Been itching to do another brisket. I have found that a coffee rub I found on youtube is pretty damn tasty on steaks. So I thought I would try it on brisket. Bought a 15lb prime packer from costco on Friday and put it in the fridge with plans to start it early this morning. Woke up and the Brisket was almost frozen solid (mind you nothing else was frozen). set it out to thaw for a few hours. Finally at around 9am I could work with it and trim it. Put the coffee rub on with additional salt.
Set up my 22" WSM without the drip pan and a full bag of kingsford with hickory, apple and mesquite chunks. Poured half a chimney on it. Got the Brisket on and current temps are 329 and rising slowly. I am dialing it back down and would like to keep it around 300ish.
Fortunately no guests today but dinner maybe late. Happy Labor day y'all.
Pics will be forthcoming at the end.
Set up my 22" WSM without the drip pan and a full bag of kingsford with hickory, apple and mesquite chunks. Poured half a chimney on it. Got the Brisket on and current temps are 329 and rising slowly. I am dialing it back down and would like to keep it around 300ish.
Fortunately no guests today but dinner maybe late. Happy Labor day y'all.
Pics will be forthcoming at the end.
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