I did my first brisket in a long time. Years ago I tried brisket twice. First one was "okay", second was a crash and burn. I had no idea what I was doing and it showed. I stayed away from them ever since.
But, thanks in large part to the knowledge I got from this site, I climbed back on that horse, er, cow, if you will.
Started with a 7.4 lb brisket flat from my local meat market. Rubbed it the night before with Pawnee County Rust. It's a good basic rub with no sugar, msg or preservatives.
Into the smoker at 275°. We had an ice storm yesterday and it was still cold and wet this morning (a smoker's worst enemies), so the fight was on. After it reached an IT of 110°, I started spritzing it with brown ale to keep it moist.
About 5 hours in, it got through the stall with a IT of 170°, so I wrapped it in foil and finished it in the oven to save wood. Pulled it at 195° and put it in the cooler to rest until dinner time. A little over 7 hours total cook time and about 3 hours rest.
It came out great. (Actually much juicier than it looks in the pic). I'll definitely be doing brisket more regular now.
But, thanks in large part to the knowledge I got from this site, I climbed back on that horse, er, cow, if you will.
Started with a 7.4 lb brisket flat from my local meat market. Rubbed it the night before with Pawnee County Rust. It's a good basic rub with no sugar, msg or preservatives.
