This is my first post, so work with me. Decided to do a brisket on Labor Day, just for competition practice. Well, and of course to enjoy. I trimmed the brisket Sunday night and rubbed it with my homemade beef rub.
Got up bright and early Monday and started the smoker. I'm using a Char-Griller Outlaw model. Used a mixture of about 80% Hickory and 20% Apple for smoke. I also scored the fat cap and added a little more rub before I threw it on the smoker, fat side up, about 5:30. Smoking around 250 degrees.
Took a little nap while she was cooking and then went and got some fresh jalapenos out of the garden and made a few ABT's just for a snack. Put them on around the 4 1/2 hour mark. Checked the IT of the brisket and I was already at 158. I flipped the brisket over and spritzed with a little apple juice/vinegar mixture at this point. Shut the lid and let the ABT's go for for about and hour and a half.
I hit a little bit of a stall around this time, only going from 160 to 164 from 5 to 7 1/2 hour mark. I waited another half hour and wrapped it, put it back on the smoker at 250. Checked IT again at the 9 hour mark and I was at 191, getting close. Another 15 minute wait and I was at a beautiful 196. I took the brisket off, separated the point and flat, and wrapped the flat tightly in more foil. Stuffed it in a cooler with towels to keep warm and get those juices just right. The point I let sit for about 15 minutes before I cut it into chunks for burnt ends. Tossed them in a foil pan with some of my bbq sauce, a little more rub, and some of the reserved cooking juices from when I wrapped it. Put back in smoker for 2 hours at 250 to let them carmelize and to let my flat rest. After about 12 hours total from when the brisket went on, I was ready to slice the flat and enjoy some beautiful brisket. Might have been just a few minutes over done, but the texture was great, smoke ring looked pretty, and I was happy. And full!
Hope you all enjoyed reading this post! Happy Smokin'
Got up bright and early Monday and started the smoker. I'm using a Char-Griller Outlaw model. Used a mixture of about 80% Hickory and 20% Apple for smoke. I also scored the fat cap and added a little more rub before I threw it on the smoker, fat side up, about 5:30. Smoking around 250 degrees.
Took a little nap while she was cooking and then went and got some fresh jalapenos out of the garden and made a few ABT's just for a snack. Put them on around the 4 1/2 hour mark. Checked the IT of the brisket and I was already at 158. I flipped the brisket over and spritzed with a little apple juice/vinegar mixture at this point. Shut the lid and let the ABT's go for for about and hour and a half.
I hit a little bit of a stall around this time, only going from 160 to 164 from 5 to 7 1/2 hour mark. I waited another half hour and wrapped it, put it back on the smoker at 250. Checked IT again at the 9 hour mark and I was at 191, getting close. Another 15 minute wait and I was at a beautiful 196. I took the brisket off, separated the point and flat, and wrapped the flat tightly in more foil. Stuffed it in a cooler with towels to keep warm and get those juices just right. The point I let sit for about 15 minutes before I cut it into chunks for burnt ends. Tossed them in a foil pan with some of my bbq sauce, a little more rub, and some of the reserved cooking juices from when I wrapped it. Put back in smoker for 2 hours at 250 to let them carmelize and to let my flat rest. After about 12 hours total from when the brisket went on, I was ready to slice the flat and enjoy some beautiful brisket. Might have been just a few minutes over done, but the texture was great, smoke ring looked pretty, and I was happy. And full!
Hope you all enjoyed reading this post! Happy Smokin'
