EVOO and webber steak seasoning on the brisket
EVOO and montreal steak seasoning on the prime rib
brisket all seasoned
in the MES 40 temp running at 235 with a mixture of mesquite and cheery wood
pulled at 195 internal temp, wrapped in foil and off to the cooler for an hour...i also removed the point and made some burn ends
all sliced up...
one of the best briskets i've done
now for the prime rib
did this in my off set barrel smoker...had the temp running about 170-175 for a low and slow and some nice cherry smoke flavor
took it to internal temp of 135 and pulled and double wrapped in foil and off to the cooler with the brisket..total smoke time was about 4 hours.
delivered the prime rib and brisket to my friends..the brisket lasted about 12 hours before they demolished it..lol
they put the prime rib in the fridge overnight and reheated at 350 the next night for dinner and took it to internal temp of 145 before they sliced it up...nothing but rave reviews on the flavor, tenderness and how juicy it was
EVOO and montreal steak seasoning on the prime rib
brisket all seasoned
in the MES 40 temp running at 235 with a mixture of mesquite and cheery wood
pulled at 195 internal temp, wrapped in foil and off to the cooler for an hour...i also removed the point and made some burn ends
all sliced up...
now for the prime rib
did this in my off set barrel smoker...had the temp running about 170-175 for a low and slow and some nice cherry smoke flavor
took it to internal temp of 135 and pulled and double wrapped in foil and off to the cooler with the brisket..total smoke time was about 4 hours.
delivered the prime rib and brisket to my friends..the brisket lasted about 12 hours before they demolished it..lol
they put the prime rib in the fridge overnight and reheated at 350 the next night for dinner and took it to internal temp of 145 before they sliced it up...nothing but rave reviews on the flavor, tenderness and how juicy it was
