- Joined
- Jan 3, 2014
- Location
- Detroit...
This is the largest brisket I've cooked. Weights in at 13 lbs. I normally do smaller briskets or have the butcher chop off the toe end.
Last night I put her under the knife
This is what I trimmed, maybe I'll make some tallow:thumb:
I slather with a top secret recipe and lightly rub with a simple bbq rub before I wrap in plastic until this mornings cook.
Fark I slept in. Wanted it on by 6, started at seven. Here's how I setup the smoker. I run just over 300* for brisket. I used cowboy lump ($3.20 a bag) for heat and mesquite for flavor, yes I'm using chips.
While the smoker is getting ready I rubbed down with coarse salt pepper and lemon.
This brisket is a little big for my tiny smoker so I'll use a ss bowl as a base and drape it over it.
It's about an hour into the cook, smoker is 315*. To be continued. ........
Last night I put her under the knife
This is what I trimmed, maybe I'll make some tallow:thumb:
I slather with a top secret recipe and lightly rub with a simple bbq rub before I wrap in plastic until this mornings cook.
Fark I slept in. Wanted it on by 6, started at seven. Here's how I setup the smoker. I run just over 300* for brisket. I used cowboy lump ($3.20 a bag) for heat and mesquite for flavor, yes I'm using chips.
While the smoker is getting ready I rubbed down with coarse salt pepper and lemon.
This brisket is a little big for my tiny smoker so I'll use a ss bowl as a base and drape it over it.
It's about an hour into the cook, smoker is 315*. To be continued. ........
