With the coming of a new smoker and taking of Harry's class, things had to change.
Got the meat from my local abattoir. One whole boned brisket, weighing roughly 16lbs. It was a slightly strange cut, mostly flat with little discernible point to it. Decided to not try cooking the point to get burnt ends and to just keep it simple. There was almost zero fat on the bottom and trimmed what silverskin I could from the top.
Rubbed and injected with beef stock and ready to go.
Onto the smoker at 225° about midnight. I was a bit worried about cooking butts over brisket but figured the basting might help. So glad I got round to building that second shelf.
Foiled and finished off. Left to rest drained the juice then sliced.
It took a lot less time than I imagined. Rested it in a cooler for a few hours. Tried a slice with the reserved juice and its very good. Wife is now asking why I havnt cooked this before. The plan is to pour over the rest of the juice cover and reheat tonight when people turn up.
