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who says only on Sunday....

post #1 of 12
Thread Starter 
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.
post #2 of 12
Looking good so far...keep us posted!

post #3 of 12


post #4 of 12

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



post #5 of 12
Thread Starter 
2.5 hours in, time to flip...
post #6 of 12

Looking good

post #7 of 12
Thread Starter 
185 degrees time to wrap....

post #8 of 12
Thread Starter 

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








Yumm Yumm....






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....

post #9 of 12

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



post #10 of 12

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



post #11 of 12
Thread Starter 
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
post #12 of 12

Nice !

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