After the exhausting but successful outcome of last weekend's catering event, I decided we'd do something a little less demanding for New Year's Day. I had a "special" USDA Prime brisket I'd ordered for the holidays. Actually I ordered two and smoked one on Christmas for Sharon's family. This one was just for us, and it was pretty incredible.
- The simple approach allowed us to taste the flavor of the meat, which was different from other briskets I've been cooking recently. However, I think it would've benefitted from an injection marinade of some sort. I injected a USDA Choice brisket with Kosmo's Q Beef Injection on Christmas Day, and it certainly added extra flavor. Perhaps next time I'll give this a try.
- I'm getting a better feel for assessing proper cook time beyond just watching the meat thermometer. The meat had hit 188F when I pulled it, which was right where it should be. Based on the texture I observed from moving the meat probe, however, I thought it would've benefitted from another hour on the smoker. This was borne out when I cut into the flat, as it was certainly tender but the slices didn't quite pull apart the way I wanted.
- I am going to drain the juice from the foil a little earlier. I think this is going to help the bark stay firm and crunchy.