I'm relatively new to the smoking world and today I decided to tackle my first brisket. Nothing huge. I had a 6 pound flat.
I put it on my Napoleon Apollo smoker (very similar to a WSM) at 9am. It was a very hot day today so I used the water pan in order to avoid any issues with temp spikes.
It got up to about 170 when it stalled for a couple of hours. I wrapped it in foil and got it up to approx 200 degrees when I pulled it. I then let it rest for close to an hour.
When I unwrapped it, this is what I had.
I sliced it and it looked pretty good. Tasted good too.
For my virgin run, I thought it went well. The only complaint I had was the rub recipe I used was way too salty. But that's an easy fix.
Any thoughts?
I put it on my Napoleon Apollo smoker (very similar to a WSM) at 9am. It was a very hot day today so I used the water pan in order to avoid any issues with temp spikes.
It got up to about 170 when it stalled for a couple of hours. I wrapped it in foil and got it up to approx 200 degrees when I pulled it. I then let it rest for close to an hour.
When I unwrapped it, this is what I had.
I sliced it and it looked pretty good. Tasted good too.
For my virgin run, I thought it went well. The only complaint I had was the rub recipe I used was way too salty. But that's an easy fix.
Any thoughts?
