Author Topic: Thanksgiving Brisket  (Read 539 times)

Smokin Jon

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Thanksgiving Brisket
« on: November 26, 2020, 09:52:14 AM »
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!
« Last Edit: November 26, 2020, 09:56:04 AM by Smokin Jon »

barelfly

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Re: Thanksgiving Brisket
« Reply #1 on: November 26, 2020, 10:14:34 AM »
Now that’s a Turkey Day delight! Enjoy that brisket!!!
Jeremy in NM
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Smokin Jon

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Re: Thanksgiving Brisket
« Reply #2 on: November 26, 2020, 11:13:37 AM »
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