I had a 2 lb piece of brisket we got on super clearance and decided to give it a go for dinner tonight. It wasn't the only item on the menu.
Rubbed a mix of pepper, salt, garlic powder, and paprika.
I had the WSM up to temp and used some hickory chunks. Checking in at 138 IT.
Took about 5 hours to hit 195 and I checked with a toothpick. I did wrap it in foil when it hit 171 to keep the pace for dinner. Sliced it up for dinner.
This was one of my most prominent smoke rings and the flavor was good, but the meat was on the dry side. I'm thinking of using a small tray to set the brisket on and to keep the drippings in direct contact with the meat in the future. If anyone has any suggestions, I'm open to ideas.
Rubbed a mix of pepper, salt, garlic powder, and paprika.
I had the WSM up to temp and used some hickory chunks. Checking in at 138 IT.
Took about 5 hours to hit 195 and I checked with a toothpick. I did wrap it in foil when it hit 171 to keep the pace for dinner. Sliced it up for dinner.
This was one of my most prominent smoke rings and the flavor was good, but the meat was on the dry side. I'm thinking of using a small tray to set the brisket on and to keep the drippings in direct contact with the meat in the future. If anyone has any suggestions, I'm open to ideas.
