Little brisket on the Smokin-It#3

Discussion in 'Beef' started by dert, Nov 30, 2013.

  1. dert

    dert Master of the Pit

    Five pounder today....

    Rubbed with some famous Dave's rib rub.









    In at 2:30.
     
    Last edited: Nov 30, 2013
  2. dert

    dert Master of the Pit

    Out at 9:20 PM

    Pulled just over 200...probe slide like butter:







    Wrapped up to rest for an hour or so...
     
  3. dert

    dert Master of the Pit

    178 after an hour...
     
  4. dert

    dert Master of the Pit

    Let it rest 2 hours total, down to 158...









    Tender and tasty!
     
    Last edited: Nov 30, 2013
  5. nmaust

    nmaust Meat Mopper

    Well done! If you want it to be juicier, you may want to try wrappingit for the last few hours. That will help it hold in the juices & tenderize the brisket.
     

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