Hello all,
Long time lurker, occasional poster.. the last few things I've been smoking were pulled pork, and wanted to do brisket. especially being in Dallas.
Had a packer in the freezer for a while, decided this was a good weekend to do it. I smoked the flat a few weeks ago, and it was good, but I'm thinking the packer might be more tender with the fat layered in? Also, got a new thermometer which is much more accurate than the one I stuck on the front of the smoker.
Trimmed some of the fat off, leaving around 3/4 inch (maybe a tad less) where there was a thick later. Kept the fat to do some other stuff with.. Maybe make some ground beef or something.
Threw a dry rub together.. Salt, pepper, cayenne, Cajun seasoning, Garlic powder, onion powder.
Borrowed from the thread below.
http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom
I'll post some other pics once it starts ramping up early tomorrow morning.
BTW I'm definitely an amateur with modest equipment, but I love smoking since it's so simple and pretty hard to go wrong as long as you are patient and keep the right temperature. Definitely looking at an MES in the near-ish future.
Long time lurker, occasional poster.. the last few things I've been smoking were pulled pork, and wanted to do brisket. especially being in Dallas.
Had a packer in the freezer for a while, decided this was a good weekend to do it. I smoked the flat a few weeks ago, and it was good, but I'm thinking the packer might be more tender with the fat layered in? Also, got a new thermometer which is much more accurate than the one I stuck on the front of the smoker.
Trimmed some of the fat off, leaving around 3/4 inch (maybe a tad less) where there was a thick later. Kept the fat to do some other stuff with.. Maybe make some ground beef or something.
Threw a dry rub together.. Salt, pepper, cayenne, Cajun seasoning, Garlic powder, onion powder.
Borrowed from the thread below.
http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom
I'll post some other pics once it starts ramping up early tomorrow morning.
BTW I'm definitely an amateur with modest equipment, but I love smoking since it's so simple and pretty hard to go wrong as long as you are patient and keep the right temperature. Definitely looking at an MES in the near-ish future.
