A friend of mine called me a few weeks back and asked if I could smoke a brisket for her husbands birthday party. Well I said sure so here I am smoking a brisket for her.
I picked up this nice 14 lb brisket from Cash and Carry yesterday. Trimmed it up a bit, applied my brisket rub ( Salt and Pepper)
tossed it into a hotel pan covered with foil and then into the fridge for 12 hours to rest.
I put it in the smoker at about 3:00 am at 225 deg over hickory wood.
Here it is at the 4 hour mark. Pit temp 225 deg and an internal temp of 140 deg.
I'll let it run till I hit a internal temp of 170 -175 deg, then wrap in foil to a final temp of 190-195.
I picked up this nice 14 lb brisket from Cash and Carry yesterday. Trimmed it up a bit, applied my brisket rub ( Salt and Pepper)
tossed it into a hotel pan covered with foil and then into the fridge for 12 hours to rest.
I put it in the smoker at about 3:00 am at 225 deg over hickory wood.
Here it is at the 4 hour mark. Pit temp 225 deg and an internal temp of 140 deg.
I'll let it run till I hit a internal temp of 170 -175 deg, then wrap in foil to a final temp of 190-195.
