Howdy Friends!
I hadn't cooked a brisket yet in my new Southern Q pit, and was hankering to do one for a while now...but we've been having a hard time of late finding any decent briskets locally that weren't priced ridiculous. Every time we've been in any meat deptartment for the last month we've looked. Anyway, Mrs. Red found a decently priced packer at Walmart's meat dept. last week - only a choice grade, but it didn't look too bad...so she bought one...and Sunday was the day! The prep began Saturday night, with a trim, rub and wrap.
A 12.5 lb. choice grade packer
Since it was a choice grade, I had to do more trimming than I normally would...quite a lot of hard fat on this one that needed to come off.
Rubbed it with a commercial beef rub I kinda like...Simply Marvelous Peppered Cow. Then wrapped up to spend Saturday night in the fridge.
Sunday morning...the Southern Q is coming up to temp...
In she goes! Smoker was running along nicely at 250*, with B&B Charcoal briqs and hickory chunks in the firebox.
I don't usually Texas Crutch, but to save some time, I did this time...about 9 hours into the cook, I foiled with some beef broth and cranked the Southern Q up to 300*.
Total cook time was about 12 hours, then an hour rest on the counter before it came out of the foil.
A few choice slices, up close and personal!
Hope you enjoyed...thanks for checking it out!
Red
I hadn't cooked a brisket yet in my new Southern Q pit, and was hankering to do one for a while now...but we've been having a hard time of late finding any decent briskets locally that weren't priced ridiculous. Every time we've been in any meat deptartment for the last month we've looked. Anyway, Mrs. Red found a decently priced packer at Walmart's meat dept. last week - only a choice grade, but it didn't look too bad...so she bought one...and Sunday was the day! The prep began Saturday night, with a trim, rub and wrap.
A 12.5 lb. choice grade packer
Since it was a choice grade, I had to do more trimming than I normally would...quite a lot of hard fat on this one that needed to come off.
Rubbed it with a commercial beef rub I kinda like...Simply Marvelous Peppered Cow. Then wrapped up to spend Saturday night in the fridge.
Sunday morning...the Southern Q is coming up to temp...
In she goes! Smoker was running along nicely at 250*, with B&B Charcoal briqs and hickory chunks in the firebox.
I don't usually Texas Crutch, but to save some time, I did this time...about 9 hours into the cook, I foiled with some beef broth and cranked the Southern Q up to 300*.
Total cook time was about 12 hours, then an hour rest on the counter before it came out of the foil.
A few choice slices, up close and personal!
Hope you enjoyed...thanks for checking it out!
Red
