OMG.
So it wasn't absolutely perfect - but the blackened fatty stuff on the outside was INCREDIBLE.
My only complaint is that the flat ended up being a little bit dry. The idea was to smoke it a bit hotter (260-275) to help with this issue, but it still ended up taking 11.5 hours to get to 185 internal temp (12.5lb brisket). Maybe I should have gone by the thermometer that was over the brisket rather than the one below it for measuring my smoker temp (30+ degree difference). I also did not foil it at all during the smoke... I just didn't feel like it.
Anyway, it's a minor complaint... this turned out better than I'd imagined it could.
pics!
Oh - I also threw on a tray of bacon (on a rack below the brisket in the GOSM) this morning just to see what would hapen. Since the brisket fat and rub was dripping on it it had some nice spicy flavor.
Separated the point from the flat (think I might do this before cooking next time)
So it wasn't absolutely perfect - but the blackened fatty stuff on the outside was INCREDIBLE.
My only complaint is that the flat ended up being a little bit dry. The idea was to smoke it a bit hotter (260-275) to help with this issue, but it still ended up taking 11.5 hours to get to 185 internal temp (12.5lb brisket). Maybe I should have gone by the thermometer that was over the brisket rather than the one below it for measuring my smoker temp (30+ degree difference). I also did not foil it at all during the smoke... I just didn't feel like it.
Anyway, it's a minor complaint... this turned out better than I'd imagined it could.
pics!
Oh - I also threw on a tray of bacon (on a rack below the brisket in the GOSM) this morning just to see what would hapen. Since the brisket fat and rub was dripping on it it had some nice spicy flavor.
Separated the point from the flat (think I might do this before cooking next time)