Found this beauty today - 17.5 lbs at of the cryovac and trimmed to 16.4 lbs. Really nice grain - certified angus from local wholesaler - $3.31 per lb. Mixed up 1/2 cup coarse sea salt (prefer it to kosher), 1/2 cup coarse fresh ground pepper, and 2 tbls smoked spanish paprika. Rubbed the steer with olive oil and dijon then applied the rub.. sittting for 8 hours before it goes on the smoker, prepped with mesquite pellets.. will update Saturday. Should be fantastic!
16.4 lb brisket - prep is done
- Thread starter smokedlover
- Start date
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SmokinLogs
Smoking Fanatic
Just dropped smoker to 225.. this MAK 2 Star is so efficient, I'm already at 162 after 5 hours... smelling incredible.
Was moving too fast thru the range and I want at least 10 hours on smoke. I've noticed this with single cuts on the MAK. I usu. do 225 but was a little concerned because this thing was so huge and I didn't want to get behind on it. Just over 7 hours and now at 176. Using 60% mesquite, 20% hickory, 20% alder which is the base on my pellets.
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