Well guys it was time to do brisket number 2 for me. I went to Wally World and bought the 15.6 LB brisket they had there. The thing as just plain huge! I rubbed it down with Jeff’s rub(awesome by the way) then I cooked it at 218-235 throughout the day and let me tell you that stall time is a killer. It took around 6 hours to get from 155-170. It was still running so slow that I had to foil it at 170 because it was 10:30pm at night and I could not let it go on its own, I had to work the next day. Once I foiled it (with apple juice), it shot to 195 by 1:30AM. I took it out of the smoker and let it sit for about 1.5 hours all wrapped up in tinfoil.
So here are some of the questions that I have:
I tasted it once I pulled it off and the point was pretty dry. The next day I tasted it again and the point was a little better and the main brisket was good. Should I have cut the point off and put it on its own rack and took that out long before the main part of the brisket was done? The point was up a little on the wall of the smoker because I could not fit the whole thing in there, if it makes a difference.
I made the brisket for Friday, tomorrow, for a party and since the point is dry I am thinking of just shredding it and mixing BBQ sauce with it, would that work for a dry point?
For the main part of the brisket I am thinking I am going to slice it then throw it in the slow cooker on low with a little beef broth and let it come up to temp that way. From all the searching on the forums that seems like a pretty good way to go. Anyone disagree?
Here is the beast ready for the smoker
So here are some of the questions that I have:
I tasted it once I pulled it off and the point was pretty dry. The next day I tasted it again and the point was a little better and the main brisket was good. Should I have cut the point off and put it on its own rack and took that out long before the main part of the brisket was done? The point was up a little on the wall of the smoker because I could not fit the whole thing in there, if it makes a difference.
I made the brisket for Friday, tomorrow, for a party and since the point is dry I am thinking of just shredding it and mixing BBQ sauce with it, would that work for a dry point?
For the main part of the brisket I am thinking I am going to slice it then throw it in the slow cooker on low with a little beef broth and let it come up to temp that way. From all the searching on the forums that seems like a pretty good way to go. Anyone disagree?
Here is the beast ready for the smoker
