- Nov 19, 2011
- 6
- 10
So it all started with reading these forums on smoking brisket in my MBES; but I missed the points on meat prep and ID. SO I took the advice of finding quality brisket by calling my local meat packer and since I saw briskets in the supermarket weighing in at 6-7lbs, I figured... I better order two since I am feeding about 20.
I showed up to Minder Meats and they brought out my order weighing in at 28Lbs, jaw dropped, lady laughed at me, I asked what the hell am I supposed to do with that. So, one of them is still in the freezer and the other was devoured last night with lots of compliments.
Found the tutorial in here on separating point from the flat and went to work... turned out AMAZING!!!
Chipotle based rub thrown together with other spices
Mesquite chunks with 4 lumps of charcoal
Apple juice instead of water in tray
5 hours to 170DEG
Foiled and 3 hours to 190DEG
4 hours in cooler
Served up with bread N butter pickles, 4 types of sauce, 3 cheeses, rolls for sammies.
I showed up to Minder Meats and they brought out my order weighing in at 28Lbs, jaw dropped, lady laughed at me, I asked what the hell am I supposed to do with that. So, one of them is still in the freezer and the other was devoured last night with lots of compliments.
Found the tutorial in here on separating point from the flat and went to work... turned out AMAZING!!!
Chipotle based rub thrown together with other spices
Mesquite chunks with 4 lumps of charcoal
Apple juice instead of water in tray
5 hours to 170DEG
Foiled and 3 hours to 190DEG
4 hours in cooler
Served up with bread N butter pickles, 4 types of sauce, 3 cheeses, rolls for sammies.
