Well today is as good as any to roll some smoke.....
Figured I need to do something with the last 2 of the Kroger sale price briskets I bought a little while back. Best by date is next week, so no issues. Sliced one up into strips to fit my big grinder and vac packed for sausage latter, along with the trim from this brisket.
Brisket was rubbed with your basic 16 mesh black pepper, Diamond Crystal Kosher salt and granular garlic mixed in a 50/25/25 ratio. Let it sit overnight in the fridge for the salt to penetrate just a little and topping with some Fiesta All Purpose season-all on the fat cap just before tossing it in the smoker. Should give it a little something extra but still a basic smoke. This one is a big boy and barely fit on the Humphrey's pan insert!
Started the Pint with a couple of tumbleweeds and loaded up the snake maze with Kingsford brickettes that I found in the garage (probably bought 10 years ago, I found a whole shelf full of bags!). When the smoker was up to around 215* I put the brisket in to start. I have it on a Humphrey's "Lift Kit" and the whole thing sits inside a large disposable pan to catch the rendered fat - can use to baste if I want and keeps the smoker nice and clean with zero chance of a grease fire. Using hickory chunks for smoke wood, and also some apple chips I found left over from eons ago. Point towards the back and flat towards the door (slightly cooler). This is an insulated reverse flow vertical smoker.
And we begin...... In the smoke for about 7 hours and then I'll check temps and start spritzing with water to add a little more bark development.
Oh I almost forgot, letting the BBQ Guru DigiQ-II handle the fire control. Set to 250* (put in brisket at 215* to start with a little heavier smoke before it settles into digital control at 250*). Time for a nap until the next installment...
Figured I need to do something with the last 2 of the Kroger sale price briskets I bought a little while back. Best by date is next week, so no issues. Sliced one up into strips to fit my big grinder and vac packed for sausage latter, along with the trim from this brisket.
Brisket was rubbed with your basic 16 mesh black pepper, Diamond Crystal Kosher salt and granular garlic mixed in a 50/25/25 ratio. Let it sit overnight in the fridge for the salt to penetrate just a little and topping with some Fiesta All Purpose season-all on the fat cap just before tossing it in the smoker. Should give it a little something extra but still a basic smoke. This one is a big boy and barely fit on the Humphrey's pan insert!
Started the Pint with a couple of tumbleweeds and loaded up the snake maze with Kingsford brickettes that I found in the garage (probably bought 10 years ago, I found a whole shelf full of bags!). When the smoker was up to around 215* I put the brisket in to start. I have it on a Humphrey's "Lift Kit" and the whole thing sits inside a large disposable pan to catch the rendered fat - can use to baste if I want and keeps the smoker nice and clean with zero chance of a grease fire. Using hickory chunks for smoke wood, and also some apple chips I found left over from eons ago. Point towards the back and flat towards the door (slightly cooler). This is an insulated reverse flow vertical smoker.
And we begin...... In the smoke for about 7 hours and then I'll check temps and start spritzing with water to add a little more bark development.
Oh I almost forgot, letting the BBQ Guru DigiQ-II handle the fire control. Set to 250* (put in brisket at 215* to start with a little heavier smoke before it settles into digital control at 250*). Time for a nap until the next installment...
