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:
- season salt
- garlic powder
- onion powder
- ground jalapeno powder
- black pepper
Fired up the smoker this morning and got it up to 225. With hickory in the smoke box and the water jacket full, on went the meat.
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!