After a few weeks of scoping out the meat isle I finally found a packer at wally world that looked and felt like what I was looking for. Having never tried a packer without separating the point from the flat I wanted to leave this one whole and not trim any fat and let it go all night on the 22.5" WSM. I decided that if I wake up in time I'll foil it....if not I'll just let it ride as I've never done one without foiling either.....
I found some info online about an onion/garlic rub and just had to try it. I added some other stuff to the rub and went to town. I also injected it with beef broth and worcestershire sauce to jazz up the interior a little......Sorry no pic of the packer still in the cryo.
Here is another experiment. I put a can of beef broth, some excess beef stock from a prior smoke, water, onions, carrots, celery, garlic salt, kosher salt, and pepper corns into my catch pan.
I didn't get any shots of the WSM in action but everything went pretty smooth. I got the smoker going and put everything on at 9:15 pm last night. After I was satisfied that it was running well I hit the sack.....I woke up around 5 am to check it (168 brisket temp) and my smoker temp was running a little low and I needed some more water. Some stirring of the coals and a gallon of water later I was good to go. At this point I'm too lazy to foil it so I skipped the foil. Dozed off until 9 am this morning and checked the temp of the brisket.....189.....good enough for government work (I work for the government by the way). Off she came......
I never even looked at it until it came off......didn't lift the top lid for 12 hours anyway. Let me tell you something....it looks and smells delicious! The temp probe slides in and out of it like a hot knife through butter. It was all I could do to wrap it up and put it in the cooler. Needless to say I cut a piece off and me and the wife had a little taste. It tastes as good as it looks trust me. I couldn't believe how tender and juicy it was after cooking that long. There might be something to this no foil/no trim business. A lot less work too!
Here is what my ajous turned out.....it sure smells good too. After it cools I'll strain it and separate the fat and save the juice. I hope it turns out as well as the other ajous I've seen on here.
I'll slice it up in a few hours and post pics of the finished product after a little rest time. Cheers.
Other notes some folks might be interested in:
Rubbed and sat wrapped in the fridge for 24 hours before smoking.
Only rubbed the no fat side.
Montreal Steak seasoning on top of the rub.
Smoked fat side down for the first time.
Smoker temps between 210 and 240 for most of the night...except my short low temp excursion.
Used mostly apple wood chunks mixed throughout the charcoal with 1 chunk of hickory on top to get things rolling.
I have no idea if there were any stalls as I slept through almost the entire smoke.
I found some info online about an onion/garlic rub and just had to try it. I added some other stuff to the rub and went to town. I also injected it with beef broth and worcestershire sauce to jazz up the interior a little......Sorry no pic of the packer still in the cryo.
Here is another experiment. I put a can of beef broth, some excess beef stock from a prior smoke, water, onions, carrots, celery, garlic salt, kosher salt, and pepper corns into my catch pan.
I didn't get any shots of the WSM in action but everything went pretty smooth. I got the smoker going and put everything on at 9:15 pm last night. After I was satisfied that it was running well I hit the sack.....I woke up around 5 am to check it (168 brisket temp) and my smoker temp was running a little low and I needed some more water. Some stirring of the coals and a gallon of water later I was good to go. At this point I'm too lazy to foil it so I skipped the foil. Dozed off until 9 am this morning and checked the temp of the brisket.....189.....good enough for government work (I work for the government by the way). Off she came......
I never even looked at it until it came off......didn't lift the top lid for 12 hours anyway. Let me tell you something....it looks and smells delicious! The temp probe slides in and out of it like a hot knife through butter. It was all I could do to wrap it up and put it in the cooler. Needless to say I cut a piece off and me and the wife had a little taste. It tastes as good as it looks trust me. I couldn't believe how tender and juicy it was after cooking that long. There might be something to this no foil/no trim business. A lot less work too!
Here is what my ajous turned out.....it sure smells good too. After it cools I'll strain it and separate the fat and save the juice. I hope it turns out as well as the other ajous I've seen on here.
I'll slice it up in a few hours and post pics of the finished product after a little rest time. Cheers.
Other notes some folks might be interested in:
Rubbed and sat wrapped in the fridge for 24 hours before smoking.
Only rubbed the no fat side.
Montreal Steak seasoning on top of the rub.
Smoked fat side down for the first time.
Smoker temps between 210 and 240 for most of the night...except my short low temp excursion.
Used mostly apple wood chunks mixed throughout the charcoal with 1 chunk of hickory on top to get things rolling.
I have no idea if there were any stalls as I slept through almost the entire smoke.
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