This Friday I picked up a 15.7lb prime brisket from Costco. I was trying to teach my 14year old daughter how to prep and smoke a brisket and she went a bit to far on trimming off the fat cap for my liking but in the end it worked out. We just did a simple salt and pepper rub with a slight bit of garlic powder, injected with beef broth.
We placed it in the RecTec at 10pn Friday night.
once it hit 165 at 7am it was wrapped in butcher paper.
Finished off at 195 (according to my thermometer) seemed a bit to overdone for 195. Put it to rest in the cooler for 2 hours. Overall it was about a 15 hour smoke with no stall.
Put the point back in for another hour for burnt ends.
And leftovers went in the chili Sunday:)
All tired out...It was a long day of making sure nothing fell from the smoker.
We placed it in the RecTec at 10pn Friday night.
once it hit 165 at 7am it was wrapped in butcher paper.
Finished off at 195 (according to my thermometer) seemed a bit to overdone for 195. Put it to rest in the cooler for 2 hours. Overall it was about a 15 hour smoke with no stall.
Put the point back in for another hour for burnt ends.
And leftovers went in the chili Sunday:)
All tired out...It was a long day of making sure nothing fell from the smoker.
