Doing another brisket Part III

a reply to: Lagomorphe

No pics, the meat was delicious, it was well received, might take a picture of the remains, but no photo would do it justice.

Sorry!

originally posted by: DBCowboy
Pulled out the ol' smoker and am doing another brisket!

Trying something a little different this time.

Going low and slow.

Took out the meat at 0330 this morning, gave it a dry rub of cayan pepper, garlic, salt, pepper, bbq seasoning.

Going to set the smoker at 250 and do a 5 hour smoke, then wrap it tightly in foil with apple juice and do a final 6 hour smoke.

It's a 12 pound brisket.

Using my Green Mountain Smoker, Model; Daniel Boone.

You should apply the rub hours before and let the flavoring soak into the meat. Best the day before, and place in ventilated rack in fridge. 2 hours before putting on smoker, pull it out of the fridge and bring up to room twmp to relax the meat. Then you have a prepared piece. It makes all the difference doing it this way.

a reply to: roshambo

Will try it next time.

a reply to: luthier

50/50 mesquite and apple.
Love it.
Hickory by its self is too overpowering imho. It is great combined with apple or mesquite though. 33/33/33 apple hickory mesquite.

originally posted by: DBCowboy
a reply to: Lagomorphe

No pics, the meat was delicious, it was well received, might take a picture of the remains, but no photo would do it justice.

Sorry!

I need to invest in a smoker... we are missing out on so many degustative orgasms...

And a flag pole to beat my French Gunther (Marcel) senseless with... (although I still prefer the wet phone book in a pillow case method as it leaves no traces and gets the message across in a most subtle way...)

« Coughs »...

Thanksgiving tradition at our house -- turkey and apple wood. Have to smoke two to get any left overs these days.