Have a fishing trip coming up and volunteered to do dinners. 4lb brisket flat and a couple pork loins. Nothing special about the loins, just store bought pre seasoned/marinaded. Seasoned the brisket with kosher salt, coarse pepper and garlic. Then seasoned with an OTC steak rub. Here’s the brisket before. Will post pics and info at pertinent times.
Brisket Flat and Pork Loins on PB820
- Thread starter mmorris_56
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Smoked the brisket for 2 hours ~250-275 degrees with competition blend pellets. Pulled the brisket off when I had the color I wanted,and it temped at 165. Wrapped the brisket and putting it back on until ~200. Also put the loins on at this time. Same temps as before. The pic doesn’t catch the color very well but it’s a beautiful mahogany.
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