2nd Brisket Smoke

Jeffingh said:

Put it in the smoker and left that aluminum pan underneath it, cooked it at 225 for 7 hours until the IT was 170, poured out most of the drippings and put it back in the pan, covered it with foil, brought the IT up to 190 ish, wrapped it in a towel & blanket for 2 hours, pulled it out, cut it and couldn't believe how juicy and tender it is.

CRADLE TO GRAVE (sorry I didnt take pics of it in the smoker)

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• jeffingh
• Aug 9, 2013

put it in the fridge over night after the rub

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• jeffingh
• Aug 9, 2013

the ice chest it went into LOL

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• jeffingh
• Aug 9, 2013

 

in the blamket

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• jeffingh
• Aug 9, 2013

in the towel

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• jeffingh
• Aug 9, 2013

ahhhhhhh 

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• jeffingh
• Aug 9, 2013

anticipation is killing me

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• jeffingh
• Aug 9, 2013

it looks good

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• jeffingh
• Aug 9, 2013

UNBELIEVABLE!! I didnt know this was going to be so much fun 

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• jeffingh
• Aug 9, 2013

this was what I was lookin for

1. Used about 3/4 cup of hickory chips, its a very strong smoke. How do you get a slightly lighter smoke?

2.Less chips?   use lees ships or differant kind.

3.What do you do with the drippings? It seems a waste to throw them out..LOL Put it in the fridge to cool Then remove the grease from the top. you can then use it for dipping sauce. Pour it over the meat to reheat. I put what's left in ice trays and freeze it. Then I can use it to flavor beans, soups, stews, Anything else I can think of.

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