So I’m not sure I have the patience for bbq.
This weekend I decided to try some brisket. I found some brisket at the store that was about 1.5 lbs. So I was a pretty small piece as compared to a whole brisket. I hoped this would keep the cooking time down. Also, anything too much bigger probably wouldn’t fit on my smoker.
I seasoned the brisket with salt, pepper, garlic powder, cayenne, and dry mustard. I let that sit for an hour while I set up the smoker and let it heat.
From reading online I thought it would be about 1.5 hours per pound, so I was planning on about 2 hours and fifteen minutes. I wanted to the internal temperature to be 185°. I ended up leaving it on for about 2.5 hours and it could have still used more time. It ended up only getting to about 170°. But as I mentioned at the beginning of this post, I got impatient and wanted to eat. Plus the sun was going down and I didn’t want to be messing with it in the dark.
It tasted good and would have been more tender if I had let it go longer. Either way I think the leftovers will be good sliced thin on a sandwich.
When I do attempt a pork shoulder I will have to start a lot earlier to give it the proper time to cook. I will also probably use my probe thermometer so I can monitor the temperature with out opening up the smoker. Maybe larger chunks of wood will help in that area too.
Until next time.