Hello everyone. The weather is amazing here in south-central PA so I figured why not throw a Briskie on? I picked up a 6.8 lb flat at Sams a couple weeks ago which will end up being my 2nd ever brisket smoke. I made a quick rub with kosher salt, cracked black pepper and some steak seasoning I made a while back. I'm planning on smoking it to IT of 170, wrap it in foil (havent decided on what liquid to throw in there yet) and bring it to 190, then off and into a cooler. We'll see how everything unfolds. Here's a few pics to get you started
I didnt trim any of the fat cap off because there really isnt too much of it. About 1/4 to 1/2" on 3/4 of the meat.
Getting rubbed down
I've got it wrapped up and in the fridge.....long enough for me to make a quick fuel run (I know, shame on me for not having fuel on hand). Just gonna use some kingsford charcoal and either peach or apple wood for smoke, its all I have at the moment. We'll see how this thing turns out, thanks for stopping by!!
I didnt trim any of the fat cap off because there really isnt too much of it. About 1/4 to 1/2" on 3/4 of the meat.
Getting rubbed down
I've got it wrapped up and in the fridge.....long enough for me to make a quick fuel run (I know, shame on me for not having fuel on hand). Just gonna use some kingsford charcoal and either peach or apple wood for smoke, its all I have at the moment. We'll see how this thing turns out, thanks for stopping by!!
