On Wednesday I told my wife I wanted to try smoking a brisket for the weekend (1st one ever). She promptly invited 4 other couples for lunch and then 3 other couples for supper all on Saturday. I was a little panicked. I started searching for recipes, then came across this forum. I am so glad I did. I started "stalking" different threads looking for rubs/times/temps etc. After 5-6 threads I felt a little better, but still had doubts. Luckily we have a butcher in town that set me up with prime. I kept it as simple as I could and followed the advise from the threads. The meat was AMAZING.
13 lbs. Was going to smoke at 225°, but went to 230° because temp outside was 27° that night. Seasoned 40/60 salt to pepper with a little garlic and cayenne. Pulled after 9 hrs, IT around 180, but went with color and texture as guide. Wrapped in foil and back on smoker for 3 more hrs until IT at 200° . Kept in foil and wrapped in towels in turned off oven for 2 hrs. Sliced and served.
I can't thank everyone that helped personally, because there are entirely too many people that helped, but Thank You to all!
13 lbs. Was going to smoke at 225°, but went to 230° because temp outside was 27° that night. Seasoned 40/60 salt to pepper with a little garlic and cayenne. Pulled after 9 hrs, IT around 180, but went with color and texture as guide. Wrapped in foil and back on smoker for 3 more hrs until IT at 200° . Kept in foil and wrapped in towels in turned off oven for 2 hrs. Sliced and served.
I can't thank everyone that helped personally, because there are entirely too many people that helped, but Thank You to all!
