Chasin' Dreams
Well-Known Member
Found a great deal on Craigslist. Guy bought a brand new Masterbuilt digital electric smoker but ended up not being able to use it in his apartment and it was past the time he could return it. So when I got it it was still un-used and still in boxes. 
Went and bought some direct farm to butcher meats to smoke in the new toy. I'm crazy about real Montreal smoked meat so I separated the brisket into two. I am wet brining the point for 8 days to make the Montreal smoked meat. And for the flat I dry rubbed it and marinated for 6 hrs then smoked for 5 hrs at 121C/250F till the probe pulled out easily from the fattest parts of the flat. The temp when finally pulling was 96C/205F.
I wanted to do this brisket without doing the Texas crutch (wrapping at the stall then putting back on). So when it was pulled I wrapped in foil with some aujus in a container for moisture, then wrapped in towel, then put it in a cooler to rest for 2 hrs before I'll cut into it.
I did a separate small chunk cut off the flat so I could tell where to cut across the grain on the main flat after cooking. The small chunk cooked much faster than the main flat so it got a bit over done but still was super tasty and moist. And check out the smoke ring!
I added a couple broken chunks of charcoal to my wood pellets when smoking. I think it adds a nice flavor to the smooth smoke of the pellets I used. No bitter tangy taste at all. Nice smooth and not too over smokey flavor. The beef flavor really stands out.
I'll update the thread with pics of the main flat when I cut into it later today. Can't wait for some brisket tonight!! Gonna steam the slices in my Japanese bamboo steamer before eating it tonight for supper

Went and bought some direct farm to butcher meats to smoke in the new toy. I'm crazy about real Montreal smoked meat so I separated the brisket into two. I am wet brining the point for 8 days to make the Montreal smoked meat. And for the flat I dry rubbed it and marinated for 6 hrs then smoked for 5 hrs at 121C/250F till the probe pulled out easily from the fattest parts of the flat. The temp when finally pulling was 96C/205F.
I wanted to do this brisket without doing the Texas crutch (wrapping at the stall then putting back on). So when it was pulled I wrapped in foil with some aujus in a container for moisture, then wrapped in towel, then put it in a cooler to rest for 2 hrs before I'll cut into it.
I did a separate small chunk cut off the flat so I could tell where to cut across the grain on the main flat after cooking. The small chunk cooked much faster than the main flat so it got a bit over done but still was super tasty and moist. And check out the smoke ring!

I added a couple broken chunks of charcoal to my wood pellets when smoking. I think it adds a nice flavor to the smooth smoke of the pellets I used. No bitter tangy taste at all. Nice smooth and not too over smokey flavor. The beef flavor really stands out.
I'll update the thread with pics of the main flat when I cut into it later today. Can't wait for some brisket tonight!! Gonna steam the slices in my Japanese bamboo steamer before eating it tonight for supper
