Brisket Smoke Live
- Thread starter culturedhick
- Start date
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This is only my second Brisket to smoke since I leardned how to do it right. I have made several that we not edible. I had decent results the first time, this should be even better.Since my smoker is the smaller version of the GOSM I had to seperate the point from the flat to make it fit. That was a challenge. I accomplished it, but it should be easier next time. I rubbed it yesterday morning with some SPOG and a little of my own Cajun seasoning mix. It is just salt, red pepper, basi,l thyme and garlic. Then wrapped it and left it in the fridge.
The smoker is currently at 232* and I am using Hickory Chunks with my water pan full of sand.
Sorry no pics of the brisket before I put it in the smoker.
I will post Q-VEIW when I insert the meat probe @ 7:30
More to come...........
Alan
The smoker is currently at 232* and I am using Hickory Chunks with my water pan full of sand.
Sorry no pics of the brisket before I put it in the smoker.
I will post Q-VEIW when I insert the meat probe @ 7:30
More to come...........
Alan
startedsmokin
Smoke Blower
Well @ 10:05 the IT is 150, it sure is climbing slow and the smoker is @ 227. I add an onion that I cored, quartered, and filled with butter, garlic, and beef boullion.
Last edited:
brad wright
Newbie
brad wright
Newbie
dragonmaster194
Smoking Fanatic
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