I was all geared up for a bbq contest today but it was canceled. The brisket was thawed so just as well smoke it. I have struggled with brisket in the past but you guys always say never quit! For the brisket (15 #) I used McCormick Peppercorn & Garlic marinade which I injected and poured over it the night before. For rub I smeared on a little mustard the rubbed with Montreal Steak and some Steak salt. Pre heated my MES40 to 230 and lit the hickory/cherry pellets once up to temp in went the brisket. I also trimmed all the fat off before marinading and have it place on rack above my brisket. Brisket went in the smoker about 8 am.
post #1 of 12
10/5/13 at 6:24am