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So tomorrow we are brewing 10 gal of Rye IPA and smoking a 15 lb brisket ...it's going on the smoke at midnite tonite ..I will try and update pics during the process ... The meat is all seasoned and ready to rock ... I did say seasoned as I want the smoke for flavor ......
So meat is on ... Temp seems to be settling around 230 ... So I'm gonna call it a night ... Ambient temp 63 and supposed to drop to around 55 ...no wind ..
Good morning all, so it's 5:30 am and my brisky been on 5 1/2 hours and looking good .. Fire is at 250 so it's risen a bit since I went to bed around one ...so I just pulled it as its at the color I'm looking for , bark is setting nicely , wrapped it in butcher paper and back onto the smoker....
Brisket coming along nicely , gonna pull it off in an hour and let rest ...beer has just begun the boil so it's got 90 min to go before cooling and transferring to fermentor ....
So the finished results on the brisket are in ... Total cook time 11hrs,45 min.... Cooked at an avg temp of about 240-245... So I tried Aaron Franklins butcher wrap method I have to say its pretty good !! I do want to use a heaveyier smoke next time - mabe a hicory-pecan mix ... So here is the money shot