Brisket last week...

[old poi dog]

Aloha All,

I did a brisket last weekend. Sorry no q-views. I’m trying to figure out how to use flickr rather than photobucket.
Anyway the brisket was 5.5 lbs. I smoked it to 205. It took 9 hours at a steady 245 degrees. I didn’t foil it. I popped it in the refrigerator overnight and sliced it the next day. Boy the smoke flavor is spot on and I’ve been making sandwiches with the sliced brisket every day this week.

Next brisket, I will try the foiling technique.

 

[sumosmoke]

Sounds like a great meal was had, regardless of the pics. Did you rub it or leave it naked as it smoked?

Mahalo!

 

[old poi dog]

I rubbed it with a combination of paprika, kosher salt, onion flakes, garlic powder course ground pepper, and a bit of brown sugar. The pepper infused crust/bark is a winner for me...

 

[sumosmoke]

Sounds very tasty!!

 

[cajunsmoke13]

Sounds great Old Poi. Glad it turned out well.

 

[old poi dog]

Hey Cajunsmoke13,

I caught a glimpse of your new toy....Very Cool! Congratulations!!!

 

[cruizer]

Sounds great. I can't figure out photobucket either.