- May 18, 2011
- 27
- 10
It was time to smoke my first brisker EVER on any pit, so I took all of the "How To smoke a Brisket" info I could find all over the web into consideration and decided when I couldnt take it anymore to go with the K.I.S.S method.
Trim
Rub with yellow mustard
Apply dry rub
Wrap in plastic wrap
Let rest for 1-2 days in fridge
Wake up at 3 AM (YUCK)
Apply sugar and brown sugar
Throw on UDS (charcoal and pecan) at 225 till done
Opened once at 8 hours in to take pic and throw temp probe in
No water pans, heat diverters, foiling etc....well, not until I pulled it to rest
Pulled at 195-197 foiled, panned and ice chested for 2 hours
YUMMMMMY
Also had some alligator boudin and some moinks which are a fav to anyone that has ever tried them. Enjoy the Q-View :)
Trim
Rub with yellow mustard
Apply dry rub
Wrap in plastic wrap
Let rest for 1-2 days in fridge
Wake up at 3 AM (YUCK)
Apply sugar and brown sugar
Throw on UDS (charcoal and pecan) at 225 till done
Opened once at 8 hours in to take pic and throw temp probe in
No water pans, heat diverters, foiling etc....well, not until I pulled it to rest
Pulled at 195-197 foiled, panned and ice chested for 2 hours
YUMMMMMY
Also had some alligator boudin and some moinks which are a fav to anyone that has ever tried them. Enjoy the Q-View :)
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