Greeting all and happy Saturday Night,
I figured I better sit down a write this before I pass out as I have been awake for the last 38 hours....
So my Sister is in town for a visit and has never had my BBQ, So I decided to treat her to a Brisket. I had a 16# in the freezer that i thawed out in the fridge for the last week.
3 hours before going on the smoker I pulled the brisket and cut slats in the fat cap, I made up a mix of 1/4 cup rub, about a 1/2 cup of Lea & Perrins Original Worcestershire Sauce, and about 2 cups water. I injected this into all points of the brisket.
Very Generously applied rub on all sides of the Brisket and put in fridge for about 2.5 hours.
Got My smoker up and rolling to 245, using Oak and A little bit of Apple.
Meat on at 6:30 pm.
Got to love TBS
Was able to maintain temp avg at 240 for the whole smoke ( I had to sit by the smoker all night long)
So it took 20 hours and 35min for IT to reach 190 Foiled and put in cooler for 3 hours till dinner.
I made a mistake though, a hour before Dinner I decided to put the foilless Brisket back on the smoker to harden the Bark.
This caused the meat to be a very little bit on the dry side but I think I am the only one who noticed.
I really enjoy the Challenge of a very long smoke especially when it is labor intensive. All said and done I did the brisket, aprox. 50 ABT's, Bake Beans, Coleslaw, and 20 bratwurst's. I know I did good when there was no left overs....
Well I am going to sleep now...