First Full Brisket

Discussion in 'Beef' started by rdnystrom, Jul 16, 2014.

  1. rdnystrom

    rdnystrom Newbie

    Decided it was time to try a full brisket on the smoker this past weekend.  Woke up at 3am to get the smoker ready and throw the brisket on....I went back to bed afterwards.  I threw some rub (Jeff's rub) on before putting it on the smoker.  I did not inject the brisket nor did I wrap it.  I ended up keeping it on the smoker for just over 13 hours ( it was a 9ish pound brisket).  Once I took it off the smoker I did wrap it in foil and put in a 170 degree oven to let it rest for a little over an hour.  When I finally did slice it it as juicy and tender and had just a slight bit of pull.  Everyone enjoyed it so hopefully something was done right.  Won't lie...I've enjoyed the leftovers as well.  I also made some bacon wrapped stuffed jalapenos.  I'm smoking on a WSM 18.5 and I've added the handles as well as casters (not pictured) on the legs so I can easily push it around.  I also was able to use my recently purchased Thermapen and Maverick 733.  A few extra pics included. 








     
  2. Hello.  Looks a mighty fine meal.  Do you deliver?  [​IMG]   Keep Smokin!

    Danny
     

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