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Sanday Brisket with hot rub w/Qview

post #1 of 10
Thread Starter 

As i told you i head a big breakfast so it will keep me til my brisket will be Ready

It is Raedy now. but it started on Thursday i bought a brisket 3.5 lb

Rubed it with (i got it from amazingribs  )

oil then with

3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

I wrapped with clean wrap

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On Sunday morning unwrap it

 

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goes to the smoker 6 hour later before i wrap in foil

 

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2 hours later Ready out from the smoker and 1 hour to rest in foil

 

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It is hot and juicy

Thanks

 

 

post #2 of 10

That looks incredible. Nice Job. The bark on that looks insane.

 

I plan on doing my first Brisket this week.

 

Did you foil at 165? What temp did you pull it?

 

 

post #3 of 10

Looks tasty!

 

post #4 of 10
Thread Starter 



 

Quote:
Originally Posted by eriksp View Post

That looks incredible. Nice Job. The bark on that looks insane.

 

I plan on doing my first Brisket this week.

 

Did you foil at 165? What temp did you pull it?

 

 


hi there i foil it on 160 and pull it off at 200 .

you will do it just be patient and don't open the smoker door too many times to peek happy smoking
 

 

post #5 of 10

Thanks for the details. I'm going shopping tomorrow for the Brisket. I might even use your Rub recipe.

post #6 of 10

Very Nice Ahron !!!!

 

 

Thanks for showing!

 

Bear

post #7 of 10

Excellent looking brisket, Ahron. It looks so tender & juicy!   thumb1.gif

post #8 of 10

Lookin very gooddrool.gif

post #9 of 10

Excellent looking Brisket...you must have gained two pounds today with that big breakfast then a huge brisket dinner!!! The bark on that brisket looks awesome!!drool.gif

post #10 of 10
Thread Starter 

Thanks guys. yes it was a loooong Sunday

sausage.gif

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