I've smoked brisket two other times on my electric ECB to less than stellar results. This was my first attempt using my new propane GOSM and techniques learned from this site. The info on this site in great. Anyway, I took a 6 # flat cut and rubbed it down and let it sit at room temp for about an hr (next time I will marinate overnight). I also smoked 4 racks of spares (sorry, no qview, still learning), 2 with a Jeff's naked rub (delicious) and 2 with a very sweet rub for the wife. I put them all on the smoker at the same time (0830). The ribs came off approx 6.5 hrs later and were great. The flat hit 160 in about 7 hrs, at which time I foiled lightly. It hit 185 about 2 hrs later (seemed kind of quick?). Here are the pix:
The meat was delicious, very juicy and tender, but I want more smoke. I had some nice smoke rings on the on the tips and sides, but not the top. After seeing the smoke rings on the ribs (almost to the bone), I was surprised to not see more on the brisket. Am I being too picky?
Mike
The meat was delicious, very juicy and tender, but I want more smoke. I had some nice smoke rings on the on the tips and sides, but not the top. After seeing the smoke rings on the ribs (almost to the bone), I was surprised to not see more on the brisket. Am I being too picky?
Mike