I threatened brisket last weekend and so today…
This was an interesting smoke. I’d read a bit about “the stall” and saw a few techniques/recommendations (45 to 90 minutes per pound, smoke it hot & fast then wrap & sit in a cooler for a few hours). Wasn’t sure how this 5 pounder was going to work out so I threw it on the smoker at 10:45 and let the temperature creep up to about 270. Figured worst case, I’ll wrap it and put it in the cooler for a few hours to get nice and tender. This particular one was just the flat, and didn’t have a fat cap covering the whole length.
The temperature rose very quickly, then right on queue it slowed way down when it hit 175. I took it off the smoke at 4:30, internal temp around 200, and tossed it in the cooler for an hour. Didn’t come out as tender as I’d hoped (I’m going to blame the fact that I starter serving from the fatless end, rather than the end w/ the fat cap), but overall I’m happy with my first attempt with this cut.
Probably taking next weekend off from the smoker, then a rack or two of babybacks again the following weekend, along with a bunch of salmon on cedar planks on the gas grill (big family gathering).