So if you followed my other post, you will see I paid dearly for this brisket ($5.99/lb), but I really wanted some brisket, so I paid the price and smoked it up.
7.3 / lbs to start with, trimmed some of the fat off, and got it ready on Thursday night:
Rubbed on some thick Worcestershire sauce (the thick stuff is hard to find around here):
Then coated with Black pepper, granulated garlic, and granulated onion. No salt since my wife (and I) really shouldn't have too much:
Got the smoker ready (225) and put the brisket in @ midnight Friday night.
Got up @ 04:00 to make sure I was out of the danger zone (was @ 152), so headed back to bed for a few more hours. No pictures here because I didn't take my phone out with me, matter of fact, I'm lucky my eyes were open at all!!
When I got up @ 6:45, temp was moving along nicely @ 176.
@ 08:20 (a little earlier than I had hoped) we were @ 196 - time to come out and wrap for a rest!
let it rest for 4hrs wrapped in foil and towels, then sliced it up for a little lunch.
So, yea it was expensive, but it was GOOD!!
Thanks for looking!
7.3 / lbs to start with, trimmed some of the fat off, and got it ready on Thursday night:
Rubbed on some thick Worcestershire sauce (the thick stuff is hard to find around here):
Then coated with Black pepper, granulated garlic, and granulated onion. No salt since my wife (and I) really shouldn't have too much:
Got the smoker ready (225) and put the brisket in @ midnight Friday night.
Got up @ 04:00 to make sure I was out of the danger zone (was @ 152), so headed back to bed for a few more hours. No pictures here because I didn't take my phone out with me, matter of fact, I'm lucky my eyes were open at all!!
When I got up @ 6:45, temp was moving along nicely @ 176.
@ 08:20 (a little earlier than I had hoped) we were @ 196 - time to come out and wrap for a rest!
let it rest for 4hrs wrapped in foil and towels, then sliced it up for a little lunch.
So, yea it was expensive, but it was GOOD!!
Thanks for looking!
