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Thanksgivng Brisket

Discussion in 'Beef' started by patntamsbeef, Nov 27, 2010.

  1. patntamsbeef

    patntamsbeef Fire Starter

    Did a 9.5 Pound Brisket.

    I started with big Plans. Cold weather kept me outside most of the day. I had to go to sleep, so... I just let it run all night without watching. We ended up with 220 meat temp. Still, thick slicing worked. I wanted Sliced as I wanted the rub to have an influence...

    I use Drakes Roasted Garlic Peppercorn Rub. It is a local guy in Richland Washington. He has Worchestershire as an ingredient in this rub that I like to compliment the Garlic and Pepercorn. I also used Meat Tender for the Salt component of my rub. I cut the meat tender to about 1/2 the recommended amount. I let it set in the Fridge for 4 hours before putting it on the grill.


    The next picture is a nighttime picture with my daytime camera phone. It was about 19 degrees outside. I went with a warmer grill than normal. I Knew I was going to sleep and wanted it to run allnight. Also, I just didn't have the energy to spritz the coals and maintain them. I placed unlit briquets strategically to keep it going all night


    I foil wrapped it at 165. Cooked all night.Then I let it cool to resorb the juices and stuck it in the fridge till that night. I reheated it in the foil till it hit 165. I then pulled it about 1/2 hour before the meal and let it cool in the foil. 12 people ate it all, so it was a hit!

  2. rw willy

    rw willy Smoking Fanatic OTBS Member

    Glad it worked for you.  Tough temps out there!  Congrats on the all nighter
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I'm glad it was a hit!