Brisket with BBBR
Sunday I did a "Big Ol' Brisket" on my Oklahoma Joe's Highland offset. I used Mesquite wood along with charcoal. It was a full packer, about 15 pounds after trimming. Smoked it until it hit about 160F, then a very unexpected heavy rain started, so I had to move it into the oven (boo!). But it was time to wrap it anyway, so it didn't need a whole lot more smoke. Did some really tender and tasty burnt ends from the point, and decent slices from the flat.
Pretty much followed the "Basic Brisket" steps from the public part of this site, and used @meatheads Big Bad Beef Rub. It was a major hit! Thanks to all the help I get here, both recipes and the occasional question here on the boards!
Peace,
B
Pretty much followed the "Basic Brisket" steps from the public part of this site, and used @meatheads Big Bad Beef Rub. It was a major hit! Thanks to all the help I get here, both recipes and the occasional question here on the boards!
Peace,
B
Attached Files
Comment