- Apr 6, 2013
- 58
- 10
Smoking one up for my Dad as an early Father's Day celebration. I finally figured out my new Vision smoker so I put the brisket on last night about 1:30 AM and have been hanging stead at 230 degrees all night long, I love my smoker. I used the Royal Oak lump from walmart instead of the Rockwood (can tell no difference). Threw in about 5-6 chunks of hickory wood and a handful of Pecan chips.
The brisket before trimming:
The brisket after trimming and seasoning. I just used a dalmation rub 1 part coarse kosher salt and 1 part ground black pepper:
At 10:30 am @178 degrees, heavy bark and STALLED (good thing, I need this to stay on the grill until about 2 PM). I'll yank it at 195 and put it in a cooler wrapped in tin foil and towels until 4:30 or so when I slice it. Stay tuned for more pics.
Stay tuned for slicing goodness. It's looking extremely moist at this point, I'm glad I cooked both pieces because they have shrank by probably 30-40%.
The brisket before trimming:
The brisket after trimming and seasoning. I just used a dalmation rub 1 part coarse kosher salt and 1 part ground black pepper:
At 10:30 am @178 degrees, heavy bark and STALLED (good thing, I need this to stay on the grill until about 2 PM). I'll yank it at 195 and put it in a cooler wrapped in tin foil and towels until 4:30 or so when I slice it. Stay tuned for more pics.
Stay tuned for slicing goodness. It's looking extremely moist at this point, I'm glad I cooked both pieces because they have shrank by probably 30-40%.
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