- Jul 12, 2016
- 283
- 177
This was my second packer attempted. I was a little bummed as it was over and my slices didn't hold together as well as I wanted. Goes to show you that temp temp is not the way to determine when a brisket is done. Overall I was pleased. The burnt ends were money.
15lb. prime packer from Costco. I am still working on my trimming skills. Rubbed with my beef rub. Nothing fancy but I do like a little raw sugar in my beef rub. I have never been a fan of just salt and pepper. I injected the night before with beef broth and a little worsch. rubbed Saturday morning, wrapped, and fridge.
I had to take over the patio of my town home. We never utilized it anyway. It is now my "smoking deck". Oak and Hickory at 235. Started at 10:30 pm. Saturday night.
Woke up at 8 a.m. to see the digiq rocking 235. I let it ride. No wrapping for this one. I threw some of the trimmings on just because.
Here she is ready for double foil, towel and cooler for 2 hours. It was done around 2:30 p.m Sunday. Temp maxed out around 195 but toothpick told me it was done.
This is the best bark I've had on any cut of meat so far. I should have trimmed a little more fat before hand but live and learn. More pics below.
15lb. prime packer from Costco. I am still working on my trimming skills. Rubbed with my beef rub. Nothing fancy but I do like a little raw sugar in my beef rub. I have never been a fan of just salt and pepper. I injected the night before with beef broth and a little worsch. rubbed Saturday morning, wrapped, and fridge.
I had to take over the patio of my town home. We never utilized it anyway. It is now my "smoking deck". Oak and Hickory at 235. Started at 10:30 pm. Saturday night.
Woke up at 8 a.m. to see the digiq rocking 235. I let it ride. No wrapping for this one. I threw some of the trimmings on just because.
Here she is ready for double foil, towel and cooler for 2 hours. It was done around 2:30 p.m Sunday. Temp maxed out around 195 but toothpick told me it was done.
This is the best bark I've had on any cut of meat so far. I should have trimmed a little more fat before hand but live and learn. More pics below.
