Bought a 15lb brisket and it was an adventure. Started it at 645pm Thursday. Kept temps at 230-235 throughout the night. Used hickory smoke for the four hours then stopped the smoke. Temps stayed consistent all night. Maverick alarm never woke me up.
The rub I used was brown sugar paprika black pepper salt onion powder garlic powder. No injection. Here are a few pics. Didn't get any when it was cut up when we ate. It was a work thing but I got some the morning after.
Pre-smoke
17 hours in.
Finished product (morning after)
It was in the smoker for 21 hours. Let it rest for two. I had to crank the heat the final 3 hours to get it done. Next time I will buy a smaller one or allow more time. Will definitely be doing another one soon. All the coworkers loved it.
The rub I used was brown sugar paprika black pepper salt onion powder garlic powder. No injection. Here are a few pics. Didn't get any when it was cut up when we ate. It was a work thing but I got some the morning after.
Pre-smoke
17 hours in.
Finished product (morning after)
It was in the smoker for 21 hours. Let it rest for two. I had to crank the heat the final 3 hours to get it done. Next time I will buy a smaller one or allow more time. Will definitely be doing another one soon. All the coworkers loved it.
