- May 17, 2017
- 39
- 34
Hello!
So it all started right before Easter. All I had was a propane DynoGlo grill that was mostly for the basics. I said for Easter why the heck not smoke a whole brisket. Yeah i had no experience lol but I did do a lot of research.
1st I looked for a flat but couldn't find one. Only found a Corn Beef brisket that was on sale and said well heck with it and tried it out a week before. So I got a foil pan and threw wood chips in after soaking them all night. Still couldn't get the hang of the chips. But 6 hours later it came out.
A little salty but juicy. Just use BBQ sauce to counter the salt lol
So Easter comes a long and I found me a full brisket already trimmed and just add salt and pepper with a little bit of cayenne and dry mustard. This was around 10pm and I was waking up at 1am to throw it on the grill. So I let my wood chips soak... again. Lesson not learned until later. But it started getting some good Smoke going after they dried and I realize I should stop them from soaking. At about 180 I took it out and wrapped it in foil. Which was about 9 hours. 3 hours later I took it out and let it rest for another hour and then cut in!
Everyone enjoyed it. I thought it was good too. Nothing like an actual offset but good enough! I was addicted. The long cook, the beer and the reward lol
I got me an Old Oklahoma Joe and that I need to freshen up and once that's done hopefully I Smoke my next brisket. Or ribs.
So it all started right before Easter. All I had was a propane DynoGlo grill that was mostly for the basics. I said for Easter why the heck not smoke a whole brisket. Yeah i had no experience lol but I did do a lot of research.
1st I looked for a flat but couldn't find one. Only found a Corn Beef brisket that was on sale and said well heck with it and tried it out a week before. So I got a foil pan and threw wood chips in after soaking them all night. Still couldn't get the hang of the chips. But 6 hours later it came out.
A little salty but juicy. Just use BBQ sauce to counter the salt lol
So Easter comes a long and I found me a full brisket already trimmed and just add salt and pepper with a little bit of cayenne and dry mustard. This was around 10pm and I was waking up at 1am to throw it on the grill. So I let my wood chips soak... again. Lesson not learned until later. But it started getting some good Smoke going after they dried and I realize I should stop them from soaking. At about 180 I took it out and wrapped it in foil. Which was about 9 hours. 3 hours later I took it out and let it rest for another hour and then cut in!
Everyone enjoyed it. I thought it was good too. Nothing like an actual offset but good enough! I was addicted. The long cook, the beer and the reward lol
I got me an Old Oklahoma Joe and that I need to freshen up and once that's done hopefully I Smoke my next brisket. Or ribs.
