My first brisket came out a little dry so I was hesitant to try this one. A good friend gave me this market trimmed brisket for Christmas and it had been in the freezer since. I took it out to thaw, coated it with a dry rub and started it at 200 degrees at 10:00 last night. It was still partially frozen.
Got up this morning to foil wrap it and checked the temp it was already at 190 internal. So I took it off and let it rest awhile before cutting.
Pecan wood for smoke.
smokin-it.com smoker (I love not having to tend the fire!)
Nine hours in the smoker
By null, shot with FinePix S5700 S700 at 2010-03-13
By null, shot with FinePix S5700 S700 at 2010-03-13
Tender and juicy. First try with pecan wood. Will use pecan again!
Got up this morning to foil wrap it and checked the temp it was already at 190 internal. So I took it off and let it rest awhile before cutting.
Pecan wood for smoke.
smokin-it.com smoker (I love not having to tend the fire!)
Nine hours in the smoker
By null, shot with FinePix S5700 S700 at 2010-03-13
By null, shot with FinePix S5700 S700 at 2010-03-13
Tender and juicy. First try with pecan wood. Will use pecan again!