Hello all,
I'm smoking my first brisket this weekend. I have been smoking meats for about 4 years now, and have never attempted it, and today is the day. I have been researching and reading on this site for a few weeks now and have decided upon my recipe/method of choice. Since it's my first one, I went to the local butcher I use and got a nice looking 8lb flat that's been trimmed for me already and really looks good. I read that it's best to pick one that's really pliable in the packaging, and this one fits the bill. I'm also using just a simple 60/40 salt and pepper rub with a small amount of cayenne mixed in to add a little heat. I really want the beef flavor to shine, so I decided against using a commercial brisket rub. I'm sure they're good, but from my research, I think a basic salt and pepper rub is the way to go.
Here it is straight out of the packaging and after a quick rinse and pat dry:
Applying simple Texas style salt & pepper rub:
Into the 270 Sumo at 225 degrees. Using a mixture of hickory and cherry chunks today:
After the first 2 hours, I'm spritzing with apple juice about every half hour until it hits 165 IT:
IT of 165 degrees. Time to wrap up tight in heavy duty foil with a little more beef broth for moisture:
IT of 200 degrees. Pulling off and placing in a cooler for a few hours:
Sliced and ready to eat:
I'm smoking my first brisket this weekend. I have been smoking meats for about 4 years now, and have never attempted it, and today is the day. I have been researching and reading on this site for a few weeks now and have decided upon my recipe/method of choice. Since it's my first one, I went to the local butcher I use and got a nice looking 8lb flat that's been trimmed for me already and really looks good. I read that it's best to pick one that's really pliable in the packaging, and this one fits the bill. I'm also using just a simple 60/40 salt and pepper rub with a small amount of cayenne mixed in to add a little heat. I really want the beef flavor to shine, so I decided against using a commercial brisket rub. I'm sure they're good, but from my research, I think a basic salt and pepper rub is the way to go.
Here it is straight out of the packaging and after a quick rinse and pat dry:
Applying simple Texas style salt & pepper rub:
Into the 270 Sumo at 225 degrees. Using a mixture of hickory and cherry chunks today:
After the first 2 hours, I'm spritzing with apple juice about every half hour until it hits 165 IT:
IT of 165 degrees. Time to wrap up tight in heavy duty foil with a little more beef broth for moisture:
IT of 200 degrees. Pulling off and placing in a cooler for a few hours:
Sliced and ready to eat: