Well my Odyssey continues. This is from last Sunday just now getting time to post.
Had a good friend in from out of town and decided to try brisket, not my first attempt, but first time on the BGE.
Here it is, 18lbs
Separated point and flat trimmed it up a bit.
and rubbed with home made rub here they are after setting over night
Decided to try and inject the flat, first time for this and liked the results.
Fired up the smoker and in they went. Here it is after a bit of smoke was applied.
The point getting foiled. It was more charred than I had hoped because of poorly placed wood chunks and a flare up. oops. Luckily only over cooked the edges.
After they were done wrapped in blanket and into the cooler for several hours. I cut up the point for burnt ends and put them back in the smoker for about 2.5 hours at 220. When they were about done sliced the flat, ready to eat...
My camera was dead and I was updating software on the phone so didn't get picks of the burnt ends, but they came out great! I resisted pulling them early and it was worth the wait, by far the favorite part of the meal for everyone.
I had done brisket one time before but this is the first one for the 2010 Smoke Odyssey. Very please all around with the out come.
One issue I had was I let the smoker get too hot and struggled getting it cooled down, had to shut the bottom vent completely for a while, it finished quicker than I had planned but wrapping in the cooler kept it very hot until meal time.
Thanks for looking.
Godspeed,
bigslick
Had a good friend in from out of town and decided to try brisket, not my first attempt, but first time on the BGE.
Here it is, 18lbs
Separated point and flat trimmed it up a bit.
and rubbed with home made rub here they are after setting over night
Decided to try and inject the flat, first time for this and liked the results.
Fired up the smoker and in they went. Here it is after a bit of smoke was applied.
The point getting foiled. It was more charred than I had hoped because of poorly placed wood chunks and a flare up. oops. Luckily only over cooked the edges.
After they were done wrapped in blanket and into the cooler for several hours. I cut up the point for burnt ends and put them back in the smoker for about 2.5 hours at 220. When they were about done sliced the flat, ready to eat...
My camera was dead and I was updating software on the phone so didn't get picks of the burnt ends, but they came out great! I resisted pulling them early and it was worth the wait, by far the favorite part of the meal for everyone.
I had done brisket one time before but this is the first one for the 2010 Smoke Odyssey. Very please all around with the out come.
One issue I had was I let the smoker get too hot and struggled getting it cooled down, had to shut the bottom vent completely for a while, it finished quicker than I had planned but wrapping in the cooler kept it very hot until meal time.
Thanks for looking.
Godspeed,
bigslick
