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<title>A labor of love</title>
<div class="original-url">What\u2019s Mitch smoking?<br>
<a href="https://www.gothamnetworking.com/">https://www.gothamnetworking.com/</a><br>
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A labor of love</h1>
<p style="max-width: 100%;">Last Sunday I embarked on a day long cook\u2026 Smoking a brisket. It\u2019s a true commitment because smoking a brisket is at minimum 12 hours of cooking time. It all started the day before when I purchased a 9 pound brisket from my local
butcher brought it home and put my special rub on it then place it into the fridge overnight.</p>
<p style="max-width: 100%;">Unfortunately I can\u2019t tell you what\u2019s in my special rub because then it wouldn\u2019t be special :-)</p>
<p style="max-width: 100%;">In the morning, at the crack of dawn, I awoke and set up my smoker. I fill it with charcoal and cherrywood to give the brisket a slight sweet smoke.</p>
<p style="max-width: 100%;">Now the trick with smoking any type of meat over a long period is keeping the temperature stabilized\u2026 Since this is not gas or any consistent fuel source it\u2019s a challenge. I use two probes, one that monitors grill temperature and
one that monitors the temperature of the meat. They pair with an app on my phone so I can sit in air-conditioned comfort while the smoker does it\u2019s thing In about three hours the smoker hits it\u2019s stride with temperatures hovering around 229°.</p>
<p style="max-width: 100%;">I then leave to go see my Mom, my standard Saturday routine, and come back in a couple of hours only to find that the smoker temperature has spiked up to 270°. It was a sunny day and I\u2019d forgotten that at roughly 11 o\u2019clock the sun
starts hitting the smoker which affects the temperature\u2026 So I immediately take action bringing the temperature down to hit the prime smoking temperature of 225° to 250°</p>
<p style="max-width: 100%;">When the internal temperature of the meat hits 170° I pull it from the smoker wrap it up in foil with some special ingredients and put it back on for the remainder of the cook. At the 12 hour mark the brisket temperature hit 200°
so I pulled it from the smoker and stuffed it into a cooler and pack it with blankets to rest for at least an hour and a half.</p>
<p style="max-width: 100%;">When I\u2019m ready to eat, I pull it out place it on the cutting board and take the first slice\u2026 That\u2019s always the time I get a bit nervous, because I spent all day cooking and caring for it and wonder if it\u2019s okay. This time I nailed
it :-)</p>
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<div id="AppleMailSignature">Fred C. Klein, Esq.
<div>Managing Partner</div>
<div>Klein Zelman Rothermel Jacobs & Schess LLP</div>
<div>Representing Management in Labor/employment Law for over 40 years</div>
<div>NY Super Lawyer 2010-2017</div>
<div><span style="background-color: rgba(255, 255, 255, 0);">AV® Preeminent Rating\u2122 -Peer Review Rated - Martindale-Hubbell Martindale-Hubbell® for 35 years</span></div>
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<div>Co-Founder</div>
<div>Gotham City Networking, Inc. </div>
<div>"It's Better to Give Than Receive"</div>
<div><a href="http://Www.gothamnetworking.com">Www.gothamnetworking.com</a></div>
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<div>485 Madison Avenue-Suite 1301</div>
<div>New York, NY 10022</div>
<div>Tel: 212-935-6020</div>
<div>Fax: 212-753-8101</div>
<div>Email: <a href="mailto:fklein@legal.org">fklein@legal.org</a></div>
<div><a href="http://www.kleinzelman.com">www.kleinzelman.com</a></div>
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