who says only on Sunday....

Discussion in 'Beef' started by gotribe28, Jun 4, 2013.

  1. gotribe28

    gotribe28 Fire Starter

    So I had this packer in the fridge for a couple of weeks and since I'm not doing anything I figured what the hay.

    I wanted to have a little experiment so oiled it and rubbed salt, pepper, garlic powder, and Tonys on it and put it on the pit. I want to know if there is really a difference in taste by letting it sit overnight or not.
     
    Last edited: Jun 4, 2013
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good so far...keep us posted!

    Red
     
  3. sqwib

    sqwib Smoking Guru OTBS Member

    [​IMG]
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    I never can wait over nite!  Keep the q-views coming!  [​IMG]

    Kat
     
  5. gotribe28

    gotribe28 Fire Starter

    2.5 hours in, time to flip...
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking good
     
  7. gotribe28

    gotribe28 Fire Starter

    185 degrees time to wrap....

     
  8. gotribe28

    gotribe28 Fire Starter

    210 Deg and time to pull it out,,,  It has already rested lets take a look... 


    Yumm Yumm....


    So to answer the question about whether or not you can tell a difference if you rub over night or not....  Actually this brisket had more flavor then any of the others I have done and I rubbed it right before putting it on the pit....
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks wonderful!  If I think about it...I apply the rubs at night.  If I dont...right before going in the Smoker. 

    Kat
     
  10. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      After 2.5 hours you said "time to flip" Did you start fat side up or down? Inquiring minds want to know!

       Mike
     
    Last edited: Jun 4, 2013
  11. gotribe28

    gotribe28 Fire Starter

    This is my recipe which has been handed down to me by a good friend who is an awesome bbqer.

    1. Brisket between 10 & 12 lbs.
    2. Oil and rub let sit at least 8 hours in fridge. (I now know that is not the most important step)
    3. Put on pit at least 250deg. Fat side up 2.5 hours
    4. Flip 2.5 hours
    5. Wrap in double foil 2.5 hours if maintaining 250 deg (I usually run about 300 so I only do 1.5 hours)
    6. Your internal temp should be between 205-210 wrap in towel let rest one hour then slice.

    It comes out just like the picture everytime....

    Hope this helps
     
  12. roller

    roller Smoking Guru SMF Premier Member

    Nice !
     

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