Comment