- Aug 27, 2008
- 5,170
- 409
I found a nice on while I was on a day trip last friday.
I wanted to duplicate the trimmed/seperated brisket I smoked a couple weeks ago soooooo bad, so here goes.
Rubbed with onion powder, chili powder, garlic powder, paprika, powdered black pepper, and powdered kosher salt:
They're in the Vault with the Flat on the 5th rack @ 225*, and the Point on the 4th rack @ 255*. I don't know why my rack temps are different today, but I wanted to try to get the Point done sooner for a late lunch if possible...we'll see.
I'll brase with a juice after the stall like with the last run.
Back with more as they progress through their journey!
Thanks
Eric
I wanted to duplicate the trimmed/seperated brisket I smoked a couple weeks ago soooooo bad, so here goes.
Rubbed with onion powder, chili powder, garlic powder, paprika, powdered black pepper, and powdered kosher salt:
They're in the Vault with the Flat on the 5th rack @ 225*, and the Point on the 4th rack @ 255*. I don't know why my rack temps are different today, but I wanted to try to get the Point done sooner for a late lunch if possible...we'll see.
I'll brase with a juice after the stall like with the last run.
Back with more as they progress through their journey!
Thanks
Eric