Got my Trailmaster about a month and a half ago and this is my first Brisket.
Rubbed it last night and let it sit overnight. Hit the rack at 8:00 AM
After 2 hrs:
After 5 hrs:
Currently stalled at 160*
After 7 hrs - Temp at 170* and going into the foil.
I used Stubs BBQ Rub for the rub and moped it with some Lea & Perrins. Smoking with apple wood. Added a little Lea & Perrins to the foil as well. Smells really good.
That's looking very good. Can't wait to see the sliced pics.
Looks excellent, you certainly have serious skills already! Good job!
Thank you both. I'm really looking forward to the slice. it's at 189* the last degree or two are agonizing!
And it was good!!!
Total time: 9hrs on the smoker. 1.5 hrs in the cooler.