After doing a lot of ribs, pork shoulder and chicken this summer I decided to try my hand at a brisket. I did one last year for a bbq but I got it from the grocery store and I'm pretty sure it was already pumped with brine etc for corned beef. I hit up a nice old school Italian butcher nearby and found a full packer. I didn't need the whole thing, it was 17lbs and the old guy was going to give it to me for $65. He offered instead to cut it in half and I got about 10lbs for $30 even. He just cut it so I had the big part, point and flat together.
I trimmed some of the fat, rubbed with a little olive oil, a mixture of cracked black pepper, regular black pepper, sea salt and kosher salt and a touch of cayenne.
Stuck it in the smoker at midnight. I'll get up around 8 and check it. I don't plan on foiling. I'm smoking at around 225. I'm using oak, a mixture of the dust and pellets in my AMNPS. We'll see what happens.
By the way, can't say enough good things about Amazn products. I ordered a bunch of dust and pellets on Tuesday and they were delivered Thursday.
Here's the brisket after rubbing and about an hour in, as i wanted to check the temp before I went to bed.
I trimmed some of the fat, rubbed with a little olive oil, a mixture of cracked black pepper, regular black pepper, sea salt and kosher salt and a touch of cayenne.
Stuck it in the smoker at midnight. I'll get up around 8 and check it. I don't plan on foiling. I'm smoking at around 225. I'm using oak, a mixture of the dust and pellets in my AMNPS. We'll see what happens.
By the way, can't say enough good things about Amazn products. I ordered a bunch of dust and pellets on Tuesday and they were delivered Thursday.
Here's the brisket after rubbing and about an hour in, as i wanted to check the temp before I went to bed.
