Well, I had a little trouble regulating the temperature in the smoker because of the wind and rain. Once I was able to get the temps in the 225 range, the brisket stalled for several hours. It took about 4 hrs for the temp to go from 130 to 150. In the end, it turned out pretty darn good! It didn't develop a bark but the flavor is outstanding and the meat is juicy!
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Final Table Brisket
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Trying this today. I didn't have the dried mustard and I doubled the black pepper, everything else is pretty much the same. Crap! I just realized I forgot to put the Worcestershire on it.
I've got it in a BGE at about 225 with the plate setter and a pan under it to catch the drippings. I found a bottle of Shiner on the back porch so I dumped that in the pan. I got a late start due to the rain we had this morning, I finally got it on at about 9:20. I've always been a "finish in the foil" guy, but I'm going to let this one roll as is. We've got to leave for mass at 4:30 and won't be back till probably 6:30, I'm hoping my timing will be right. I'll make sure to let y'all know how it goes.
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