Just got my first smoker

[*michaelsean*]

Btw... I’m pretty sure I can do my own brisket video now. Let me know if I miss any of the talking points.

This is a whole brisket also known as a packer.
You will see a brisket is made up of two separate muscles. The flat and the point. The flat is the leaner part and the point is the fatter part. That’s where your burnt ends come from.

Now when trimming a brisket I like to use a boning knife. (Hmmm...who else uses a boning knife?)

You see this kind of grayish meat? That’s oxidized meat. Nothing wrong with it but I’m going to cut it off.

You want to get rid of this hard fat here. That’s never going to render.

I like to trim the fat cap to about 1/4 inch.

The never ending debate. Fat cap up or fat cap down. I really have no idea so I’m going to flip a coin and come up with some reason why I chose that side.

My smoker tends to burn hotter on the left side so I’m going to cook it with the point on that side because it can take in more heat.

It’s been about three hours and it has that mahogany color I would expect it to have.

You can see when I put my finger on it, no rub comes off so the bark is setting up nicely.

We’re in the stall.

Now I’m going to wrap it in butcher paper, and I’m going to act like wrapping a piece of meat in paper is a feat in engineering.

Ok the temperature is reading 203 but I’m going to probe test it.

It’s probing like butter. It’s ready to come off. But we can’t slice into it yet. First we have to wrap it in a parka and let it rest. I like to rest mine for a week and a half but two hours minimum.

Oh look at that bark. That’s the perfect bark. Let’s slice this baby up. Remember you want to cut against the grain.

Now the grain runs differently in the point so turn it 90 degrees but first let me squeeze all the juice out of it so you can see how juicy it is.

How’d I do?