- Jun 6, 2016
- 11
- 18
Some friends asked me to smoke a brisket for their anniversary party so I'm smoking this one so I have one more under my belt before then.
16lb whole packer brisket. Trimmed the fat down to a bit less than a 1/4". Pre salted with Kosher salt yesterday. Rubbed with Big Bad Beef rub and put it in the smoker at 5:30.
Here's how I lit my charcoal...
Big ol' pile of coal!
Lit a little pile of coal.
Added the little pile to the big pile!
Here's a shot of the Brisket when I put her in. At that time the smoker was at 219F and the brisket was at 50F.
Two and a half hours in and the smoker is at 240F and the meat is at 99F.
16lb whole packer brisket. Trimmed the fat down to a bit less than a 1/4". Pre salted with Kosher salt yesterday. Rubbed with Big Bad Beef rub and put it in the smoker at 5:30.
Here's how I lit my charcoal...
Big ol' pile of coal!
Lit a little pile of coal.
Added the little pile to the big pile!
Here's a shot of the Brisket when I put her in. At that time the smoker was at 219F and the brisket was at 50F.
Two and a half hours in and the smoker is at 240F and the meat is at 99F.
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