Sorry, meant to finish typing the backstory to accompany my QView. It's my first attempt at smoking a Brisket. I picked up a barrel smoker made by All Attachments (anyone heard of them before?) off of Craigslist for $20. It's made of iron with iron grates. I'll post pics later. Paid $20 for the smoker, no rust just some spiders. I on a restaurant in Baltimore and wanted to add some smoked meats and charcuterie to my menu.
It's a 25lb brisket smoked with Hickory and Mesquite for about 12 hours @ 200. The iron did an amazing job of keeping the temp steady! I rubbed her down with mustard followed by a spice blend of cumin, cayenne, salt, pepper, and a touch of Old Bay and finely ground dark roast coffee. After resting in my walk in overnight I put her on @ 0500. Pulled her just shy of 1700 and wrapped her in foil, some kitchen towels and let her rest in our proofer box for another hour and a half.
Running her with some classic potato salad and a Cajun Cole Slaw with some Peach BBQ on the side for a little sweetness (Peaches are in season in MD so I picked up a case).
Very satisfied with the results, tender, juicy with a substantial smoke flavor but not overwhelming.
