Spring Brisket

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dukeburger

Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
1,919
704
Sylvan Lake, Alberta
Picked up a 13lb packer on sale for $3.99lb CAD today as per my previous post

I haven't decided yet on whether I'll start this tonight before bed or early tomorrow morning. I've had a hard time getting to sleep lately so I might just stay up til 4am and put it on then, we'll see how that plays out. I'm on my own tomorrow night so I don't care if it's done after "dinner time".

Either way, I've prepped it now. Washed off, pat dried and trimmed up. I did very little trimming on this one and I'm leaving the point and flat intact. 

Splashed her with some Lea & Perrins and rubbed with:

2 TBS CBP

1 1/2 TBS coarse sea salt

2 tsp dried minced onion

1 tsp garlic powder

OH! Before anyone asks; there will be burnt ends!





 
Last edited:
Watching Duke.

I have a briskey in the freezer I need to cook up.
 
Where are my damned burnt ends?!?
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You're telling me. Every time I reach in the fridge for a beer that baby is staring at me. At this rate it'll be talking to me by midnight 
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3:55am Mountain Time









I had some leftover brisket fat from another smoke that I ran through my grinder and used to add to burger or sausage. Decided to throw some of that on top since I smoke fat down.



Guilting and goading really does work. :banana_smiley:

Like the breakfast beer on the railing also. Thumbs Up
 
Yikes! Woke up and pit temp was at 147F. IT at 145F. Must've hit the snooze button on the Maverick.

Got a few hours of sleep anyways...temp climbing back up now. I'll let her run around 275F for a while to catch up.
 
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