The "Boss" asked me to smoke her a brisket, which I took as high praise. Anywho, I have a couple briskets we found at the local Wal-mart two weeks ago marked down. I cut the thin ends off both of them and placed them in a 2.5 gallon freezer bag with sea salt and about a half gallon of buttermilk. Left them in the spare fridge for 10 days. Today I took them out, washed them off and rubbed them down with Slap Ya Mama, garlic powder and some A-1 rub. I usually trim at least a little of the fat off but today I decided to take the road not taken before, and left them pretty much as is. I did trim a tad bit off the bottom....
Washed and rubbed down
I picked a few strawberries from the garden for a fresh berry cobbler for dessert...
I got the OK Joe fired up and the meat all comfy. Sugar maple and oak wood
About seven hours later, after a cook temp of 215-250ish and an internal temp of 185.....
I foiled them, and allowed them to rest three hours before slicing. This is by far the juiciest brisket I have ever fixed, tender enough to cut with a fork
I forgot to pic of the cobbler before I popped it in the oven. I will have to follow up with the end result and standard on the plate pics later, bout time for the Boss to get home
Washed and rubbed down
I picked a few strawberries from the garden for a fresh berry cobbler for dessert...
I got the OK Joe fired up and the meat all comfy. Sugar maple and oak wood
About seven hours later, after a cook temp of 215-250ish and an internal temp of 185.....
I foiled them, and allowed them to rest three hours before slicing. This is by far the juiciest brisket I have ever fixed, tender enough to cut with a fork
I forgot to pic of the cobbler before I popped it in the oven. I will have to follow up with the end result and standard on the plate pics later, bout time for the Boss to get home
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