Smokin-It User Forum!

Recipes => Beef => Topic started by: Elevator-dude on June 27, 2020, 04:50:52 PM

Title: Brisket worries over
Post by: Elevator-dude on June 27, 2020, 04:50:52 PM

I'm finally over the first brisket worries!! 11 1/2 Lb prime packer from sam's, prepped thursday night trimmed about 1 1/2 lbs of fat rubbed with equal parts coarse grind black pepper and kosher salt and 1/4 part Tony chachere creole seasoning wrapped and stuck in the fridge, got home from work friday to a ready and waiting smoker with 8oz hickory, loaded the brisket about 6pm at 225*. closed the door expecting 12 to 15 hour smoke, well lo and behold my temp alarm went off around 2am 195* done the tooth pick test and was like "butter" everywhere, pulled wrapped in foil with a little drip pan goodness and stuck in the yeti with a couple towels and let it rest for about 4 hours pulled from cooler and held in a 150* over. The results were it was absolutely wonderful!!!! but I can't take all the credit the Smoking-it 2 done all the work!!

Title: Re: Brisket worries over
Post by: barelfly on June 27, 2020, 08:03:44 PM

Heck yeah! Look at that brisket ! And those slices!

Git in ma belly!

Title: Re: Brisket worries over
Post by: ReliableRick on June 27, 2020, 11:42:33 PM

Damn, That is some serious food porn. Nice Job!

Title: Re: Brisket worries over
Post by: mike1910 on June 28, 2020, 07:45:54 AM

Fantastic job! Looks absolutely wonderful. Thanks for sharing!

Title: Re: Brisket worries over
Post by: 1stlink on July 04, 2020, 12:56:55 PM

Looking good Jon and you're well on your way to BBQ stardom (along w/SI-2)