Didn't make the 4th so I smoked a brisket today.
Picked up a nice little 10 pounder , Got it rubbed down and on the smoker about 6:30.
Used my standard rub, Salt and Pepper, Cooked at 225 º Low and Slow Took right at 11 hours.
Used Pecan and some lump Nice mild flavor, Juicy and tender with a nice bark.
Rubbed down and ready to go
A few pics after a couple of hours
Got the beans on
At about 5 hours
Pulled after 6.5 hours to wrap
Sorry no pics of it wrapped I used butcher paper (Actually used Parchment Paper)
Here it is after 11 hours and a 30 min rest
My Plate with a little German Potato Salad
A few slices for tomorrow and a chunk to Vacuum seal and into the freezer
Thanks for Looking
Edited by gary s - 7/10/15 at 4:42am