First off I would like to apologize for no pics. I'll be the first to admit that when I see a post without I get bummed out. Camera was dead and I could not locate the cord to charge.
I bought an 11 lb brisket and put a dry rub that I bought at a local rib joint. I think is has some brown sugar, cayenne pepper, garlic and salt.
I let the rub go for a few hours and set my smoker, the old one for 110 degrees for two hours for the apple wood smoke. Then I bumped it up to 140 degrees for four hours and then 190 degrees for about seven hours. I took it off at midnight when it hit 170 internal degrees then wrapped in in foil and blankets and put in a small cooler and cut it the next afternoon at 1:00 pm
I put it in at 9:00 am long and slow.
All I have to say is seven people ate it and it is now gone. I will do one of these at least once a month.
Thanks for all the info on the forum.
Ron
I bought an 11 lb brisket and put a dry rub that I bought at a local rib joint. I think is has some brown sugar, cayenne pepper, garlic and salt.
I let the rub go for a few hours and set my smoker, the old one for 110 degrees for two hours for the apple wood smoke. Then I bumped it up to 140 degrees for four hours and then 190 degrees for about seven hours. I took it off at midnight when it hit 170 internal degrees then wrapped in in foil and blankets and put in a small cooler and cut it the next afternoon at 1:00 pm
I put it in at 9:00 am long and slow.
All I have to say is seven people ate it and it is now gone. I will do one of these at least once a month.
Thanks for all the info on the forum.
Ron