Well, I got brave on my 3rd smoke and decided to do a brisket.
First smoke was a sausage roll stuffed with cheese and jalapenos, wrapped in bacon...a tenderloin...and some jalapeno sausages. Wanted to do something that would smoke fairly quickly, as I had just finished seasoning the Old Country Wrangler and it was a weekday. But, I just had to throw some meat on. I was able to keep the smoker between 225*-250* the whole time, it was all ready in less than 3 hours, and turned out wonderful.
So, for my next smoke, I tried a couple racks of baby back ribs and a whole chicken. Definitely not the best I've smoked of either one. The ribs were tender and had a good taste, but were a little dry. I think because my fire kept getting too hot. So, I was disappointed, to say the least. I think I finally figured out how to play with the temp when adding wood that day though.
Yesterday, I was debating on whether to do more ribs, or a brisket...and bought both at the grocery store. By the time I got home, I decided to do the brisket. I'll try to walk you through what I did, and how it turned out.
I made up my favorite rub, and started trimming the brisket. I know this rub is a little different, with a lot of ingredients. And, I know Aaron Franklin, from Franklin's BBQ in Austin, Texas, only uses salt and pepper. But, I really like this rub, and it works well on just about anything. I think the distinguishable taste of this rub is mainly from the allspice.
3 Tbsp kosher salt
3 Tbsp pepper
2 Tbsp thyme
6 Tbsp cumin
4 Tbsp allspice
6 Tbsp paprika
2 Tbsp garlic powder
4 Tbsp chili powder
4 tsp celery salt
1 tsp cayenne
Ready to put in the fridge overnight.
Starting my fire with lump charcoal at 6:00am this morning.
Used Pecan wood, let it heat up to about 350* and then started closing my damper to bring it back down. Threw the brisket on at 285*.
Within a few minutes, we were right at 250*-255* with TBS...looking good. I added another stick of Pecan about every 45 minutes to one hour. After 4 hours, internal temp at about 160*...and I'm taking it off to wrap it.
Put it back on the grill wrapped in foil, not knowing how long it may take to get to about a 205* internal temperature. Keeping the fire at about 250*-275*. About 2 1/2 hours later, we're at 205* internally, so I remove from smoker and bring it in to rest. So, I had planned on up to 12 hours to smoke this brisket, and was pleasantly surprised when it was done in 6 1/2 hours. This was the hardest part, looking at it and smelling it, while letting it rest for a while.
After about 45 minutes, it was cool enough that I could handle it, and cut it. OMG!! The most tender, juiciest, best-tasting brisket I've ever smoked in my life. It was totally awesome!! I think I'm getting better at this stick-burning thing.
Can't wait to try a Boston Butt now! :-)