Brisket last week...

Discussion in 'Beef' started by old poi dog, Apr 19, 2010.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha All,

    I did a brisket last weekend. Sorry no q-views. I’m trying to figure out how to use flickr rather than photobucket.
    Anyway the brisket was 5.5 lbs. I smoked it to 205. It took 9 hours at a steady 245 degrees. I didn’t foil it. I popped it in the refrigerator overnight and sliced it the next day. Boy the smoke flavor is spot on and I’ve been making sandwiches with the sliced brisket every day this week. [​IMG]

    Next brisket, I will try the foiling technique.
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Sounds like a great meal was had, regardless of the pics. Did you rub it or leave it naked as it smoked?

    Mahalo!
     
  3. old poi dog

    old poi dog Master of the Pit OTBS Member

    I rubbed it with a combination of paprika, kosher salt, onion flakes, garlic powder course ground pepper, and a bit of brown sugar. The pepper infused crust/bark is a winner for me...
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Sounds very tasty!!
     
  5. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Sounds great Old Poi. Glad it turned out well.
     
  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    Hey Cajunsmoke13,

    I caught a glimpse of your new toy....Very Cool! Congratulations!!!
     
  7. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Sounds great. I can't figure out photobucket either. [​IMG]
     

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