Picked up a nice 8.9lb brisket which was mostly a big flat with a little point. It was a choice grade but very flexible and tender in the package.
I prepped it up with Jeffs Texas Rub and some beef broth for a night in the fridge.
Put it in at 5:30am. Smoked with Lumberjack Oake and Hickory. I wrapped and finished in the oven just because of time constraint. Pulled it out at 200*, wrapped and in the cooler for a 3hour wait.
After 6hr at 225-240*
When i removed it, my temp had dropped very low (140*)so I ended up slicing and doing a slight reheat with the juices from the foil. Overall it was very tender and a crowd pleaser paired with my modified Jeffs Q sauce. For my own critique, this brisket needed to go to about 205* to achieve the optimal tenderness. All in all it made a great dinner with the beef tenderloin we had as well.
Didnt get really good pics at slice time. It was chaos! Thabks for looking and Merry Christmas!
I prepped it up with Jeffs Texas Rub and some beef broth for a night in the fridge.
Put it in at 5:30am. Smoked with Lumberjack Oake and Hickory. I wrapped and finished in the oven just because of time constraint. Pulled it out at 200*, wrapped and in the cooler for a 3hour wait.
After 6hr at 225-240*
When i removed it, my temp had dropped very low (140*)so I ended up slicing and doing a slight reheat with the juices from the foil. Overall it was very tender and a crowd pleaser paired with my modified Jeffs Q sauce. For my own critique, this brisket needed to go to about 205* to achieve the optimal tenderness. All in all it made a great dinner with the beef tenderloin we had as well.
Didnt get really good pics at slice time. It was chaos! Thabks for looking and Merry Christmas!
