A Moment of Weakness

[Exocet]

I was wondering through Wally-World this morning to pick up a couple of things. I was on my way to the checkout, when I turned around and went back to the meat department to see if they had anything interesting. Lo and behold, they had 2 full briskets sitting there for $2.46 a lb. This is the first time I've seen a full brisket in a store near me. Oh I shouldn't. But, the weather is supposed to be nice this week. Plus, I need to burn some vacation and get somethings done around the house. I guess I could find the time to put a brisket on the smoker. :-D

So, into the cart went a 13.5 pounder. That more than doubled my shopping expense for this morning.

I've never done a full brisket before. Mainly flats and one point (special order). I'll hopefully have it going between 7-8am one morning (Wed?) this week. Another try at burnt ends might be in order, as well.

 

[JohnnyB]

It's almost a dare that you have to answer to. Good choice.

 

[pjtexas1]

They left you no choice.

 

[cheez59]

I would have jumped on both of them like ugly on an ape. :becky:

 

[IamMadMan]

Great Price...

Keep us posted on the cook....

 

[Exocet]

Looks like the cook will be postponed until Friday.

 

[smokerpa]

Nobody is going to judge you. There were not any other options given to you. It was like they were placed there just for you. It was a sign from God for you to buy them and cook them.

 

[Stingerhook]

You didn't buy both!

 

[Exocet]

No, I didn't buy both. For the 2-3 of us, 13 lbs will go a long way. Plus, the smoking season is drawing to a close. So, I'd probably have to freeze the second one until spring. I'd prefer not to have to do that.

I got it trimmed tonight. Down to about 1/8"-1/4" of fat on it. Seasoned it with Montreal Steak seasoning and wrapped it up and put it back in the fridge for overnight. I prepped the charcoal basket in the smoker, so if the weather is cooperative in the morning, I'll be all set to go. Right now, the forecast is for 50% chance of rain from 8am-5pm. I'll see what the radar looks like at 6am. I can always do it Saturday, if it looks overly wet tomorrow.

 

[Happy Hapgood]

Adult decision for sure. :thumb: :becky:

 

[BBQ Freak]

I would of bought both and froze one , that is a good price . should I say SCORE !

 

[mchar69]

For the 2-3 of us, 13 lbs will go a long way. Plus, the smoking season is drawing to a close.

No, No it isn't. It never closes.
You SHOULD have bought and smoked them both, then vac-pak the leftovers. I made some Brisket chili from old brisky 2 wks ago
and it was the absolute best ever!
Throw a vac pac bag into berlin' water and get some hot brisky sammies agoin'

 

[Jsnow]

I didn't know that the smoking season closed no one ever told me that.

 

[4ever3]

Closed? Naaa!!

We had a freak blizzard in Northeastern OK a few years back...

Had to shovel a path to the smoker but we had scotch eggs and pulled pork!

Smoke on!

Post pics of the cook if you think of it!

 

[Exocet]

And so it begins! On the smoker at 8:30am. Only about 2 hours behind schedule. May not be ready until midnight. Looks like my smoker is holding in the 250-260 deg range right now.

Right now, my UDS will only run about 300-310 deg wide open in the summer. Not sure if it could overcome ambient temperatures below freezing. Not to say I couldn't make some mods to it!

 

[NickTheGreat]

Nothing wrong with that at all

 

[Exocet]

At the 9 hour point it's up to about 160 deg inside. The smoker has been in the zone at 250 deg all afternoon. Sounds like brisket for a midnight snack!

 

[Rusty Kettle]

Smoking season end? You must be new... If you have an uninsulated smoker then cold smoke some beef jerky. You can hot smoke but it's going to be a lot of work. I once cooked a 4lb piece of pork 20 hours because of the weather knocking the temps way down. Took forever. Best pulled pork I ever made too.


You started here before me by a few days... Come on now bundle up and fire that smoker up year round.

 

[Exocet]

At 14 hours and internal temp at 185 deg. Still not probe tender. Outside temps have dropped into the mid-50s and UDS is getting low on charcoal. Smoker temp nearing 200 deg. Transferring to oven to finish.

 

[Exocet]

At 2am, after 17.5 hours of cooking, I declared it done. It was at 196 deg. Wrapped in towels and placed in a small styrofoam container for a good rest. Almost 6 hours later, it's still at 140 deg.

So, here's the finished product:

The pieces on top fell apart when I draped them over the knife.

Brisket! It's what's for breakfast!