Fast Food

Giving the 3 or 4 hour brisket a try today. Got a small brisket and separated the point and flat. Trimmed ALL the fat off that I could from the surface (including fat cap). Got it on the WSM top shelf with no water pan and cooking at 375 degrees with hickory and cherry. We'll see what happens.

Also picked out two full briskets for the first comp April 13. Plan on letting them age in the cryovac in the small fridge I hardly ever open in the basement for the next four weeks.

Tomorrow if the weather holds, I'm going to practice my comp chicken.

Also at Sam's Club today, I picked up four really big ribeye steaks, cut almost 2 inches thick. One I sliced thin with the meat slicer to fry up with some onions and make a Philly Cheesesteak tomorrow and the other three, I coated in olive oil, sea salt and fresh garlic and put in the fridge to marinate. Shortly, I'll be putting those on the Weber Kettle at high heat and cooking mine to medium and my wife's to medium rare. Should be a great next 36 or so hours! :wink:

Glad to be home! Fun but even fun gets old when you're away from your smokers and your own bed!

Ummm... update on the brisket... It was on 35 minutes... and at 150 degrees... ready to wrap! DAMN! I think I missed the window and it will be dry. I added some oil over the top and wrapped it. I'm thinking I'm looking at a 1 hour to 1.25 hour brisket unless it hangs! Problem was this brisket started off slightly over 10 pounds and the flat is thin. Probably need to look more at a 15 to 18 pounder to do this effectively. Or just buy a flat that is thicker.

Well, it wasn't all bad. Had the flat been thicker, it probably would have been great. Awesome flavor though! Wasn't dry but could have been a little more tender. Pencil lead thickness of smoke ring. Not good. Point is chunked up and covered in a 325 degree oven to finish. It wasn't done. And I used the coals to grill the steaks (which turned out fantastic!). Next time I try this, I'll get a thicker flat and use a bit more wood. One inch wide slices of brisket would look awful funny in a turn-in box.