Made a Brisket after coming home from an unsuccessfull hunt. Rubbed at 2 o'clock with a rub I made months ago(hope I can find the recipe, it had crushed bay leaves in it if that helps). Put it in the smoker at 5:30 spritzing with apple juice when adding fuel. Removed 8:30, temp was 125 degrees. Foiled and placed in an aluminum pan in the oven at 170 degrees till 5am then raised the temp to 200 and removed at 8:30, temp was 182. Foiled, wrapped in towel and into the cooler for 2 hours. Don't mind the Q-veiw as I haven't made the finishing sauce with the bourban yet. I ate a huge chunk already. It came out great, not too smokey which someone complained about in an earlier post. Good thing I finished it in the oven as it rained last night and I was real tired. By the way I beleive I read on here about the 170 degree oven method here only days ago. Thank you who ever posted it. I forgot to add I also made a fattie with onions,peppers and chedder. THAT was the whole reason of the smoke, the brisket was an after thought.
post #1 of 7
10/5/08 at 1:37pm