So after watching everybody else do briskets I got jelous and had to do one as well (or whatever other excuse I can find to fire up the smoker). Wen't to my local Cash & Carry and picked up a 14.26 lb. full packer and a 40 lb. bag of Lazzari lump (lump was $13.95
for 40 lbs.!).
To start I decided to keep the rub simple 1 part salt, 1 part fresh ground pepper, 1 part ganulated garlic, 1 part paprika, and a teaspoon of cayenne powder for kick.
Here is the brisket right out of the bag.... ain't she a beuty!
...... got it all trimmed up and seperated the point from the flat - I forsee some burnt ends in my near future!
Gave it a slather of yellow mustard to glue the rub on and dusted it with a generous amount of rub.
OK.... some of you may remember a thread that NW Dave posted about Lazzari that you buy in those 40 lb. bags. Well here is an idea of what you get. All of the stuff in my charcoal ring is after I broke it into "smaller" chunks using a hammer - one piece was about a foot and a half long and about 7 inches around. Also note the fire screen ontop of my chimney - that is a must have with Lazzari because it is like the 4th of July when it gets going.
.... OK, back to the meat! put the brisket on the bottom rack of the WSM and borrowed a trick from Al and piled all the trimmed fat on the top rack.
Well it was about 12:30 AM when I got it all set and running steady at 220°, so time for a little shut eye.....
..... several hours later thanks to the magic of the internet! Ready to foil at 165° internal temp., and the fat chunks on top get tossed except for the two that got chopped up and tossed into the dogs food.
.... fast forward again, poit came out at 190° to get chopped up and turned into burnt ends. Flat was at 185° so left it foiled for now.
... tossed them with some Sweet Baby Rays, and back onto the smoker for a couple of hours..... mmmmmmm!!!
Currently back to waiting. While I was posting this the flat got to 190°, I pulled it out of the foil and put it back on the grates. I will let it ride till it gets to 205° and that will also firm up the bark nicely. I will post some more pics after things finish up!
To start I decided to keep the rub simple 1 part salt, 1 part fresh ground pepper, 1 part ganulated garlic, 1 part paprika, and a teaspoon of cayenne powder for kick.
Here is the brisket right out of the bag.... ain't she a beuty!
...... got it all trimmed up and seperated the point from the flat - I forsee some burnt ends in my near future!
Gave it a slather of yellow mustard to glue the rub on and dusted it with a generous amount of rub.
OK.... some of you may remember a thread that NW Dave posted about Lazzari that you buy in those 40 lb. bags. Well here is an idea of what you get. All of the stuff in my charcoal ring is after I broke it into "smaller" chunks using a hammer - one piece was about a foot and a half long and about 7 inches around. Also note the fire screen ontop of my chimney - that is a must have with Lazzari because it is like the 4th of July when it gets going.
.... OK, back to the meat! put the brisket on the bottom rack of the WSM and borrowed a trick from Al and piled all the trimmed fat on the top rack.
Well it was about 12:30 AM when I got it all set and running steady at 220°, so time for a little shut eye.....
..... several hours later thanks to the magic of the internet! Ready to foil at 165° internal temp., and the fat chunks on top get tossed except for the two that got chopped up and tossed into the dogs food.
.... fast forward again, poit came out at 190° to get chopped up and turned into burnt ends. Flat was at 185° so left it foiled for now.
... tossed them with some Sweet Baby Rays, and back onto the smoker for a couple of hours..... mmmmmmm!!!
Currently back to waiting. While I was posting this the flat got to 190°, I pulled it out of the foil and put it back on the grates. I will let it ride till it gets to 205° and that will also firm up the bark nicely. I will post some more pics after things finish up!
