Smoked a Sams prime , 16.60 pounder yesterday. I prefer under 15#'s, but its all they had.
Put it on the Franklin offset at 5 am. Used a new Franklin rub, he's taken S/P and added some spice.
Ran the smoker at 250 to 275 by the analog gauge. I had to use slender 8" splits to run at that temp.
Kept it on the smoker for 10 hours, till it got into 170's IT . Then wrapped in butcher paper and into the kitchen oven at 250* .
It finished at almost exactly 12 hours, then a couple more hours on the counter resting, till the IT came down to 150* . We cut into it then, as I'm not a proponent of the super long rest. I don't see the value.
It was one of the better briskets I've done. The new rub takes flavor up another notch. Was not the samo S/P brisket.
A good coal bed alone will run the smoker in the 230'ish to 240, have to add very small splits.
This was right off the smoker, before going into the kitchen oven .
And the finished brisket
A couple of slices of fatty, with Mrs Okie's excellent charro beans.
Put it on the Franklin offset at 5 am. Used a new Franklin rub, he's taken S/P and added some spice.
Ran the smoker at 250 to 275 by the analog gauge. I had to use slender 8" splits to run at that temp.
Kept it on the smoker for 10 hours, till it got into 170's IT . Then wrapped in butcher paper and into the kitchen oven at 250* .
It finished at almost exactly 12 hours, then a couple more hours on the counter resting, till the IT came down to 150* . We cut into it then, as I'm not a proponent of the super long rest. I don't see the value.
It was one of the better briskets I've done. The new rub takes flavor up another notch. Was not the samo S/P brisket.
A good coal bed alone will run the smoker in the 230'ish to 240, have to add very small splits.
This was right off the smoker, before going into the kitchen oven .
And the finished brisket
A couple of slices of fatty, with Mrs Okie's excellent charro beans.
