A week or so ago, Zehrs had whole briskets on sale and after sorting through those in their bunker, I found 1--15.5lbs and it didn't look like there was too much fat on it. The last one I bought, I had to cut off 4.5lbs of fat, before I was able to smoke it.
With the latest 1, I trimmed off 2lbs of fat, so, into the smoker it was 13.5lbs.
I prepped it on Saturday, put lots of dry rub on it, wrapped it in plastic wrap and into the fridge overnight.
Went into the smoker at 8am and 4 hours of smoke at 200 degrees. At 1pm, I turned the tray 180 degrees and the meat was at 147 degrees. Back into the smoker at 200 degrees (hard to get the Bradley to go beyond 200 degrees)until 3:30pm, when it was at 161 degrees. Took it out of the smoker, double wrapped it in heavy duty foil and into the oven at 325 degrees.
To make sure brisket is tender, you have to bring it to a temp of 205 degrees and that was acheived at 6:15pm. I would never have achieved the desired temp in the Bradley. The foil wrapping and using the oven is called "The Texas Crutch Method".
Over the last few years I have done a number of briskets this way and they turned out, extremely tender, tasty and juicy. This one was no exception. Mrs. SDCaller and I enjoyed brisket on a bun and fresh local sweet corn for our supper last night. Obviously lots left for more meals and a lot of it will be vacuum sealed and frozen.
Following picture is out of the oven and foil wrap removed. Second pic. is after supper was cut off it.
If you are contemplating smoking a whole brisket, 2 key things. Make sure you get it to 205 degrees in order to break down the meat fibres and make sure you slice it across the grain.
SDC
Whole Beef Brisket, Smoked it Yesterday
