I started with a seven pound flat cut. I cut off a small piece to cook separately so it could go in the baked beans later. Along with bacon. But that's another post.
|The morning after.|
The next morning I took the brisket (and the extra piece) out of the fridge and let it come to room temperature. While I was waiting I prepared the smoker. By the time the smoker was up to 225°F the meat was close to room temperature. So in it went and I tossed some soggy wood chunks in the fire box.
The next four hours consisted of adding wood chunks when the smoke died down. And making sure the temperature was 225° to 250°.
I put the brisket in an aluminum pan with some more beef stock and a couple of bottles of Guinness Black Lager. Covered tightly with aluminum foil it went into a 225° oven to finish.
Yes, I said it went in the oven. What's the point of tending a fire when the meat is covered and won't get any more smoke?
|Now that's some meaty goodness.|
So when all was said and done, the brisket cooked for nine hours plus one hour resting. It came out perfect. Tender and juicy, just what you want.
|Beef juice cubes!|