- Mar 25, 2011
- 6
- 10
Well last Saturday went over to Smart & Final picked up an 11.45 lb choice brisket.
Cut the cap down to about 1/4". Rubbed it with yellow mustard, black pepper, kosher salt and granulated garlic.
Put it in the smoker at 2:00 with some mesquite chunks @ 225. Kept an eye on things until about 1:00 a.m. when I went to bed.
Up at 7 and lo and behold the temp had dropped down to about 160. Worked it back up to 225 and right around 3 p.m. it hit the 190 mark. Took it out wrapped it in foil and towels put it in the cooler for about an hour.
Sliced it up with no effort at all. The point actually just pulled away from the flat without needing a knife.
Throw in some pasta salad, potato salad and drinks of everyones choice and viola. Had 1 itty bitty piece of the flat left (well sorta) didn't want to dirty a container so just goggled it down.
Wife used the point Wednesday night to make some killer tacos and burritos.
Cut the cap down to about 1/4". Rubbed it with yellow mustard, black pepper, kosher salt and granulated garlic.
Put it in the smoker at 2:00 with some mesquite chunks @ 225. Kept an eye on things until about 1:00 a.m. when I went to bed.
Up at 7 and lo and behold the temp had dropped down to about 160. Worked it back up to 225 and right around 3 p.m. it hit the 190 mark. Took it out wrapped it in foil and towels put it in the cooler for about an hour.
Sliced it up with no effort at all. The point actually just pulled away from the flat without needing a knife.
Throw in some pasta salad, potato salad and drinks of everyones choice and viola. Had 1 itty bitty piece of the flat left (well sorta) didn't want to dirty a container so just goggled it down.
Wife used the point Wednesday night to make some killer tacos and burritos.
