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Can't help myself - Briskets in the smoker!

post #1 of 8
Thread Starter 

Picked up a couple of brisket flats - first time doing briskets using the pellet grill...trimmed thick areas of fat cap to even out, prepared with Salt Lick's Dry Rub and into the smoker, supplementing with the Smoke Daddy cold smoker adding a little mesquite and apple to the mix.  

 

Also making homemade tomato sauce that will go into the smoker for a couple of hours to season.

 

post #2 of 8
Thread Starter 

3 hours into the smoke.  Added tomato sauce added about 1/2 hour ago

post #3 of 8
Thread Starter 

Pulled the briskets when they reached 203 IT.  Let rest for about 1 hour before plating.  Tomorrow will serve up the smoke tomato sauce with some of the left over brisket and pasta.  

 

 

 

 

Tomorrow will serve up the smoke tomato sauce with some of the left over brisket and pasta.  

 

post #4 of 8
Great looking meal!
points.gif
post #5 of 8

Your briskets look real good!  How is it with pasta?

post #6 of 8
Thread Starter 

that's tonight's meal - will let you know

post #7 of 8
Thread Starter 

Had the smoked tomato sauce with the left over brisket tonight.  Sauce had an awesome earthiness.  Add the brisket and a little bacon over pasta....yum!   Definitely will do again.

post #8 of 8

Nice smoke!  I like the smoked tomato sauce idea with the left over brisket.  I often do tomato sauce with left over pot roast.  I bet the smoke takes it over the top!

 

Mike

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