Yesterday I started on my labor day brisket. I only did one other before this and it was a small one and not fit to eat.. That was back when I knew all there was to know about smokin'...I been reading and stealin' ideas from this forum and found out how much I DIDN'T know..
You guessed it, the first one was just an exercise in chewin'.. I just put in a lot of labor makin' dog food..
This one is actually EDIBLE !!..[eatable?] anyway it is GOOD !!!..
Started out as over 15 lbs and I trimmed off about 5 1/2 lbs of fat that I saved for hamburger. [sirloin]
in wrapper
trimmed , not well done but servicable.
I rubbed it down with Sea Salt, Course ground black pepper , bit of plain paprica. Just simple stuff as I usually try to overdo it and just make a mess outta it.
wrapped up like a xmas turkey in shrink wrap..
Let set in fridge until 3;30 this morning and got it on the fire at 4;30 am
255-245 deg for a total of 9 hours. went a lot quicker than I expected but
I got an acurate therm.. here at 2 hours ..
Rolled it over at 4 hours..
I put it in foil at 5 hours so it would not have an extremely HEAVY smoke taste.. I pulled it out and put it in the cooler at 9 hours after checking in the internal temp at 185- 195 degrees according to how thick the section was I was sticking..
It stayed inna cooler until the corn and dressing and cabbage was ready.
about 2 hours I recon ..
Sliced..
Corn..
Some GOOD EATIN' !!!
Thanx for the help folks.. Hemi...
You guessed it, the first one was just an exercise in chewin'.. I just put in a lot of labor makin' dog food..
This one is actually EDIBLE !!..[eatable?] anyway it is GOOD !!!..
Started out as over 15 lbs and I trimmed off about 5 1/2 lbs of fat that I saved for hamburger. [sirloin]
in wrapper
trimmed , not well done but servicable.
I rubbed it down with Sea Salt, Course ground black pepper , bit of plain paprica. Just simple stuff as I usually try to overdo it and just make a mess outta it.
wrapped up like a xmas turkey in shrink wrap..
Let set in fridge until 3;30 this morning and got it on the fire at 4;30 am
255-245 deg for a total of 9 hours. went a lot quicker than I expected but
I got an acurate therm.. here at 2 hours ..
Rolled it over at 4 hours..
I put it in foil at 5 hours so it would not have an extremely HEAVY smoke taste.. I pulled it out and put it in the cooler at 9 hours after checking in the internal temp at 185- 195 degrees according to how thick the section was I was sticking..
It stayed inna cooler until the corn and dressing and cabbage was ready.
about 2 hours I recon ..
Sliced..
Corn..
Some GOOD EATIN' !!!
Thanx for the help folks.. Hemi...