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.

I generally do mine for at least 16 hours, up to 24 hours based on
convenience (i.e. sleep) and I aim for a temp of about 250 the entire
time. With the fat cap you have little chance of drying it out and more
time simple means more tender (to a point of course).

Pete C.