Spur of the moment brisket

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tosc7506

Newbie
Original poster
Jun 1, 2014
21
12
Southern MD
Wife came home with a brisket...so I'm up bright and early firing up the MES...is it really firing it up...hmmmm.

Anyways didn't have all the ingredients to properly prep it so I just threw some sweet A1 rub on it and into the fridge it went.

Glad for the built in light.

Will post as it goes....foiled at about 160 and out to rest 190-200.

Tim

 
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I could live on brisket if you would come cook it for me
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!

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Happy smoken.

David
 
How long did it take you to smoke it to this delicious state? Did you just pour the A1 directly from the bottle and rub it all over the brisket? Man, I smell it now. Must've been great to really smell it. Did you know that all Aaron Franklin rubs on his BBQ beef briskets are salt and pepper and people line up for hours to buy it? That's all I'm using on my next brisket (it worked on a Chucky I made recently) and I'll smoke it over oak wood pellets since that's Aaron's wood of choice as well.
 
Here is the rub I used (the sweet one, cause the bold can be a bit too spicy and I didn't want to mask the flavor the first time around). I set the MES 30 to 215 and left it there until the meat hit 160, the i foiled it and bumped the temp up to 225. It ended up being foiled for about 2 hours( internal temp maxed at 190ish)for a total time of10 hours. As you can see it was a small one I picked up at Wal-Mart. Had a few pieces left over the next day and they tasted awesome cold right out of the fridge.

Tomorrow I'm doing a 4lb pork loin....first time doing one on the MES and not quite sure of how I should do it.
 
Here is the rub I used (the sweet one, cause the bold can be a bit too spicy and I didn't want to mask the flavor the first time around). I set the MES 30 to 215 and left it there until the meat hit 160, the i foiled it and bumped the temp up to 225. It ended up being foiled for about 2 hours( internal temp maxed at 190ish)for a total time of10 hours. As you can see it was a small one I picked up at Wal-Mart. Had a few pieces left over the next day and they tasted awesome cold right out of the fridge.

Tomorrow I'm doing a 4lb pork loin....first time doing one on the MES and not quite sure of how I should do it.
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I didn't know that A1 made rubs. My wife would want the sweet one and my son would say the spicy wasn't hot enough.  Sounds like your brisket was textbook with the way you described the cooking process. I cook at a higher temp so my brisket is done in 6 hours but I've never foiled it. I'm going to copy/paste your text to a Word file to save it for the next time I cook a brisket but I'll make my own rub since I allow plenty of prep time. What I find funny is that what you describe as a small brisket is the size I usually cook since there's typically only three of us eating dinner but there's still leftovers.

Bet the pork loin will be deelish.
 
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