First Brisket!
Posted: Wed Dec 11, 2013 1:35 am
I've been Smoking meats for years, but have never really tried to do a Brisket. I may have years ago, but I don't think it turned out very good, so I just forgot about it and went on too other things. This time was going to be different!
I picked up a 12.75lb Packer, trimmed it up nicely, smothered with Honey Mustard, and then gave it a liberal dusting of Sucklebusters Comp Rub, with an added liberal dusting of coarse Black Pepper. I let it ferment over night.
I lit the Smoker at 0430 in anticipation of a long day of smoking, and put the Brisket on, fat cap up at 0530. I figured the cold weather was going to extend my cook time some, but was I ever wrong! I was maintaining a consistent temp of between 275-300 on my pit.
At 0720, I turned the brisket fat cap down, and figured everything was looking really good. I checked it again at around 0915, and it looked like things were happening faster than anticipated, so I checked her temp. Boy was I surprised to see an internal temp of 160. I pulled it out, and wrapped her up in foil, then put back on to finish.
At 1100 I decided to take a look to see how things were going, and when I opened the foil, things looked like she may have been done. I did the poke test, and sure enough, it was like sticking a hot knife into butter.
Pulled her off, and allowed to rest for an hour. I took the point, and made shredded out of it, and then wrapped up the flat for dinner later this evening, along with a side of Baby Backs.
Here is the finished product. This was the best Brisket I've ever eaten! Perfect tenderness, moisture, and smoke flavor.
I picked up a 12.75lb Packer, trimmed it up nicely, smothered with Honey Mustard, and then gave it a liberal dusting of Sucklebusters Comp Rub, with an added liberal dusting of coarse Black Pepper. I let it ferment over night.
I lit the Smoker at 0430 in anticipation of a long day of smoking, and put the Brisket on, fat cap up at 0530. I figured the cold weather was going to extend my cook time some, but was I ever wrong! I was maintaining a consistent temp of between 275-300 on my pit.
At 0720, I turned the brisket fat cap down, and figured everything was looking really good. I checked it again at around 0915, and it looked like things were happening faster than anticipated, so I checked her temp. Boy was I surprised to see an internal temp of 160. I pulled it out, and wrapped her up in foil, then put back on to finish.
At 1100 I decided to take a look to see how things were going, and when I opened the foil, things looked like she may have been done. I did the poke test, and sure enough, it was like sticking a hot knife into butter.
Pulled her off, and allowed to rest for an hour. I took the point, and made shredded out of it, and then wrapped up the flat for dinner later this evening, along with a side of Baby Backs.
Here is the finished product. This was the best Brisket I've ever eaten! Perfect tenderness, moisture, and smoke flavor.
