Well my smoker is finally dirty. Smoked some cheese, Turkey, Ham over the last month and today I did my first brisket. I only tried one cheese and wasn't impressed. The turkey was different and was ok. Ham was delicious and the brisket I made today was really good. Looks dry in the following pics, but it wasn't. Very good!
Directions and rub I used on the brisket. The rub had a little too much pepper, but I liked it.
Smoking a Brisket - (10 to 12lb)
1) Set smoker to 225F
Brisket (Pulled) - 70-90min per pound with target of 200F
Brisket (Sliced) - 70-90min per pound with target of 190F
2) Trim fat, but leave 1/4 layer to keep meat moist
3) Rub down and leave set out for 1-2 hrs or rub down the day before.
4) Smoke 225F with fat side up.
5) When it reaches 150F it stalls in raising temp. Wait it out or wrap with two sheets
of heavy foil with a 1/2 cup of apple juice.
6) Ideal temp is 195F. (Stick fork in brisket and if it twists easily in the meat, it’s done.)
(10-12 hours)
7) Wrap in foil and place in oven for 30 minutes.
8) Slice against grain
Rub:
1 cup brown sugar
1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tbsp black pepper
3 tbsp ground cumin
3 tbsp garlic powder
3 tbsp onion powder
1 tbsp cayenne pepper
Topping BBQ sauce:
I gave up trying to perfect mine and simply use the newer sauces from Heinz like Kansas or Memphis sauces.
