Smoked beef brisket

As someone with a smoker and 1 or 2 Busse's. you need to tell us the details of the cooking process.

Like someone said, temp, time, wood etc.. or it didn't happen and you bought it at Sam's Club.
 
I've wanted to try this for a while...I think your post has given me the final push to try it myself.
 
1whobuys said:
As someone with a smoker and 1 or 2 Busse's. you need to tell us the details of the cooking process.

Like someone said, temp, time, wood etc.. or it didn't happen and you bought it at Sam's Club.
Click to expand...

Sorry for delay. Here is the smoker; made by Lyfe Tyme out of Texas. I basically just followed the recipe from here. http://www.amazingribs.com/recipes/beef/texas_brisket.html
Used a light coat of oil on the meat before applying the rub, wrapped in plastic wrap and let it sit in the refrigerator overnight.
I used natural hardwood charcoal for the fuel and hickory chunks for the smoke. It smoked in the smoker for 4-5 hours at a temp that fluctuated between 225 and 275 degrees F. Still trying to get the hang of maintaining a constant temp...that can be a challenge. From the smoker, it was tightly wrapped in foil and put in the oven for about 10 hours. The internal brisket temp needs to get up to 200 - 205 degrees to get nice and tender. Let me know if you have any other questions, but that website is awesome for information!

Rub Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

20130921_164406_zpse045c5dd.jpg
 
Thanks, but where did you get such a lean Brisket?
Everything I find around here is about 1/4 fat.
 
1whobuys said:
Thanks, but where did you get such a lean Brisket?
Everything I find around here is about 1/4 fat.
Click to expand...
Got it from a local store that has a pretty good meat department. I did trim a bit of the fat cap off one side to get it down to about a 1/4"
 
A whole brisket is really two pieces of meat, separated by a thick fat layer. The smaller top piece is called the point, for it's triangular shape. The larger, roughly rectangular lower section is the flat.

Looks like Thrill got a flat.
 
resinguy said:
A whole brisket is really two pieces of meat, separated by a thick fat layer. The smaller top piece is called the point, for it's triangular shape. The larger, roughly rectangular lower section is the flat.

Looks like Thrill got a flat.
Click to expand...

It was actually the whole brisket with both the point and flat. Tough to see in the pictures though.
 
That looks really delicious! I can tell it tasted great just by looking at it.
 
Smoked Meat....note to self: Pork Shoulder for the smoker this weekend....:D:D As much a I like a good Brisket...Smoked and Pulled Pork is my Favorite!!!!!
 
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