I have been a bit leary about smoking a brisket, mostly cuz i have heard mostly bad things about them, untill i joined here. I decided that this is the beef weekend. actually did 2 briskets, but one turned into 3.25lb of pastrami somewhere along the way. http://www.smokingmeatforums.com/for...ferrerid=11474
here is first brisket, 3.5lb slathered with 57 sauce and rubbed with the same thing i use for my pork and then coated with pepper and flavored with hickory. This day could have went much better. i ran out of lump and it started raining on my way home with more, sadly i finished it in the oven.
I hate to be wet! Atleast all of the q came out good!
my ghetto rack and drip pan. I cant seem to find baking racks to put in my foil pans, so i improvised
after smoking to 165, getting rained on, wrapping in foil and in the o#%n @215*. I wanted to do this as slow as i could stand to for tenderness to prove the old man wrong.
outta the o#%n at 195 and tender as can be
sliced thick and waiting for some sauerkraut
here is first brisket, 3.5lb slathered with 57 sauce and rubbed with the same thing i use for my pork and then coated with pepper and flavored with hickory. This day could have went much better. i ran out of lump and it started raining on my way home with more, sadly i finished it in the oven.
my ghetto rack and drip pan. I cant seem to find baking racks to put in my foil pans, so i improvised
after smoking to 165, getting rained on, wrapping in foil and in the o#%n @215*. I wanted to do this as slow as i could stand to for tenderness to prove the old man wrong.
outta the o#%n at 195 and tender as can be
sliced thick and waiting for some sauerkraut