It rained all day yesterday so I started up the smoker bright and early this morning. I injected and marinated my brisket and my bottom round roast for about 24 hours. The bottom round was rubbed down with the italian seasoning shown in the picture and both were tossed on the smoker at 230*.
Here is the packer brisket all rubbed down and waiting for the WSM.
Here is the bottom round that I pulled off the smoker once it hit 130*. After resting for an hour I sliced it as thin as my slicer would allow.
And here are the finished goods:
The italian beef was great for dinner, and I will be eating brisket and italian beef for breakfast lunch and dinner all week.
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Here is the packer brisket all rubbed down and waiting for the WSM.
Here is the bottom round that I pulled off the smoker once it hit 130*. After resting for an hour I sliced it as thin as my slicer would allow.
And here are the finished goods:
The italian beef was great for dinner, and I will be eating brisket and italian beef for breakfast lunch and dinner all week.