Hello again everyone! It's about 37 degrees outside and we've had a fire going for a few hrs now. On a whim, I decided why not throw a briskie on. I used some of the coals from the fire (very convenient) and smoker is running steady at 275. I cut down some of an apple tree in our yard earlier today and I'll combine that with some peachwood for flavor. Last time I did a brisket was about 2 weeks ago and it came out excellent. Tonight I want to be able to pull it as I have some killer rolls to put it on tomorrow.
Here's a pic of the brisket all rubbed down. I used kosher salt, granulated garlic, adobo, and some Emeril's Essence.
This is a 7.5 lb brisket. I'll have a lot more pics when its all said and done, and could use your expertise as the smoke progresses. Stay tuned!
Here's a pic of the brisket all rubbed down. I used kosher salt, granulated garlic, adobo, and some Emeril's Essence.
This is a 7.5 lb brisket. I'll have a lot more pics when its all said and done, and could use your expertise as the smoke progresses. Stay tuned!
