Sanday Brisket with hot rub w/Qview

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africanmeat

Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
4,730
38
Cape Town South Africa
As i told you i head a big breakfast so it will keep me til my brisket will be Ready

It is Raedy now. but it started on Thursday i bought a brisket 3.5 lb

Rubed it with (i got it from amazingribs   )

oil then with

3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

I wrapped with clean wrap

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On Sunday morning unwrap it

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goes to the smoker 6 hour later before i wrap in foil

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2 hours later Ready out from the smoker and 1 hour to rest in foil

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It is hot and juicy

Thanks
 
That looks incredible. Nice Job. The bark on that looks insane.

I plan on doing my first Brisket this week.

Did you foil at 165? What temp did you pull it?
hi there i foil it on 160 and pull it off at 200 .

you will do it just be patient and don't open the smoker door too many times to peek happy smoking
 
 
Excellent looking Brisket...you must have gained two pounds today with that big breakfast then a huge brisket dinner!!! The bark on that brisket looks awesome!!
drool.gif
 
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