So being I had to work Saturday and I already did a pork butt couple weeks back. I wanted to try something different with a brisket this time. So I went into Jeff's site and pulled 3 of his awesome recipes from it.
So the line up for Sunday went as planned. One brisket coated in a thin coat of molasses and the coated in the rub I like. Set in the fridge for 24hrs.
Set my smoker to 220. Got my pellet tray full of a 50-50 blend of cherry and hickory got the pellets going and put the hunk of love in the unit 45 minutes later.
Ending up smoking over 16hrs to a internal temp of 200.
To go with it I also did the next two dishes. Smoked Brussel sprouts with bacon and onion "bacon makes everything better". And smoked shrimp coated in Jeff's rub. Both of these were done with cherry/pecan blend 75/25.
The sprouts had really good flavor with a hint of almost nutty notes to it.
The shrimp came out really good. The coating matched well with them.
And now the Brisket. Made sure my water pan stayed full of water. Did not spray with anything during the smoke and never foiled the meat. I'm a bark lover.
It was set in my cooler for about 2hrs to let it rest before being carved. Dinner was good. Here was my plate
With everything being smoked. It wasn't overpowering. The shrimp and sprouts were light in good smoky flavor.
The Brussel sprouts were the first to be gone off my plate. They were that good.
And for Memorial day itself. I had brisket sammies and what was left of the other 2 dishes. Oh yes. It was a beautiful finish and a great start to the week ahead. I hope everyone here had a get Memorial day. As I'm sure everyone did.
So the line up for Sunday went as planned. One brisket coated in a thin coat of molasses and the coated in the rub I like. Set in the fridge for 24hrs.
To go with it I also did the next two dishes. Smoked Brussel sprouts with bacon and onion "bacon makes everything better". And smoked shrimp coated in Jeff's rub. Both of these were done with cherry/pecan blend 75/25.
The sprouts had really good flavor with a hint of almost nutty notes to it.
The shrimp came out really good. The coating matched well with them.
And now the Brisket. Made sure my water pan stayed full of water. Did not spray with anything during the smoke and never foiled the meat. I'm a bark lover.
The Brussel sprouts were the first to be gone off my plate. They were that good.
