Well, nothing like cooking an $85 brisket for my first one. I've done lots of pork in the past 6 years since I built my smoker, and recently have done a few chuck roasts that were great. But I haven't done a brisket yet. I wanted to smoke one for my son's 1st birthday. My parents and the inlaws are coming over. So not a big crowd. I work one night a week at a local restaurant and I'm good friends with the owner. I asked him to get me a full packer brisket from his meat supplier. Prime if possible, choice other wise. Well, they had a wagyu brisket so he got me that. Oy. He is pretty sure they source their Wagyu from Australia. He gets wagyu grind regularly for a kobe burger on the menu.
I've done research on here and the old internet. Some people say just cook it like a regular brisket and enjoy...others have wild and crazy techniques. Most say it cooks a little faster.
I've been researching cooking a brisket for a long time so I was going to just salt and pepper...cook at 240-250ish until probe tender...rest in cooler for a couple hours. Thoughts? I have a reverse flow cabinet smoker that I use charcoal and wood chunks. I've got her pretty dialed in and can keep consistent temp all day long.
The brisket is a 14.4 lbs, I have not opened the vac bag yet and done any trimming.
I did notice that the flat seems to be a little on the thinner side from other briskets I've seen. I'm wondering if that will make the flat cook a little quicker.
Any suggestions or thoughts you guys have on this one would be appreciated.
thanks
Nate.
I've done research on here and the old internet. Some people say just cook it like a regular brisket and enjoy...others have wild and crazy techniques. Most say it cooks a little faster.
I've been researching cooking a brisket for a long time so I was going to just salt and pepper...cook at 240-250ish until probe tender...rest in cooler for a couple hours. Thoughts? I have a reverse flow cabinet smoker that I use charcoal and wood chunks. I've got her pretty dialed in and can keep consistent temp all day long.
The brisket is a 14.4 lbs, I have not opened the vac bag yet and done any trimming.
I did notice that the flat seems to be a little on the thinner side from other briskets I've seen. I'm wondering if that will make the flat cook a little quicker.
Any suggestions or thoughts you guys have on this one would be appreciated.
thanks
Nate.