I got a smoke on this weekend, someone at work is throwing a surprise 40th for his mrs this weekend and asked me to make a **** load of Mac N Cheese and Bonfire beans for it, so I got a couple of small shoulders (just under 3kg each) on the smoker on Friday night (which was fun stood tending to a metal tube in the open while the lightning was going off), followed by...... a 3kg hunk o brisket on Saturday morning (I love my butcher)
Slab o meat
Trimmed (will trim more on the next one) and with a simple rub of salt and pepper, two parts pepper to one part salt
Smoked it for a few hours till it got to about 70c the foiled wrapped and back on until 84c, I might leave it longer next time, the probe didn't go in as easily as suggested in other posts but I didn't really have to push it in either, I'm sure this will come with experience. I still need to experiment but it wasn't dry, and we cut it in strips a couple mm thick across the grain and it was GUD. We put all the juice from the foil in a container for use later.
Sandwich it up beyotch. Nice sub roll, a spread of blue cheese cream, sliced brisket, salsa then lettuce, and in the tub to the side is some of the sauce we got from the brisket and dipped the sandwich into it.. H.E.A.V.E.N.
OI FLIPPIN' LOVES IT