So normally for Christmas its ham, turkey, prime rib, ect... Why not a Brisket! People line up for it in the summer, bet it will have the same reaction for Christmas dinner.
Changing things up a little, putting the rub on (around noon today - Friday), just eyeballing it SPOG equal parts with an add of paprika and dark brown sugar (1/4 parts), letting it nap in the fridge for around 16hrs, and then will try to inject with some beef broth/Worcestershire without making too much of a mess, adding a little extra rub then on the pit hopefully by 5am.
I'll collect the drippings/keep some moisture in the pit with a pan with in some onions, carrots, celery, a bay leaf, a couple sprigs of thyme, and a couple sprigs of rosemary, some beef broth and water as necessary as it reduces and concentrates throughout the cook (ajus/gravy for the final product and the potatoes).
Shooting for a cook temp around 270* hoping for around 10-12hrs for the cook/rest time. Will probably split the point off around the time it's time to rest in for burnt ends :)
Here are a few pics to get started, hopefully I can remember to take them and update as I go!
Updated***
Coffee at 415am, and on the smoker at 530am injected and a little extra dusting.
Temp dialed in at 259* and holding strong, probably try to nudge it up another 10 degrees, but it's 34* out right now so I'm making slow changes until I see what the grill feels like...
Too early for a beer? I think not, i just dont feel right BBQ'n without one... It's 4 O'clock somewhere...
Changing things up a little, putting the rub on (around noon today - Friday), just eyeballing it SPOG equal parts with an add of paprika and dark brown sugar (1/4 parts), letting it nap in the fridge for around 16hrs, and then will try to inject with some beef broth/Worcestershire without making too much of a mess, adding a little extra rub then on the pit hopefully by 5am.
I'll collect the drippings/keep some moisture in the pit with a pan with in some onions, carrots, celery, a bay leaf, a couple sprigs of thyme, and a couple sprigs of rosemary, some beef broth and water as necessary as it reduces and concentrates throughout the cook (ajus/gravy for the final product and the potatoes).
Shooting for a cook temp around 270* hoping for around 10-12hrs for the cook/rest time. Will probably split the point off around the time it's time to rest in for burnt ends :)
Here are a few pics to get started, hopefully I can remember to take them and update as I go!
Updated***
Coffee at 415am, and on the smoker at 530am injected and a little extra dusting.
Temp dialed in at 259* and holding strong, probably try to nudge it up another 10 degrees, but it's 34* out right now so I'm making slow changes until I see what the grill feels like...
Too early for a beer? I think not, i just dont feel right BBQ'n without one... It's 4 O'clock somewhere...
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