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Brisket Cutting/Cooking Time Question?????
- Thread starter mattlbs
- Start date
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Yep, wrap in a few layers of foil, then the towels & cooler..... That will stay warm for ya for a good while...... I wrapped a Boston butt earlier this week real heavy in foil, then the towels & cooler... Packing a couple extra towels in the bottom of the cooler & on top...... Butt rested for 4 hrs and was still real hot for the pull..... Good luck & I will be lookin for your thread !
Everyone helps, everyone learns...... believe me, I am corrected more than accepted. LOL
Have ya decided what time your gonna toss er on ?
Thanks for jumping in here on this thread Foam, it's appreciated ! Matt for future, Mr. Foamheart is a wealth of knowledge & is a super great guy on here !
Good plan, that's a great lookin packer ya have there ! Ya sending out care packages ? If so, throw me on the list ! :biggrin: LOL
mattlbs
Newbie
- Apr 16, 2014
- 24
- 12
Ready for an injection I learned here on SMF.
2 Cups beef broth
1/4 cup worcestershire
1tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
Wrapped in plastic, nice and tight, and put to bed in the fridge overnight. This afternoon I will remove from the wrap and season with my rub and onto the smoker. "Q" views will continue throughout the process. It helps me feel like you are all in this with me!!!
badmoont2
Meat Mopper
Nice knife work, you're off to a great start.
mattlbs
Newbie
- Apr 16, 2014
- 24
- 12
Took them out of the fridge and applied a first coating of rub mixture I have come up with and keep in an old spice bottle. I call it GA Red Clay (because of the color and because I'm from the great state of Georgia). It is equal parts SPOG, and 1/2 amounts of sweet paprika (which gives the color) and cumin.
Lookin good Matt, I'll be watchin ! Thumbs Up
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