Brisket in the smoker

Cassie told me about Bichelmeyer meat market and the Mexican food they sell next door. It is highly rated by The Best of Kansas City site.  People rave about their tacos pastor, carne asada and carnitas.  On Wednesday, I went there and got a brisket so I could start brining most of the flat for corned beef to use for dinner later this month.  

Today I smoked the point and the rest of the flat. It took 8 hours and could have gone a few hours longer but it still turned out moist and tender.

Brisket notes, Sat. Mar. 2016

Wed. got brisket at Bichelmeyer Meats 7th & Cheyenne.  Cut most of flat off and brined for corned beef on Thur.

Sat. 

7am took point with remaining flat out of fridge and seasoned

8:30 started chunk wood and oak log

9:00 put on meat and boiling water in water pan.

9 to 1 maintained heat at between 290 to 315 in front and 240

260 in back.

1:30

Meat temp. 156 front, 165 back.  Wrapped in HD foil

2:30

Meat @ 165 in front

Smoker 275 front & 245 in back

5:30
Smoker @ 265 in back and 315 in front

Brisket @ 180º taken off smoker, let rest, sliced and served.