Smoked Brisket with Baked Beans

This winter has really put a damper on my BBQ updates.   Busy at work, too much snow/ice and a trip to Disney mixed in.  Nonetheless, spring is around the corner and I’m looking forward to getting out there on a more regular basis.

A few weeks ago I smoked a 9LB packer brisket (~8 LBS after trimming off all the fat).   Picked up the brisket at a local butcher (Hemp’s Meats) which has been around since 1849.

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After trimming the excess fat, I injected the brisket with a mixture of beef broth and Worcestershire Sauce, coated liberally with Dizzy Pig’s Cow Lick Seasoning, wrapped in plastic wrap and placed in the fridge overnight.

The following evening (around 11 pm) I got the Kamado Joe (Bessie) ready and loaded up with Wicked Good Lump Charcoal.  Brought the temp to 220 degrees with heat deflector  (indirect heat) and aluminum tray filled with water in place.

Added apple wood chucks and put the brisket on Bessie at around Midnight.   I used the BBQ guru (Party Q)  which held the temp perfectly at around 215-225 overnight despite <20 degree outside temps.   In my opinion you can’t go wrong with the Wicked Good Charcoal and Party Q combo.  I have found that other brands of charcoal don’t last for the long smokes.

Monitored the internal meat temperature using my Maverick wireless thermometer.  I would occasionally check to make sure the aluminum tray still had water and would spray the brisket with spray butter.  After about 13 hours the temp of the flat was around 170 degrees at which time I wrapped the brisket in foil.  Below is a picture of the brisket right before I wrapped it. (Nice bark!)

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Took approximately 2 more hours at 225 degrees for the internal meat temp to reach the desired 200 degrees.   I then removed from the grill, kept in foil and wrapped in a towel and placed in  cooler to rest for 1.5 hours.  (~15 hours total time)

After this time I separately the point from the flat.  I cubed the more fatty meat from the point, mixed with a Kansas City Style BBQ sauce and cooked in a skillet.    The meat from the flat was sliced against the grain and used for sandwiches.

This really was a huge hit and was gone quickly.  Unfortunately, you will have to trust me on this since I didn’t get any pictures of the final product before it was all gone  

I served with my homemade baked beans and mustard/vinegar-based BBQ sauce which I have posted in detail previously here.

OnPoint!

 

 

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