Smokin-It User Forum!
Recipes => Beef => Topic started by: Smokin Jon on November 26, 2020, 09:52:14 AM
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11-25-20 – 11.5 lb. Brisket
• Dry Rub: 8 hours prior to cooking
• Light water spritz on meat when put into smoker.
• Cooked Unwrapped
• Food on at 5:00 pm out at 4:45 am. Total Cook Time = 11.75 Hours
• Wrapped and rested in cooler x 3 hours.
• Smoker Program:
• 95% Power Setting
• 3 Step-Program as in picture.
• Majority of cook temp was 220F at thermostat and 231F at probe next to meat.
• Food Internal Temperature: 201 F and probe tender
• Wood Type: Air dried pecan, white oak – Largest chunks in the middle .
• Amount of Wood: 10.5 oz. = 297 grams
• Smokin-It SS Chip Screen
• Wood was 100% charcoal/ash.
• Food Taste: Good n smoky. No acrid taste
Really liking this smoker.
Finally getting to the set-it-and-forget-it stage!
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Now that’s a Turkey Day delight! Enjoy that brisket!!!
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Yep, It's very good. The cook always gets to sample when slicing.
We'll see how it is received at Thanksgiving Lunch today. :D