I decided to smoke two briskets this past weekend and thought I would take some pictures so I could get some tips from anyone that takes a look. Here are the briskets; 10.44lb and 10.88lb from Sams Club after soaking in a bath of Claudes marinade for about five hours.
Put a nice coat of mustard and rub on..
A couple of hours later after a couple of spritz of applesauce...
After reaching internal temp of 140, I pulled them off the smoker, wrapped in foil, and back on until i reached internal temp of 190 and then wrapped in towels and put them in a cooler for about five hours. This was the juciest brisket that I have ever made, with that being said I have only smoked about ten briskets or so. Thanks for taken a look and have a wonderful day!!!
Edited by SmokinBO - 5/26/10 at 10:23am