2nd Brisket

Discussion in 'Beef' started by glenn t, Mar 13, 2010.

  1. glenn t

    glenn t Fire Starter

    My first brisket came out a little dry so I was hesitant to try this one. A good friend gave me this market trimmed brisket for Christmas and it had been in the freezer since. I took it out to thaw, coated it with a dry rub and started it at 200 degrees at 10:00 last night. It was still partially frozen.
    Got up this morning to foil wrap it and checked the temp it was already at 190 internal. So I took it off and let it rest awhile before cutting.
    Pecan wood for smoke.
    smokin-it.com smoker (I love not having to tend the fire!)
    Nine hours in the smoker

    [​IMG]
    By null, shot with FinePix S5700 S700 at 2010-03-13
    [​IMG]
    By null, shot with FinePix S5700 S700 at 2010-03-13

    Tender and juicy. First try with pecan wood. Will use pecan again!
     
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks good!
     

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