Brisket last week...

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old poi dog

Master of the Pit
Original poster
OTBS Member
Aug 26, 2007
1,232
11
Maui, Hi.
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.
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Next brisket, I will try the foiling technique.
 
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...
 
Hey Cajunsmoke13,

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