Hello there SMF friends (and buddies that will get here from facebook),
I have tried brisket before but did not come out that great. I didn't depend on temps or anything...I just pulled it when it looked right after 7 or 8 hours...
I am no longer a novice and retrying "battle brisket".
9 pound brisket cut in half to fit in the smoker.
Rubbed and kept in the fridge for 2 days.
My rub: 4 cups brown sugar, 1 cup of coarse sea salt, 1/2 cup of garlic salt, 1 cup of paprika, 1/2 cup of garlic powder, 1/2 cup onion powder, 1/3 cup of chipotle powder
I used the same rub for some bone-in strip steaks...which came out amazing as well.
I smoked this guy at 210 degrees starting at 10PM that night, feeding the smoker every 2 to 3 hours. Wood of choice: Hickory.
At 170 it was pulled out around 9:30am. Covered it in tin foil and put it in a warmed oven for 2 hours...then sliced it up.
I plan on doing it again in a couple of weeks for a party I'm having...only thing I would different is after slicing brisket, go through and cut out any fat that is sometimes inside the brisket.
Edited by dampfire - 3/20/14 at 1:16pm