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Well folks, after a quick overseas trip for work, it’s time to make Christmas Dinner. This year, we’ve decided to smoke a brisket. I started off with an 8lb packer brisket. I rarely see this one that small, but just for 2 of us, it’s plenty. I trimmed the brisket, leaving about 1/8-1/4” of fat on the back side. I removed all the hard fat, because that won’t render. Rubbed it down with olive oil as a binder, and my favorite rub, and left it in the refrigerator overnight so the rub soaked in a bit. I started the PBC this morning, and hung it. Bought a new thermometer (cause I hated the old one), this one has a probe to monitor the smoker temperature. The PBC settled about 260-265*. When the meat reached 160*, I pulled it off, and wrapped it in butcher paper moistened with a bit of beef broth. I sprayed it on with a little pump sprayer. Wrapped it back up, and stuck it back on the PBC (with the grate installed), until it hit the magic number of 203*. Once it hit 203*, I pulled the brisket off, wrapped it in a towel, and stuck it into an empty cooler...which is where it sits now. I’ll let it rest for at least an hour, probably 2. Total cook time was about 7 hours. After it rests, I’ll separate the point and flat, and slice this little puppy up for dinner. I’ll post pics of the finished meat after it’s sliced. We are saving the point for smoked brisket chili. Mmmmmm!!! For some reason the pics posted out of order. I think you’ll get the idea.... Merry Christmas, y’all!!
