Greetings SMF,
This weekend I decided to try my hand at smoking a Brisket for the first time. I read a few forum posts on temps, process, etc. to prepare myself, and here is how I proceeded:
Prepping the Brisket:
I purchased a 6 lb Brisket (wanted to go small for my first one) from a local specialty grocery.
Once I got it home, I let it sit and warm up a bit for a few hours.
While it was sitting I picked 6 fresh Orange Habanero from my garden and placed then in my food processor with a bottle of NFSBS Night Fury Hot Sauce (Balsamic Vinegar based). I processed this until the added Habanero thickened up the Sauce.
I rubbed the entire brisket with a splash of Extra Virgin Olive Oil and then I used that sauce and rubbed/massaged entire Brisket until it was fully coated.
I wrapped the whole Brisket in plastic wrap and let it marinade in the fridge for 24 hours.
(Brisket before any work)
(Brisket ready to sit in Fridge)
Initial Smoking:
I got my OK Joe Highland Smoker started with the Brisket in the center and brought it up to about 250 degrees for 8 hours.
I use a dual probe Maverick ET733 Wireless Thermometer to monitor the smoker and meat temps.
At the 8 hour mark is when the internal temp of the Brisket reached 170 degrees.
(Shortly after the brisket reached temp and before i got it pulled off the smoker, it stared to rain and my sensor for the meat probe got wet and stopped reading the temp... ugh)
(Placing Brisket as Smoker warms up)
(Brisket after 8 hours)
Wrapped Smoking:
After the Brisket got to 170 degrees at the 8 hour mark, I removed it from the smoker for more work.
I made a 'bowl' out of aluminum foil for it to sit in and then poured about a cup of Apple Cider Mop over it.
I then wrapped the entire Brisket in aluminum foil and placed it back on the smoker.
I was not able to monitor the internal temp any longer, but got the smoker up between 250 and 275 for three more hours.
Post Smoking Processing:
After 3 hours on the smoker wrapped in aluminum foil, soaking in the Apple Cider Mop, I pulled the Brisket off.
I did not remove the foil, and wrapped the Brisket in three layers of towels then placed it in a cooler on a bed or towels for 5 more hours.
Unwrapping The Brisket:
When I pulled the Brisket out of the cooler, the blankets were still warm and the Brisket was still almost too hot to touch.
I unwrapped the Brisket and it looked and smelled wonderful and I could feel that it was VERY soft and tender to the touch!
I cut the Brisket in half and it was almost like cutting semi-warm butter, very soft and tender.
I grabbed my Bear Paws and it shredded even easier than I thought would!
I am VERY happy with the way the Brisket turned out and will defiantly be doing this again!!!
Thank you to all who post on this forum and share your knowledge with the rest of us. :)
Please feel free to ask questions and give suggestions on anything I might be able to improve upon.
Cheers,
Morgan.
This weekend I decided to try my hand at smoking a Brisket for the first time. I read a few forum posts on temps, process, etc. to prepare myself, and here is how I proceeded:
Prepping the Brisket:
I purchased a 6 lb Brisket (wanted to go small for my first one) from a local specialty grocery.
Once I got it home, I let it sit and warm up a bit for a few hours.
While it was sitting I picked 6 fresh Orange Habanero from my garden and placed then in my food processor with a bottle of NFSBS Night Fury Hot Sauce (Balsamic Vinegar based). I processed this until the added Habanero thickened up the Sauce.
I rubbed the entire brisket with a splash of Extra Virgin Olive Oil and then I used that sauce and rubbed/massaged entire Brisket until it was fully coated.
I wrapped the whole Brisket in plastic wrap and let it marinade in the fridge for 24 hours.
(Brisket before any work)
(Brisket ready to sit in Fridge)
Initial Smoking:
I got my OK Joe Highland Smoker started with the Brisket in the center and brought it up to about 250 degrees for 8 hours.
I use a dual probe Maverick ET733 Wireless Thermometer to monitor the smoker and meat temps.
At the 8 hour mark is when the internal temp of the Brisket reached 170 degrees.
(Shortly after the brisket reached temp and before i got it pulled off the smoker, it stared to rain and my sensor for the meat probe got wet and stopped reading the temp... ugh)
(Placing Brisket as Smoker warms up)
(Brisket after 8 hours)
Wrapped Smoking:
After the Brisket got to 170 degrees at the 8 hour mark, I removed it from the smoker for more work.
I made a 'bowl' out of aluminum foil for it to sit in and then poured about a cup of Apple Cider Mop over it.
I then wrapped the entire Brisket in aluminum foil and placed it back on the smoker.
I was not able to monitor the internal temp any longer, but got the smoker up between 250 and 275 for three more hours.
Post Smoking Processing:
After 3 hours on the smoker wrapped in aluminum foil, soaking in the Apple Cider Mop, I pulled the Brisket off.
I did not remove the foil, and wrapped the Brisket in three layers of towels then placed it in a cooler on a bed or towels for 5 more hours.
Unwrapping The Brisket:
When I pulled the Brisket out of the cooler, the blankets were still warm and the Brisket was still almost too hot to touch.
I unwrapped the Brisket and it looked and smelled wonderful and I could feel that it was VERY soft and tender to the touch!
I cut the Brisket in half and it was almost like cutting semi-warm butter, very soft and tender.
I grabbed my Bear Paws and it shredded even easier than I thought would!
I am VERY happy with the way the Brisket turned out and will defiantly be doing this again!!!
Thank you to all who post on this forum and share your knowledge with the rest of us. :)
Please feel free to ask questions and give suggestions on anything I might be able to improve upon.
Cheers,
Morgan.
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