Brisket is expensive, looks like a good cut though!
Used Salt, Pepper, Paprika, Garlic Powder, Onion Powder, and a few Red Peppers for rub. It's in the fridge now, not putting it on until tomorrow night and will let it smoke overnight.
I did! you can see the checker pattern in the 3rd picture. I'll be cooking it in my MES 30, it will barely fit but we'll make it work.Looks great! I'm about to start trimming my 15lb untrimmed packer. Did you score the fat? What are you cooking in?
http://www.smokingmeatforums.com/t/216289/she-bearly-fits#post_1412870I did! you can see the checker pattern in the 3rd picture. I'll be cooking it in my MES 30, it will barely fit but we'll make it work.
Send the link to yours when you post!
16 hours in, pulled it and separated the flat form the tip. The tip was very tender and my temp probe was slipping through it like a hot knife through butter, temp was ~182
Added some BBQ sauce and some more seasoning to the cubed tips for burnt ends.
Put the tips in a pan, wrapped the flat and put them both back in the smoker, added some Apple juice and apple cider vinegar to the flat when I wrapped it.
How long should I have the burnt ends in there?
Looks great! b
These burnt ends are the best thing I've ever made