Went to the butcher and they were sold out of Pork Shoulder, I was not leaving without something in hand for my smoker (had the itch to fire it up), decided there was no better time than right now to jump in heads first and tackle my first Brisket..
Rubbed w/Lamberts Sweet Rub O Mine & Smoked for 4.5 hours over Jack Daniels Barrel Wood Chips @ 250 till it hit a 160 degrees, pulled & double wrapped in foil, back on the smoker for 7 more hours till it hit 201 degrees.
Pulled and wrapped in towels & into the cooler for 5 hours, when I pulled it for slicing it was still nice and warm, almost still hot to the hand, felt tender and lots of juice, my first brisket had perfect moisture and was an easy pull apart tender.
Not a bad smoke ring either, my bark suffered a little bit from the wrap (I think), but I will take it!
This 14 pounder turned out amazing & won't be my last!
Cheers,
Rubbed w/Lamberts Sweet Rub O Mine & Smoked for 4.5 hours over Jack Daniels Barrel Wood Chips @ 250 till it hit a 160 degrees, pulled & double wrapped in foil, back on the smoker for 7 more hours till it hit 201 degrees.
Pulled and wrapped in towels & into the cooler for 5 hours, when I pulled it for slicing it was still nice and warm, almost still hot to the hand, felt tender and lots of juice, my first brisket had perfect moisture and was an easy pull apart tender.
Not a bad smoke ring either, my bark suffered a little bit from the wrap (I think), but I will take it!
This 14 pounder turned out amazing & won't be my last!
Cheers,
