A few weeks ago I asked for some advice smoking a brisket. Last sunday I took on the 15 hour task of smoking the brisket and it was spectacular(albeit, I did make a mistake or two that will be rectified in the future). First off, here's what I did:
Friday-purchased the brisket(16 lbs for $5.99 per pound) from local butcher.
Saturday-rubbed the brisket with kosher salt and black pepper, wrapped it in foil, put in fridge.
Sunday-woke up at 4AM, started the smoker and put the brisket on 225(pecan wood). I let that puppy smoke all day until it reached about 165 internally(8 hours). I then took the brisket out, wrapped it in peach butcher paper and put it back on until it reached about 195(another 5 hours). Took the brisket out around 530ish. Put it in my cooler and let it sit for about 2 hours. This was the hardest part about the process and my house smelled absolutely amazing. After 2 hours, I took it out and holy crap. Arguably the greatest thing I have ever created, slightly above my daughter. I took a bunch of pictures, I'll see if I can figure out a way to post from my phone.
Thank you to all those that gave me advice. My rookie experience went very well and I expect it only to get better. Now I need to find a butcher that charges a little less.
Btw congratulations..
*thing
Great work.
Mike, I have the pro series 22(I think). I have a family friend who owns a store in NY and this was a floor model that he had to get rid of. Can't beat the price of $0!
1 pound rigatoni with lines
Salt
2 tablespoons extra-virgin olive oil
3 large cloves garlic, chopped
1 bay leaf, fresh or dried
Pinch of allspice
3-4 cups leftover brisket, sauce and veggies (whatever you have leftover), roughly chopped
1 28-ounce can crushed tomatoes
1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
Grated Parmigiano Reggiano for the table
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once the water comes to a boil, add a generous amount of salt and cook pasta until al dente according to package directions.
While the pasta water is coming up to a boil, start the sauce: Heat a large skillet over medium-high heat with 2 turns of the pan of extra virgin olive oil, about 2 tablespoons. Add garlic, bay leaf and allspice, and cook until golden. Add the chopped, leftover brisket and vegetables. Stir and cook for a few minutes to heat everything through. Add the crushed tomatoes, bring up to a simmer and cook for 5 minutes.
Drain the pasta and toss with the sauce. Add the parsley and serve, passing grated Parmigiano Reggiano at the table.
Next time I'll be a little more creative with how its eaten. This time, nothing fancy. Just sliced it and ate it all week long. No sauce(none needed), no bread, no nothing.
The one problem I did have however, I ran out of pellets in the last 30 minutes. I was so close to finishing and I ran out. Rookie mistake, it will never happen again.
I have the Pit Boss 700 and it is amazing.
Yes - ask them for one. I've not bought the flats from them, but I've bought other meats from them this same way. I'm sure you can get the flats this way from them as well.
Quote:
Someone said Costco sells flats for $3/lb - do you have to ask them for one? I've only seen them separated and never below $5.99 a lb.
Yes - ask them for one. I've not bought the flats from them, but I've bought other meats from them this same way. I'm sure you can get the flats this way from them as well.
I'll have to give that a shot - initially, before they started selling the pork shoulders in cryovaced packages, they only sold them as 'country ribs' sliced up. When I had asked one of the butchers in our Costco for the whole shoulder, I was told I'd have to buy a case (which was 6 shoulders, or 3 of today's cryo'd packages).
Maybe they're less accommodating here in Brooklyn, or maybe they've changed, but it doesn't hurt to try.