Gatsby174
New member
So after smoking a whole chicken and a pork belly to get the hang of the new rig, I tried my first ever brisket. It was an 11lb packer that I trimmed and used mustard to bind the salt/pepper/ garlic powder rub.
Brisket went on, fat side down at 10:20pm set on max smoke. I got up and turned the temp up to 225 at 1am. When I got up at 7 the internal temp was 165 so I pulled it off and wrapped in butcher paper. It went right back on, still set at 225. Finally hit 203 at 5:00! It rested packed in towels in a cooler for an hour and a half.
Best brisket I have ever tasted, and it could be cut with a fork once sliced into 1/4" slabs.
Absolutely amazing smoker!
For those who really want lots of smoke flavor, I highly recommend setting it on lo (extreme smoke) for the first 3 hours. The temp on this setting fluctuated between 180 and 200, that's how they get the rolling blue smoke!
My wife is a brisket snob, and she said it was even better then the fancy places we visited in Texas. I'll take that compliment!
Brisket went on, fat side down at 10:20pm set on max smoke. I got up and turned the temp up to 225 at 1am. When I got up at 7 the internal temp was 165 so I pulled it off and wrapped in butcher paper. It went right back on, still set at 225. Finally hit 203 at 5:00! It rested packed in towels in a cooler for an hour and a half.
Best brisket I have ever tasted, and it could be cut with a fork once sliced into 1/4" slabs.
Absolutely amazing smoker!
For those who really want lots of smoke flavor, I highly recommend setting it on lo (extreme smoke) for the first 3 hours. The temp on this setting fluctuated between 180 and 200, that's how they get the rolling blue smoke!
My wife is a brisket snob, and she said it was even better then the fancy places we visited in Texas. I'll take that compliment!