Smoking a Brisket today...
-6 pound Whole Brisket ( that's the biggest they had) at 4.50 a pound...I was ok with that!
-Brown sugar / garlic powder / paprika & cayenne for the rub (overnight in fridge)
-Smoking in UDS @ 225 Fat side down
-Pan on grate below Brisket (added beef broth and some beer to pan)
-Basted the brisket a few times with the drippings from the pan
-Also used a mop water (1 stick butter / 1 cup water & 2 tablespoons of rub) mopped it a couple times or so
should be done in a couple hours when it gets to about 190 or so. Then I will take out wrap in foil for about an hour or to so it can tenderize and retain those juices!
Plan to serve up some sandwiches with a horseradish sauce with some jack cheese. If there are some leftovers will make some lambrusco soup :-)
gotta have some!
my little helper