After getting my SNP smoker late last month. I had purchased a brisket cause I was very anxoius to see how I could do. I read tons of Posts about briskets and even the sticky and was amazed at the amount of info I found here. I decided today was the day to try my hand at smoking and I had about 5 family members as my taste testers.
Here is my packer that I picked up for 1.49pound.
And then the brisket fat side up. Wanted to show how much fat was on this thing.
I used a Commercial Rub. Next I will try a recipe from these forums. I put the rub in without mustard or anything, just wanted to see how it would taste without all the "must-haves".
Next time I will try to add more pictures of the during process. I was soo tired from waking up at 6am after going to bed at 2am and was lazy as possible and trying to stay awake.
This was the first time I used my new SNP and I added a basic baffle (cookie sheet) and lighted my charcoal chimney and waited for the coals (royal oak) to lite. After the coals were lit I set them inside the smoker and added Royal Oak hickory chips. The heat didnt actually get to the preffered 250 degree temp so I figured I would let the chips smoke for about 3 hours. The brisket was already taking on a beautiful Red smoke color to the meat. After I decided that I was going to use a Roaster Oven instead if lightning charcoal after charcoal (yes I got extremely tired,lol) I took the brisket out of the smoker and set it inside the preheated Roaster oven at 275 degrees and went to take a nap. When I woke up (3 hours later= 6 total) I checked the Meat temp and was at around 175 degrees (I was happy I slept thru the stall). I pulled the brisket out and wrapped in foil and set back inside for another 3 hours till the meat was at 200. I turned off the heat and let the meat rest for another 2-3 hours. I took another nap, lol. And when I woke up and brought the brisket inside I had this.
The sides had a perfect bark and the Smoke ring was about 1/4 inch. I pulled a quick tiny strip to test taste and it was moist and tender.
I pulled about half of the brisket.
sliced about half as well. Look at the juice next to the meat. This thing was dripping wet and tender. Had a perfect amount of smoke.
Next time I want to add a more sweeter rub and sweeter wood as well. Had this brisket had a sweetness to it I think I would have had the perfect smoke. My whole family was impressed including my dog daphny.
I do plan to do some mods to the smoker, too much smoke escaped and I want to be able to use as little coal as possible and end up with finished product from my smoker, not my oven or portable roaster oven. It was fun, a little scary to be honest, but I am super pleased with the result.
Hope you like the pictures.
Next time I am going for a more simpler meat. Brisket takes way too long.
Here is my packer that I picked up for 1.49pound.
And then the brisket fat side up. Wanted to show how much fat was on this thing.
I used a Commercial Rub. Next I will try a recipe from these forums. I put the rub in without mustard or anything, just wanted to see how it would taste without all the "must-haves".
Next time I will try to add more pictures of the during process. I was soo tired from waking up at 6am after going to bed at 2am and was lazy as possible and trying to stay awake.
This was the first time I used my new SNP and I added a basic baffle (cookie sheet) and lighted my charcoal chimney and waited for the coals (royal oak) to lite. After the coals were lit I set them inside the smoker and added Royal Oak hickory chips. The heat didnt actually get to the preffered 250 degree temp so I figured I would let the chips smoke for about 3 hours. The brisket was already taking on a beautiful Red smoke color to the meat. After I decided that I was going to use a Roaster Oven instead if lightning charcoal after charcoal (yes I got extremely tired,lol) I took the brisket out of the smoker and set it inside the preheated Roaster oven at 275 degrees and went to take a nap. When I woke up (3 hours later= 6 total) I checked the Meat temp and was at around 175 degrees (I was happy I slept thru the stall). I pulled the brisket out and wrapped in foil and set back inside for another 3 hours till the meat was at 200. I turned off the heat and let the meat rest for another 2-3 hours. I took another nap, lol. And when I woke up and brought the brisket inside I had this.
The sides had a perfect bark and the Smoke ring was about 1/4 inch. I pulled a quick tiny strip to test taste and it was moist and tender.
I pulled about half of the brisket.
sliced about half as well. Look at the juice next to the meat. This thing was dripping wet and tender. Had a perfect amount of smoke.
Next time I want to add a more sweeter rub and sweeter wood as well. Had this brisket had a sweetness to it I think I would have had the perfect smoke. My whole family was impressed including my dog daphny.
I do plan to do some mods to the smoker, too much smoke escaped and I want to be able to use as little coal as possible and end up with finished product from my smoker, not my oven or portable roaster oven. It was fun, a little scary to be honest, but I am super pleased with the result.
Hope you like the pictures.
Next time I am going for a more simpler meat. Brisket takes way too long.
