- Jul 2, 2008
- 56
- 10
Well, brisket and me... we haven't always gotten along. I don't know if it's just the wrong seasonings, wrong cooking method, or just wrong me. Anyway, I was inspired the other day to fire up the smoker this morning and give it another shot.
Since everyone's weekend was booked, I figured this would be a perfect time to experiment and try to replicate some of the other cooking methods that I've read about on here. I figure if it all goes bad, I'm the only one who's put out.
So I headed down to the local grocers and found a small brisket point to throw in the smoker.
Rubbed it down good last night:
Rub
Several hours later, the brisket hit 170 so I tossed it on some foil, threw in some Lynchberg mop, then put it back in the smoker until 190.
Going into the foil:
It's sitting in the cooler wrapped up in some towels right now. I'll snap a Qview when I pull it out for dinner.
Here's to hoping for a positive outcome!
Since everyone's weekend was booked, I figured this would be a perfect time to experiment and try to replicate some of the other cooking methods that I've read about on here. I figure if it all goes bad, I'm the only one who's put out.
So I headed down to the local grocers and found a small brisket point to throw in the smoker.
Rubbed it down good last night:
Rub
- paprika
- season salt
- garlic powder
- onion powder
- ground jalapeno powder
- black pepper
Several hours later, the brisket hit 170 so I tossed it on some foil, threw in some Lynchberg mop, then put it back in the smoker until 190.
Going into the foil:
It's sitting in the cooler wrapped up in some towels right now. I'll snap a Qview when I pull it out for dinner.
Here's to hoping for a positive outcome!
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