Offset smoker. Wood added on firebox side. Meat on smoking side
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Final Table Brisket
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ahhhh...
Labor Day weekend.
I do believe it will be brisket:30 at some point early in the morning.
This is a great rub. Have been using it for a long time now.
Last cook off we went to, we put the rub on and wrapped in butcher paper the night before and popped it in the ice chest. It chilled about 10 hours.
flavor of the meat was REALLY good.
bad cut of meat...I'm trimming my own from now on.
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This was my first brisket and it came out great! Very tender, great flavor, crispy bark. I didn't open the smoker lid from the time it went on to the time it came off. No foil. Temp stayed between 220 and 240 the whole time. Mostly oak with a tiny hit of Mesquite. Pulled it off at 190 and rested for 4 hours wrapped in foil and a towel in a cooler.
I was confident enough that I invited the in laws over for dinner and everyone loved it. I've heard horror stories about the first shot, but this was a legit great brisket.
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Finally got a chance to throw this recipe together. Wow, was it great! I did mine on a WSM smoker and kept temp at 215-225 , went for 10.5 hrs and used hickory chunks. Pulled her off the pit at 199 and let it sit for 4 hours. Excellent bark and very good flavor. Didn't use the white pepper or savory. Brisket was 11lbs before trimming.
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