post oak

Type of Wood: Post Oak

Type of Seasoning: Salt & pepper

Type of Sauce (if used): None used

Smoking Method: Smoked at 250 degrees until reaching an internal temperature of 160 degrees. Pumped up the heat in the smoker to 260-270 degrees until internal temperature of the brisket hit 180 degrees, then pulled from the smoker and wrapped in butcher paper. Transferred over to my oven at 270 degrees for about another 2 hours, when the brisket hit an internal temp of 203 degrees. Pulled from oven to let it rest at that point for about 3 Hours until the ribs were done and internal temperature of the brisket had cooled down

Time To Prep: 45 – 60 Minutes between trimming and seasoning the brisket and getting the smoker started

Time to Cook: Total time cooking 9H 33M. Started the brisket at 6:15 AM. Pulled at an internal temperature of 203 degrees at 3:45 PM. Let the brisket rest until 7:30 PM in butcher paper, when the internal temperature was 143 degrees and then sliced it to serve along with the ribs so they timed out together. Started at 6:15 AM and was eating at 7:30 PM

Pounds of Meat: 14.89 lbs

Rating 0-10: 8/10

Notes for Next Time: Overall, it was pretty tasty and had good smoke flavor, but was slightly overdone and needs more seasoning to come through. Specifically, it needs more salt and pepper added to it, as the seasoning was good, but wasn’t enough there for my liking. Don’t let the brisket get below 140 degrees before cutting into it, as it did get a little cold towards the end of cutting the pieces up. Leave the deckle on next time to make burnt ends with as well. Butcher paper stuck to the top of the brisket, taking off some of the bark, maybe spread some beef tallow on the paper ahead of time. Potentially use a binder for the meat next time too. While my chef knives were able to get the job done from trimming, get an 8 inch boning knife for next time and pop brisket into freezer for 10-15 minutes before trimming, as fat did start to warm up pretty quickly while cutting, making it hard to work with and remove effectively. Led to a little bit of a choppy trimming on the top. Lastly, trim the brisket the night before so as to save some time and brain power for the early morning wake up