After cruising around these forums yesterday morning I decided to go pick up my first brisket - a small 5 pounder.
Gave it a rub down with SPOG, cumin, chili powder and sugar and tossed it into the BC at 10am. Got 5 pans of cherry smoke on it and got the IT up to 150 in the BC after 4 hours and transferred it to the oven for 4 more hours, 225 first 2 hours, 235 3rd hour, 250ish 4th hour (until the poke test passed). Final IT was 201 degrees.
Toothpick went in like butter is most spots, so I felt that was sufficient. (a few spots around the edge had a litttle resistance, but I chose to yank it anyways. This is a learning experience after all
)
She's laying to rest now, double wrapped in foil. I'm dying to tear into it.
Got some beans in the Big Chief as well. Using this recipe (+ 2 fingers of JD) from bradley: http://www.north-america.bradleysmoker.com/recipe/smoked-boston-beans/
Q-View!
Gave it a rub down with SPOG, cumin, chili powder and sugar and tossed it into the BC at 10am. Got 5 pans of cherry smoke on it and got the IT up to 150 in the BC after 4 hours and transferred it to the oven for 4 more hours, 225 first 2 hours, 235 3rd hour, 250ish 4th hour (until the poke test passed). Final IT was 201 degrees.
Toothpick went in like butter is most spots, so I felt that was sufficient. (a few spots around the edge had a litttle resistance, but I chose to yank it anyways. This is a learning experience after all
She's laying to rest now, double wrapped in foil. I'm dying to tear into it.
Got some beans in the Big Chief as well. Using this recipe (+ 2 fingers of JD) from bradley: http://www.north-america.bradleysmoker.com/recipe/smoked-boston-beans/
Q-View!