Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: NJFoodFreak on October 06, 2017, 10:13:35 AM
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This was taken yesterday, and it’s my first beef brisket. Dry rubbed and let it sit overnight in the refrigerator. Organic apple juice in pan directly underneath. Low and slow. It was delicious! I’m finally getting used to my #2 smoker and it’s ways.
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Looks mighty good! Did you brine it?
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No, no brine or any injections. Just dry rubbed with salt, pepper, paprika, spices and brown sugar. I’ve also come to realize that I can’t 100% go by the analog dial. 225 always seems to burn too hot and just produce clouds of dark smoke. If I keep it dialed in just below 200 I get a clearer easy smoke. Still learning!
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My analog controller shoots 40 degrees past the dial setting so dialing it back isn't a bad idea.
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Looks mighty good to me! Great smoke!
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Good looking brisket. How big was it?
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Nothing wrong with that. Very tasty I bet. Good job!
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Looking good and I'm still learning on my #1 and I suspect it's much hotter than the dial is set for...225 seems more like 250 due to heat rate
Still learning ...congrats on the brisket
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When I used to monitor my #1, it would shoot up to 260 when the dial was set to 225. It was only for a little while though. It would go + or - 30 degrees around my set temp.
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Nice looking brisket.