Hey everybody! Did a Brisket on the offset on Saturday and was very happy with the results! Im guessing it was about 6.5 to 7lbs (it was homegrown and butchered on the family farm and I didnt weigh it) i smoked it with mesquite chips soaked. I also did a batch of wicked baked beans and mac and cheese. I kind of mixed and matched some recipies I found here on SMF so instead of trying to thank everyone individually I want to thank everyone! I cant tell you all how much Ive learned since joining the site!
Used yellow mustard and rubbed down with Jeff's rub the night before and wrapped in plastic rub and put in fridge.
Got the smoker going around 9am the next morning at our campground
Pulled of and wrapped at 160 deg F with a little homemade sauce on top
Once the brisket reached 180 degrees and almost ready to pull off I threw the Beans and Mac and Cheese on with some soaked Hickory chips
When it reached 185 degrees I pulled off, wrapped in towels and put in the cooler for about an hour and a half, this is after its rest.
Had to sneak a taste, lol
Was very happy with the results, and it was the best smoke ring I've ever gotten!
The beans and mac and cheese were both on about 2 hours. Overall a great day and meal, thanks for checking it out!
Used yellow mustard and rubbed down with Jeff's rub the night before and wrapped in plastic rub and put in fridge.
Got the smoker going around 9am the next morning at our campground
Pulled of and wrapped at 160 deg F with a little homemade sauce on top
Once the brisket reached 180 degrees and almost ready to pull off I threw the Beans and Mac and Cheese on with some soaked Hickory chips
When it reached 185 degrees I pulled off, wrapped in towels and put in the cooler for about an hour and a half, this is after its rest.
Had to sneak a taste, lol
Was very happy with the results, and it was the best smoke ring I've ever gotten!
The beans and mac and cheese were both on about 2 hours. Overall a great day and meal, thanks for checking it out!
