- Apr 9, 2008
- 122
- 10
OK, after reading, reading and reading some more, I have decided to give my first run at a brisket. I've successfully smoked some butts, fatties, abt's, ribs and yard birds so the time has come to graduate...
My first attempt is a 5.5# and I'm figuring on starting tues at 6AM for a 6PM mealtime....I'm guessing this should give me plenty of time and allow ~2 hrs in a cooler.
Plan:
8-9 Hrs at 225-230
Jeffs Rubb (Unless someone else suggests somethin better)
2 hr Cooler
Hickory and some Cherry
I will provide ongoing Q-View but here is the raw meat. I can easily see the grain but toothpicks will be used.
Any and all input from you masters is welcome! Even B4 I start!
Fat Cap side:
Nice grain:
My first attempt is a 5.5# and I'm figuring on starting tues at 6AM for a 6PM mealtime....I'm guessing this should give me plenty of time and allow ~2 hrs in a cooler.
Plan:
8-9 Hrs at 225-230
Jeffs Rubb (Unless someone else suggests somethin better)
2 hr Cooler
Hickory and some Cherry
I will provide ongoing Q-View but here is the raw meat. I can easily see the grain but toothpicks will be used.
Any and all input from you masters is welcome! Even B4 I start!
Fat Cap side:
Nice grain: