Brisket in the Smokin' It #3

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dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
I smoked a 8.5 pounder today. First time in this smoker...$3.99/ pound at Costco.

I did an injection of Johnny's Au Jus and a rub of paprika, onion, garlic, black and white pepper,cayenne, ancho chili, brown sugar, and salt all slathered up with yellow mustard glue.

Trimmed it up:



Rubbed and injected:







Let it set overnight and put on the smoker at 6:45 this morning:
 
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Smoked for 11 hours on hickory, cherry and five kingsford brickettes.



Lots of temp probes:






I have some recording probes I'll post the temp curves tomorrow...interesting stall from 160-180 for several hours.

I split the point from the flat and cubed it up:





Re-seasoned with the rub and tossed with some sauce to make burnt ends:



Sliced it up and plated:









Had some pulled pork from a couple weeks ago as well. Smoky, juicy goodness!
 
Here's a graph of the temp over the course of the day...
 
Beautiful brisket, it looks so juicy! Very nice job with the q-view too!!

drool.gif
 
Pjnla,

It's a graph from the escort temp recorders...their software, but it is exportable to xcel.
 
Thanks guys, it was awesome!
 
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Another great lookin' que.....I love Costco for their meats & pork...always good IMO. I see their S&P grinders in the background. I just scored a grinder of that pink Himalayan salt....it's awesome for the price.
 
Vac packed the last of the brisket and burnt ends...



Hit it with some Johnny's Au Jus, and sucked it down.
 
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