My first packer brisket in the smoker. I did a 2.5 lb flat from the grocery store but it was not the greatest. This brisket I bought at a local meat shop. I will only be doing packers from now on.
Scoured the forums for some pointers and tips. Made my own rub. Did even parts of SPOG and then added a pinch of paprika and cayenne pepper and ground up some turbinado sugar and mixed in as well. Put rub on about 72 hours before smoking and air sealed it and refrigerated at 33 degrees.
Day of smoke I injected about 8 oz of a low sodium organic beef broth. Decided to smoke at 212 degrees until tender. After it got through the stall (which lasted nearly 6 hours) I ended up putting the brisket in the drip pan and covering with foil to finish it off. I was getting worried about it drying out. Was finally tender at 199 degrees. Pulled it from the smoker and double wrapped in foil with about 1/2 cup of the drippings and put it in a cooler for 2 hours. Pulled it from cooler and let it sit for 15 minutes before slicing. It was very tender and not dry at all. Has a great and simple taste. Probably needed more smoke as i was struggling to keep my AMNPS going. I placed it directly above the water pan and I am assuming this was my issue.
Scoured the forums for some pointers and tips. Made my own rub. Did even parts of SPOG and then added a pinch of paprika and cayenne pepper and ground up some turbinado sugar and mixed in as well. Put rub on about 72 hours before smoking and air sealed it and refrigerated at 33 degrees.
Day of smoke I injected about 8 oz of a low sodium organic beef broth. Decided to smoke at 212 degrees until tender. After it got through the stall (which lasted nearly 6 hours) I ended up putting the brisket in the drip pan and covering with foil to finish it off. I was getting worried about it drying out. Was finally tender at 199 degrees. Pulled it from the smoker and double wrapped in foil with about 1/2 cup of the drippings and put it in a cooler for 2 hours. Pulled it from cooler and let it sit for 15 minutes before slicing. It was very tender and not dry at all. Has a great and simple taste. Probably needed more smoke as i was struggling to keep my AMNPS going. I placed it directly above the water pan and I am assuming this was my issue.
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