- Jul 7, 2013
- 5
- 10
I seasoned the meat with salt, garlic powder, paprika, ground coriander, onion powder, pepper.
Full packer brisket, trimmed, and separated. Smoked on a charcoal vertical smoker that has been converted to electric. My goal temp was 225 but I would say it was between 200 and 225 through out the night. I used big chunks of dried apple wood, smoked wet until 150 then dry the rest of the way. I pulled the meat at 180, wrapped it, and stuck it in a cooler for two hours. I started smoking the briskets at 12:30 am. The point was on a lower rack of the smoker and finished first at 11:30 am, the flat did not reach 180 until 1:30 pm.
Turned out great, picked up a few more packer briskets for future bbq's. My camera was not working so here are some cell phone pics from the fourth of July.
Full packer brisket, trimmed, and separated. Smoked on a charcoal vertical smoker that has been converted to electric. My goal temp was 225 but I would say it was between 200 and 225 through out the night. I used big chunks of dried apple wood, smoked wet until 150 then dry the rest of the way. I pulled the meat at 180, wrapped it, and stuck it in a cooler for two hours. I started smoking the briskets at 12:30 am. The point was on a lower rack of the smoker and finished first at 11:30 am, the flat did not reach 180 until 1:30 pm.
Turned out great, picked up a few more packer briskets for future bbq's. My camera was not working so here are some cell phone pics from the fourth of July.
