- Feb 20, 2015
- 19
- 11
Picked up a 10 lb Angus brisket from my local butcher last weekend. I had been wanting to smoke a brisket for a while so here it goes!
3:30 am, trimmed up and simple salt and pepper seasoning.
And through the magic of the internet, 14 hours later...
Smoked at 250 with a combo of hickory and cherry. Pulled at IT of 198 when the toothpick slid in like butter. First time ever having burnt ends and they were absolutely amazing. The flat was a tad dry but tender. I got a little to work on with this one but all in all a good start. The wife was happy and that's all that matters.
And through the magic of the internet, 14 hours later...
Smoked at 250 with a combo of hickory and cherry. Pulled at IT of 198 when the toothpick slid in like butter. First time ever having burnt ends and they were absolutely amazing. The flat was a tad dry but tender. I got a little to work on with this one but all in all a good start. The wife was happy and that's all that matters.
