First time smoking a full packer brisket. 11.8 pounds pre-trimmed weight. Previous briskets have been smaller 4 pound flats. As the wife is off the sugar we used a Whole 30/Paleo compliant rub that started with coconut sugar instead of the regular stuff. I will have to go back and get a link to the rub recipe for those that are interested.
It hung in the PBC for 4 hours, then it was wrapped in foil and Epic brand Beef Jalapeno Bone Broth was added before being placed on the grill rack for another 2 hours. It was then wrapped in a towel and placed in a faux cambro for 1.5 hours.
Here is the rubbed pre-smoked lump o meat.
And here is the finished very juicy and tasty lump o meat (not the best photo as my cheapy phone did not want to focus on the succulent goodness properly).
It hung in the PBC for 4 hours, then it was wrapped in foil and Epic brand Beef Jalapeno Bone Broth was added before being placed on the grill rack for another 2 hours. It was then wrapped in a towel and placed in a faux cambro for 1.5 hours.
Here is the rubbed pre-smoked lump o meat.
And here is the finished very juicy and tasty lump o meat (not the best photo as my cheapy phone did not want to focus on the succulent goodness properly).
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