- Jun 30, 2016
- 82
- 105
Apologies for terrible pictures but I finally got a good brisket. My last 4 or 5 have just not been where I wanted them to be.
Just shy of 11 pounds before trim. Rub was basic salt and pepper with just a little onion and garlic powder. Smoked for just over 4 hours with cherry and hickory between 224-240 degrees. Wrapped in butcher paper for another 3 hours. Allowed to rest on countertop for an hour before wrapping and holding in a cooler for another 2 hours.
It was tender, great taste and relatively juicy. I rested unwrapped on the counter for about an hour until the IT was down to 165 roughly. I really am wondering if that made the difference. Previously I would just wrap with a towel and stick it in the cooler right after I removed it from the smoker. Can’t wait to do another one.
Just shy of 11 pounds before trim. Rub was basic salt and pepper with just a little onion and garlic powder. Smoked for just over 4 hours with cherry and hickory between 224-240 degrees. Wrapped in butcher paper for another 3 hours. Allowed to rest on countertop for an hour before wrapping and holding in a cooler for another 2 hours.
It was tender, great taste and relatively juicy. I rested unwrapped on the counter for about an hour until the IT was down to 165 roughly. I really am wondering if that made the difference. Previously I would just wrap with a towel and stick it in the cooler right after I removed it from the smoker. Can’t wait to do another one.