Had a friend ask me if I could smoke a brisket for him . This being said I have never done a brisket and when he showed up he had two pieces said he has the butcher cut them in thirds so they are more manageable. Ok I will roll with it I have been reading every post on AR on brisket and felt pretty comfortable doing it off just the advice from people on this site. Dry brined Thursday night. Rubbed with garlic powder and pepper last night. In the smoker at 6:00 this morning. At 12:30 it was 203 and probe tender .threw in the oven to hold till he picked up at 4:00. He just called and told me it was fabulous! Hands down best brisket he has ever tasted!! Not to bad for a first time.
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Did my first brisket today. Well kind of..
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Club Member
- Dec 2018
- 3174
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
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Thank you sir.. when you get to learn from a guy that cooks 1000 lbs of brisket at a time Ahumadora and everyone else on this site. It becomes much less daunting. It also helps that I run my smoker for a living. In the first month I have been open I have made 2600 lbs of deer sausage. 200 pounds of pastrami and 500 lbs of ham and bacon..
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