I picked up a couple brisket flats for the 4th.
I used Salt & Pepper for rub and got them on my smoker at 5:00am Sunday using Cherry splits for wood.
The first brisket I wrapped in butchers paper about 160. I didn't want much bark on this brisket. I ended up pulling it around noon @ 200
Brisket #1
Brisket # 2 the slightly smaller brisket decided to be difficult. It got up to 202 but still wasn't tender then the temp kind of creeped back to 198. I ended up pulling it @ 205 at 1:00 pm
I then put them both in a cooler wrapped with towels for 2-3 hour rest.
Brisket #2
Ealier last week I done a 1/2 pan of thighs hot and fast, "325 " they turned out good.
Hope everyone has a great holiday!!
I used Salt & Pepper for rub and got them on my smoker at 5:00am Sunday using Cherry splits for wood.
The first brisket I wrapped in butchers paper about 160. I didn't want much bark on this brisket. I ended up pulling it around noon @ 200
Brisket #1
Brisket # 2 the slightly smaller brisket decided to be difficult. It got up to 202 but still wasn't tender then the temp kind of creeped back to 198. I ended up pulling it @ 205 at 1:00 pm
I then put them both in a cooler wrapped with towels for 2-3 hour rest.
Brisket #2
Ealier last week I done a 1/2 pan of thighs hot and fast, "325 " they turned out good.
Hope everyone has a great holiday!!