I bought a small 3 pound CAB brisket (enough for me, my wife, and two daughters) after work on Friday. Salted it Friday afternoon and put it in the fridge. Got the WSM going around 6 this morning with hickory and mesquite. Rubbed some BBBR on it and put in the smoker at 225. Wrapped it with beef broth when it got to 165. I let the grille get up to 270. The brisket hit 203 around 1130 and I put it in a cooler for about an hour. I never used the broth from the crutch before and it was quite tasty.
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Small brisket
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Founding Member
- Jul 2014
- 961
- West Chester, PA
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Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
Maverick 732 thermometer
Red Thermapen
Favorite beer: Scotch
I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
Looks like fine eatin' there! Have you thought about trimming off about 3/4" from the sides and cubing that up for burnt ends?
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