2nd Brisket

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glenn t

Fire Starter
Original poster
Feb 27, 2010
46
10
Roswell, NM
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

002jpw.jpg

By null, shot with FinePix S5700 S700 at 2010-03-13
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By null, shot with FinePix S5700 S700 at 2010-03-13

Tender and juicy. First try with pecan wood. Will use pecan again!
 
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