Smoked Brisket Turned Out Well

Filed under: On the Job |
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The brisket turned out great, tender and juicy!

Marquette, MichiganJanuary 9, 2017 – Brisket is far and away my favorite cut of beef and probably my favorite all around food.  The first time I had brisket was a few years ago in New York City (not exactly the barbecue capital of the world, I know) and it blew me away.  I fell in love with it instantly.

A couple of years ago my brother, Jason, received a gas smoker for Christmas. He is an avid hunter and wanted a smoker so he could make venison jerky.  But ever since he received the smoker, I had always suggested that we should smoke a brisket in it sometime. I had been harping on him for a two years about it, and last Wednesday he told me that he had purchased a brisket cut and was going to do it over the weekend.

He found a homemade brine recipe that he put on two days in advance. And then the day came to give it a shot.

Jason had wired in a meat thermometer to attempt to eye the temp of the center of the meat throughout the process, but this proved to be futile.  The thermometer ended up picking up the temperature of the smoker and caused a slight panic, as Jason had thought the brisket smoked in an hour, when it was scheduled to smoke for 7 hours.

This turned out to not be the case, as I told him to let it smoke all 7 hours.  It proved to work and the brisket turned out incredible.  The homemade brisket smoking was a success and I hope to do another one again very soon.