This will be my first brisket since I joined the SMF. Putting everything I've learned from everyone here with what knowledge I had before, this was certainly the tastiest brisket I've smoked.
I started out with a packer brisket (Albertson's vacuum pack). Rinsed, patted dry, and smeared with yellow mustard. I opted to be adventurous and use a new rub recipe (the brisket recipe from Deejay's website). Never woulda pegged corriander as an important ingredient.... glad I tried it.
I started the fire and threw on another fatty experiment, ABT experiment, and my first smoked buffalo wings. While the wings were so good I forgot to take a picture, the ABT's were not all that great so I won't bore you with the details. The fatty was not too bad, though I wish I had used a different cheese. I used red bell pepper, ancho chilis, and shallots in long strips interlaced with string cheese (my previous experiments produced runny cheese so I opted for something more sturdy).
On to the brisket:
I threw on the brisket at about 2330 at between 215-245 using a mix of pecan and hickory wood. Though I dozed off a couple times, I during the smoke, the temp didn't get too low. After about 14 hours, I pulled the brisket off (stayed at 180 for about 2 hours and wouldn't go higher). As you can see, it was very tender and juicy. I cut the fat cap off and, as I type, I am simmering the fatty meat in the left-over mop sauce to leach out the fat so that I'm only left with relatively lean shredded BBQ beef (I'll post the pics later). Don't drool too much!!
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I started out with a packer brisket (Albertson's vacuum pack). Rinsed, patted dry, and smeared with yellow mustard. I opted to be adventurous and use a new rub recipe (the brisket recipe from Deejay's website). Never woulda pegged corriander as an important ingredient.... glad I tried it.
I started the fire and threw on another fatty experiment, ABT experiment, and my first smoked buffalo wings. While the wings were so good I forgot to take a picture, the ABT's were not all that great so I won't bore you with the details. The fatty was not too bad, though I wish I had used a different cheese. I used red bell pepper, ancho chilis, and shallots in long strips interlaced with string cheese (my previous experiments produced runny cheese so I opted for something more sturdy).
On to the brisket:
I threw on the brisket at about 2330 at between 215-245 using a mix of pecan and hickory wood. Though I dozed off a couple times, I during the smoke, the temp didn't get too low. After about 14 hours, I pulled the brisket off (stayed at 180 for about 2 hours and wouldn't go higher). As you can see, it was very tender and juicy. I cut the fat cap off and, as I type, I am simmering the fatty meat in the left-over mop sauce to leach out the fat so that I'm only left with relatively lean shredded BBQ beef (I'll post the pics later). Don't drool too much!!
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