So on Friday I FINALLY found a brisket flat. Been looking for months, and Costco finally had one (4lbs) so I grabbed it. I prepped it with mustard and used Jeff's rub, and let it sit overnight. Preheated the smoker to 240 at 6am and put the brisket on at 7, dropping the temp to 230. I set up the AMNS with 2 rows each of cherry and hickory, and left row 3 empty. At 11am or so, I put in the probe and found that it was already up to 170. I took it off, and foiled it with Bears mixture of 6 ounces of apple juice, 2 ounces of bbq sauce, and an ounce of teriyaki sauce. After foiling, the temp dropped to 160 and finally got back up and hit 200 at 3pm. I took it off, let it rest foiled for a half hour, then ate it on a roll with some cheese and horseradish sauce. (A La Bear) It was fantastic. My only complaint is that the crust wasnt crusty. I think maybe next time I should remove it from the foil for the last hour or so?
Limited Q-view because my wife took the camera out and I had to use my phone.
Limited Q-view because my wife took the camera out and I had to use my phone.
