Had a few people come over for dinner last Friday. So picked up a 12 lb packer. I had never done Burnt Ends before, and wanted to try them. I will be making those again.
Started the brisket Thursday night about 7pm. Rain started in about 11pm, I fought the good fight till 2 am and internal temp of 130. I couldn't keep the temps up in the chamber, so had to bring the brisket in. I put it in the roaster oven for the rest of the cook. Cooked it till 4pm friday afternoon. Total cook time 21 hours. Wrapped in foil for 1 hour, then cut off the point, cubed and tossed those back on the grill (i didn't have enough time to smoke futher) with some rub, and a little bit of sause.
Folks seemed to like everything, I know I did, ate plenty while I was carving it up, and then more with dinner.
12lb packer
All Rubbed up. Rubbed with modified Jeff's rub.
Nice smoke ring for only hitting the smoke for 7 hours
Burnt Ends. Got some of the flat mixed in with these, 1st time and all. I will be making these again for sure, were a big hit.
Thanks for looking
Started the brisket Thursday night about 7pm. Rain started in about 11pm, I fought the good fight till 2 am and internal temp of 130. I couldn't keep the temps up in the chamber, so had to bring the brisket in. I put it in the roaster oven for the rest of the cook. Cooked it till 4pm friday afternoon. Total cook time 21 hours. Wrapped in foil for 1 hour, then cut off the point, cubed and tossed those back on the grill (i didn't have enough time to smoke futher) with some rub, and a little bit of sause.
Folks seemed to like everything, I know I did, ate plenty while I was carving it up, and then more with dinner.
12lb packer
All Rubbed up. Rubbed with modified Jeff's rub.
Nice smoke ring for only hitting the smoke for 7 hours
Burnt Ends. Got some of the flat mixed in with these, 1st time and all. I will be making these again for sure, were a big hit.
Thanks for looking
