Sunday brisket

[StuartG]

So, I've got myself some point brisket and looking forward to smoking tomorrow. This will be my first time for brisket, what would you recommend in terms of wood for smoking? I have cherry, pears, apple, hickory and finally maple.

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[HoosierKettle]

I love cherry. That is an unusual shape. I would be tempted to tie it up so it cooks evenly maybe.


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[michaelmilitello]

I like oak or hickory for brisket.  Oak is my favorite.


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[StuartG]

I opted for cherry


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[qrczak1]

Good decision! Beautiful colour and for sure delicious

[qrczak1]

How did it turn out?

[StuartG]

Melted like butter on the inside. The edges were a little tougher than I though they would be. I was pretty pleased with the outcome overall.


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[qrczak1]

Good to hear. How long, temp inside, temp of kettle etc?

[StuartG]

Kettle was about 115 C, wrapped the meat in foil once it hit 68 C, back on the grill until it hit 90 C. Unwrapped and let it rest for an hour before slicing. I should have trimmed more of the fat off. Live & learn, the next one will be better. I put it on the grill about 1130 and removed at 1600hrs. It was less than 2Kg.


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[qrczak1]

That's a good one[emoji108][emoji106][emoji108][emoji106] next time do it like 160f wrap and 203f pull off. Rest it with thermo in until it reaches something between 150 and 145f. And, what's more important, buy o e which is really flat.