Doing a party today and one of the items on the menu is a big brisket. I also did some pulled pork the other day for this. But the brisket was the big item. I picked up a 14 pounder from Sam's and went to town on it yesterday afternoon.
Started with a little trimming. The bottom got a pretty good trim job and the top just got thinned out a little bit. I also scored the top to get some penetration on the rub. The rub was a full batch of Jeff's Rub. I went ahead and injected some creole butter in this beast as well
After several hours
After 16 1/2 hours it made it 183 degrees. This is getting sliced for sammys so I went ahead and pulled it. Its all foiled, towled and sitting in a cooler now for a few hours. I will be taking my big rig to the party and using it to warm everything up. Plus add a little more smoke to it. For the brisket, I used the Smoke Vault. I was dialed in on this smoke and I would go several hours and never adjust the heat.
I will post pics of the Q at the party when all put out.
Started with a little trimming. The bottom got a pretty good trim job and the top just got thinned out a little bit. I also scored the top to get some penetration on the rub. The rub was a full batch of Jeff's Rub. I went ahead and injected some creole butter in this beast as well
After several hours
After 16 1/2 hours it made it 183 degrees. This is getting sliced for sammys so I went ahead and pulled it. Its all foiled, towled and sitting in a cooler now for a few hours. I will be taking my big rig to the party and using it to warm everything up. Plus add a little more smoke to it. For the brisket, I used the Smoke Vault. I was dialed in on this smoke and I would go several hours and never adjust the heat.
I will post pics of the Q at the party when all put out.
