Prep of the brisket was done yesterday afternoon and placed in the chill box overnight.
Started a 5.75 lb brisket using cherry wood chips with Jeff’s Rub (just for the two of us) this morning around 0830 hrs. The digital thermo said it had reached the internal temp of 170 degrees around 2 PM. Took it off and placed it in foil with juice (didn’t have any juice so I used root beer) for a couple of hours. Still in the foil and root beer it’s off to take a nap in the padded ice chest for a while. Planning to eat around 5 to 5:30PM and any leftovers will go to the freezer for later use.
That is the tenderest brisket that I have had!!!! Excellent flavor good smoke ring I have to do this more often than once or twice a year. As you can see there was no sauce on anything. I didn’t realize that I was out of Jeff’s Sauce until ready for it and it was to late then. Oh well……Next time there will be sauce in the fridge when needed.
Started a 5.75 lb brisket using cherry wood chips with Jeff’s Rub (just for the two of us) this morning around 0830 hrs. The digital thermo said it had reached the internal temp of 170 degrees around 2 PM. Took it off and placed it in foil with juice (didn’t have any juice so I used root beer) for a couple of hours. Still in the foil and root beer it’s off to take a nap in the padded ice chest for a while. Planning to eat around 5 to 5:30PM and any leftovers will go to the freezer for later use.
That is the tenderest brisket that I have had!!!! Excellent flavor good smoke ring I have to do this more often than once or twice a year. As you can see there was no sauce on anything. I didn’t realize that I was out of Jeff’s Sauce until ready for it and it was to late then. Oh well……Next time there will be sauce in the fridge when needed.
