- Jan 6, 2019
- 73
- 66
I got to looking a week ago and we had nothing going on last weekend, so I pulled out a whole brisket and three roasts for smoked pulled beef. I figured just as well have the smoker full as long as I was at it. These are from our own black angus that we raised, and the beef was aged for two weeks. I seasoned the brisket with a 4-2-1-1 blend of cracked black pepper, kosher salt, garlic, and onion powder. The three roasts had a light dry brine of kosher salt and then coated in Jeff's Rib rub.
I put the brisket on at 6:00 am on Sunday, forgot my phone so I do not have that picture. I put the three roasts on at 9:30, just before leaving for church. Smoker set at 225 and running hickory. You can see the brisket is starting to get some color.
I had the brisket on about 6 hrs, IT was 165, so I foiled it with a little beef broth. The roasts hit 160 IT and put those in a foil pan with some beef broth also. I threw on a couple of spuds for later.
The roasts were finished at 203 IT, so I removed them and shredded them with a pair of bear claws. It has a nice smoke ring, moist, and ready for sandwiches. The bone is on the right, saved for my four legged supervisor.
The barbeque supervisor and official taste tester.
I cooked the brisket in foil for 2 hrs, then back on the grates. I pulled it at 203 IT, great looking bark, at the moisture is running out on the sheet and some is left in the pan that I brought it inside with from the smoker.
Money shot, brisket is cut, visual smoke ring, and the juices are accumulating on the sheet. The brisket sliced easily, and I think it was pulled early enough before it fell apart.
Thanks for stopping by and taking a look!
I put the brisket on at 6:00 am on Sunday, forgot my phone so I do not have that picture. I put the three roasts on at 9:30, just before leaving for church. Smoker set at 225 and running hickory. You can see the brisket is starting to get some color.
I had the brisket on about 6 hrs, IT was 165, so I foiled it with a little beef broth. The roasts hit 160 IT and put those in a foil pan with some beef broth also. I threw on a couple of spuds for later.
The roasts were finished at 203 IT, so I removed them and shredded them with a pair of bear claws. It has a nice smoke ring, moist, and ready for sandwiches. The bone is on the right, saved for my four legged supervisor.
The barbeque supervisor and official taste tester.
I cooked the brisket in foil for 2 hrs, then back on the grates. I pulled it at 203 IT, great looking bark, at the moisture is running out on the sheet and some is left in the pan that I brought it inside with from the smoker.
Money shot, brisket is cut, visual smoke ring, and the juices are accumulating on the sheet. The brisket sliced easily, and I think it was pulled early enough before it fell apart.
Thanks for stopping by and taking a look!
