- Jun 30, 2016
- 82
- 105
After having two rather sub par briskets in a row, I finally got one where everything went well. Was able to keep the temp on the smoker nice and consistent, brisket temp came along nicely, just was a nice easy smoke. Hickory and cherry the wood of choice today.
I was a little anxious about the rub, it was a recipe I found online. I tweaked it a little but was your basic paprika, salt and pepper with garlic and onion powder as well. The flavor was spot on, really added something to the brisket.
Now personally, I think I could have pulled the brisket a tad sooner as it was just a touch dry in my opinion but the wife thought it was great. I even tried my hand at burnt ends. They were alright, I could certainly use a bit more practice in that area.
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Brisket ended up just over 9 pounds after trimming. Was surprised at how little I had to trim.
The rub was put on Friday night, and was allowed to sit in the fridge overnight. Brisket was put on at 6 AM and kept smoker temp between 245-255 most of the day.
Four hours in and looking good. Wanted to go the whole smoke without foiling but after 8 hours the IT was around 170 and with a time frame of 7 to eat, I was worried I would run out of time. Foiled it at an IT of 172.
4:45 and it was probing tender. Cut off the point and wrapped flat tightly in foil and was put in cooler to rest.
Some BBQ sauce and a little rub and the ends were thrown back on the smoker. They could have stood to be on there a bit longer, still some fat that didn't render out but still tasted great.
Cut very easily and the pull test was a success. Again in my opinion it could have been a tad juicier but overall was really tasty.
Some smoked cubed potatoes and smoked beans to complete the meal. Even better, left overs for today!
I was a little anxious about the rub, it was a recipe I found online. I tweaked it a little but was your basic paprika, salt and pepper with garlic and onion powder as well. The flavor was spot on, really added something to the brisket.
Now personally, I think I could have pulled the brisket a tad sooner as it was just a touch dry in my opinion but the wife thought it was great. I even tried my hand at burnt ends. They were alright, I could certainly use a bit more practice in that area.
,
Brisket ended up just over 9 pounds after trimming. Was surprised at how little I had to trim.
The rub was put on Friday night, and was allowed to sit in the fridge overnight. Brisket was put on at 6 AM and kept smoker temp between 245-255 most of the day.
Four hours in and looking good. Wanted to go the whole smoke without foiling but after 8 hours the IT was around 170 and with a time frame of 7 to eat, I was worried I would run out of time. Foiled it at an IT of 172.
4:45 and it was probing tender. Cut off the point and wrapped flat tightly in foil and was put in cooler to rest.
Some BBQ sauce and a little rub and the ends were thrown back on the smoker. They could have stood to be on there a bit longer, still some fat that didn't render out but still tasted great.
Cut very easily and the pull test was a success. Again in my opinion it could have been a tad juicier but overall was really tasty.
Some smoked cubed potatoes and smoked beans to complete the meal. Even better, left overs for today!
