who says only on Sunday....

gotribe28

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May 6, 2013

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• Jun 4, 2013

• #1

So I had this packer in the fridge for a couple of weeks and since I'm not doing anything I figured what the hay.

I wanted to have a little experiment so oiled it and rubbed salt, pepper, garlic powder, and Tonys on it and put it on the pit. I want to know if there is really a difference in taste by letting it sit overnight or not.

Camera(6).jpg

• gotribe28
• Jun 4, 2013

 

Last edited: Jun 4, 2013

seenred

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• Jun 4, 2013

• #2

Looking good so far...keep us posted!

Red

 

sqwib

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• Jun 4, 2013

• #3

 

kathrynn

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Jun 13, 2012

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• Jun 4, 2013

• #4

I never can wait over nite!  Keep the q-views coming!  

Kat

 

gotribe28

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May 6, 2013

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• Jun 4, 2013

• #5

2.5 hours in, time to flip...

Camera(7).jpg

• gotribe28
• Jun 4, 2013

 

driedstick

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• Jun 4, 2013

• #6

Looking good

 

gotribe28

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May 6, 2013

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• Jun 4, 2013

• #7

185 degrees time to wrap....

Camera(12).jpg

• gotribe28
• Jun 4, 2013

 

gotribe28

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May 6, 2013

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• Jun 4, 2013

• #8

210 Deg and time to pull it out,,,  It has already rested lets take a look... 

20130604_183016.jpg

• gotribe28
• Jun 4, 2013

Yumm Yumm....

20130604_183348.jpg

• gotribe28
• Jun 4, 2013

So to answer the question about whether or not you can tell a difference if you rub over night or not....  Actually this brisket had more flavor then any of the others I have done and I rubbed it right before putting it on the pit....

 

kathrynn

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• Jun 4, 2013

• #9

Looks wonderful!  If I think about it...I apply the rubs at night.  If I dont...right before going in the Smoker. 

Kat

 

so ms smoker

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Dec 20, 2010

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• Jun 4, 2013

• #10

  After 2.5 hours you said "time to flip" Did you start fat side up or down? Inquiring minds want to know!

   Mike

 

Last edited: Jun 4, 2013

gotribe28

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May 6, 2013

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• Jun 5, 2013

• #11

This is my recipe which has been handed down to me by a good friend who is an awesome bbqer.

1. Brisket between 10 & 12 lbs.
2. Oil and rub let sit at least 8 hours in fridge. (I now know that is not the most important step)
3. Put on pit at least 250deg. Fat side up 2.5 hours
4. Flip 2.5 hours
5. Wrap in double foil 2.5 hours if maintaining 250 deg (I usually run about 300 so I only do 1.5 hours)
6. Your internal temp should be between 205-210 wrap in towel let rest one hour then slice.

It comes out just like the picture everytime....

Hope this helps

 

roller

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Mar 10, 2010

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• Jun 5, 2013

• #12

Nice !