I also smoked a brisket.
Fairly recently, at my neighborhood Sam's club, I found a 10 pound prime brisket.
As I'm sure I've mentioned before, 10 pounds is about perfect to fit on my 26" Weber Kettle, so I had to pick it up.
It was in my freezer for awhile, and I decided brisket would be a good meat to have on Superbowl Sunday.
So ... I smoked it for our Superbowl dinner during and after the brew day.
I got started around 4:30 AM by applying a rub of mostly salt / pepper / garlic powder onto the brisket.
Between brewing steps, I prepared the kettle with a charcoal "snake".
I put the brisket on the kettle around 6:30AM and just let it cook slowly for a few hours.
I had originally planned on wrapping when the brisket hit an internal temperature of 150, but I didn't like the color and the bark, so I let it go.
It wasn't ready at 160. It wasn't where I wanted it at 170.
At about 11AM, the internal temperature was at 175ish, and I finally wrapped it.
Then, I let it cook for another couple of hours.
A couple hours before the Superbowl, I pulled the brisket off the kettle and put it into a cooler.
Just before halftime, I cut up the flat, and shredded part of the point.
And we ate it during the halftime show.
It was yummy as always. I think the flat turned out best out of all the briskets I've done so far. The point was average-ish.
I've been enjoying brisket sandwiches for lunch this week, and I vacuum-sealed most of the point for a future meal. I also used the rest of the flat in a casserole for dinner last night.
Brisket is one of those meals that just keeps on giving.
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