Only trim it if the fat is exceptionaly thick and then leave at least
1/4 inch. Cook it fat side up so then fat runs down into the meat and
keeps it moist. Season it and wrap. Since it's wrapped in foil, no
smoke can get at it so I cook it in my oven overnight. My oven
automatically shuts off after 12 hours. In the morning I fire up the
BBQ, unwrap the brisket and start the smoking. Another 4 hours. Since it
cooked overnight, all you are doing now is adding the smoke. Low temp,
lots of smoke. Never over 225.


43fan wrote:
Yep! Someone here had mentioned it, and they finally started getting them
in... good ole Wallyworld!

Two there last night in the case, one about 12lb the other maybe 14lb or
so... man, what a difference in price too! The market cut briskets I was
getting(the ones that ended up dry) were over $4/lb! These are $1.38/lb!

Ok... I've seen pics, I've had it told to me before, but still, wanna ask
some more before I do this. I'm leaving where I work, actually tomorrow's
my last "official" day, but I'll be back in from time to time to help out,
and will be here Monday. So, I sorta promised 'em I'd have a good feast for
them one more time before I left for good, so... *g*

I don't think I can really fit the whole thing in my smoker(Great Outdoors
Smokey Mountain gas smoker, the small version). Can I cut it? Should I? Or
should I cram it in there the best that I can?

I know I need to trim some of the fat cap, but how much? I also know I
should look through all they have and try to find the one that appears to
have the best marbling. The guy there at Wallyworld said he'd bring all
they had out for me to look through.

I have a rub I like, so that's not a problem... I'm guessing though that I
shouldn't have to inject this one with anything... with the market cut if I
did another one, I was going to.

Let's say I go with oh, a 12lb'er or so... I know, it's done when it's done,
but to guestimate some time, what, about 14hrs at around 230? The way I've
done them in the past was to have the smoker temp a touch high at the start,
for the first few hours, then lower it. When the meat temp got to around
160 or so, appeared to be a bit of a stalling point, I'd drop the smoker
temp to around 200-210 so I could bring the meat temp up to the 180 mark or
so and hold it there a while. My test for "doneness" has usually been to
take a two tined fork and push it in, and if it turns 180deg. fairly easily,
it's done. Then foil, wrap in towels, and put in an empty cooler for at
least an hour before slicing.

I really want this one to turn out great... so, once again, sorry to keep
asking, but any/all help is greatly appreciated.

BTW, the rest of the "menu" will be potatoes done in the smoker as well,
probably some baked beans in there cooking under the brisket of course, and
starting off with some homemade Maryland crab soup.