Grant McWilliams

Food Nine hour smoked Brisket

Nine hour smoked Brisket

 

Seattle temperatures nearly reached 60 degrees yesterday so I felt it time to fire up the smoker red hot and burn the living organic matter from it that accumulated during the wet winter. Once the inside was nice and clean and my bricks had lost their green fungus overtones I loaded the offset chamber with mesquite lump charcoal and brought the temp to 250. Once the temp

 had stabilized I loaded it with a heavily rubbed point beef brisket and smoked it with hickory fairly heavy for about 4 hrs at between 250-225 degrees which is longer than I usually do but I felt adventurous. To be honest after this winter I think I just missed the smell of the smoker running in the back yard. The Brisket was then double wrapped and put in the oven at 225. I probably should have pulled it at 8 hrs but it still turned out really great. The fat cap was mostly gone, the texture like melted butter and after resting very little juices ran off.  It has a great layer of bark and the flavor nice and smokey.

The photo to the right is cut against the grain. You can see the substantial bark and the looseness of the muscle fiber.

Food Nine hour smoked Brisket