Here is my first 6 Lbs beef brisket on a Vertical charocal smoker.
-I rub it one hour before going to smoke.
-Around 250 F for 3 Hours in The smoker.
-Foiled and 1 more hour in Oven in 250F.
-The Final internal temp was 175F.
-The wood smoke i used was Jack Daniels barrels wood chips.
I prapare it yesterday, now it s resting on the fridge, i ll probably steam it quick tonight before i devour it.
Of course i tried the brisket, it is n amazin taste. Hope it will be better and better after one night in the fridge and steamed.
Here is some pic...Of course, as im a beginner im waiting for remarks.
Thanks to Helmi the Pinguin and smoking meat forums letting us sharin our passion.