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[Kristin Meredith]

Nothing special, just doing a brisket on the Memphis Pro for dinner tonight.  A friend is coming to visit for a couple of days and she loves brisket.  I picked this one up a few weeks back and it has been in the freezer.  14.4 pounds, original price $83, but on sale for $52.  Oh for the good ole days of competition when we could have gotten the same size brisket for $30 to $35!!

Marinaded overnight in the marinade we got in Texas and then light dusting of Montreal steak seasoning.  On to the Memphis Pro at 7 am cooking at 275.  The first pic is marinating.  The second is about 4 hrs in.

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[02ebz06]

Only one probe ?
I usually put one in the point and one in the flat.
If the flat starts to get done too soon you can separate them and wrap the flat.

[Bar-B-Lew]

grate deal at $3/#

[hughver]

Good looking piece of meat.

[jdmessner]

I smoked a brisket for a picnic last weekend and did it a bit differently than in the past. I was camping and due to logistics needed to cook it a day before it was going to be served. I did not trim it at all, put some rub on the exposed meat, and put it in the smoker fat side down. It was at 225 from 9 p.m. till 7 a.m. I covered it and turned it up to 275 for probably another six hours. After resting it I sliced it and put it in the refrigerator over night In the morning I put it in a crock pot with some beef stock to reheat it. It was a lot less work than any other brisket I have done and it went over as well or better than any other I have done.

I also did a couple of pork shoulders the same way. Reheated with apple juice. I didn't get it quite to where it would pull, so I sliced it in small chunks. I think I prefer that to pulled pork.