The cost and the time commitment make smoking a brisket less than ideal, and the last time I actually did one was Humdinger of a Brisket in November of 2023.
I've had a 10 pound full packer in the freezer for awhile, so it certainly isn't simply the cost.
I decided that I would smoke this brisket the Sunday before last and so a few days before I pulled it out of the freezer to thaw.
And on Sunday, I smoked it.
Saturday, I applied Montana Steak Seasoning to the meat to sit on there overnight.
I was up just before 5:30 AM to take the brisket out of the fridge and set up the grill. It was a little after 5:30 that I started the charcoal and added hickory wood chunks to the top of the "snake" in the grill.
About 15 minutes later, I added the hot coals to one end of the snake and let the kettle heat up a little.
Five minutes after that, the brisket was on. I started with vents wide open to let the kettle temperature rise.
A little less than an hour later, the kettle temperature said 250. A little less than an hour after that, it read 300.
I closed the vents to about 50% and then left for church.
When I returned from church, the temperature still read around 300 ... a little lower.
It looked and smelled soooooo Guuud. So Guuud. I checked the meat temperature in the thickest part of the flat. It was 168.
10 or 20 minutes later, I went off on a bike ride. I returned home in about 1.25 hours to check on the meat.
The internal temperature was 190, so I headed out again.
When I got back from the bike ride, I checked the internal temp again. It was 200 ish, so I pulled it off the grill and put it in the oven as low as the oven would go.
I had some SheppyBrew Beer out on the patio.
Chelsea Dagger Pre-Prohibition Lager has been on tap for awhile and is fantastic. It is beautiful yellow to golden color and crystal clear. It is crisp and clean with nice hop character. Such a nice refreshing tasty beer.
Where'd My ManGo Wheat is a more recent brew. As a fruit beer, it is more the Beer Model's thing than mine, but for a fruit beer, this is a great one.
It's a gold-colored refreshing, warm‑weather wheat beer with just enough mango to make it playful. Balanced, clean, and endlessly drinkable.
It was several hours before dinner time. Eventually, I took the meat out of the oven and put it in a cooler to retain heat.
10 minutes before dinner, I sliced it up. I did a fairly good job cutting against the grain even though it was difficult to see the grain on the finished piece of meat.
As usual, the point seemed about perfect. The flat was less than perfect, but still pretty good.
I had plenty left over for lunch left-overs, which is always great.
I would love to say I'll smoke another brisket soon, but that would probably be a lie. I suppose we'll see, though.
As always keep watching the regular SheppyBrew Channels to see what is happening with my BBQ, Beer, Biking: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.Of course, don't forget to visit this blog often as well!
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