Author Topic: 4th of July Brisket  (Read 2085 times)

Offline AllDayFoodie

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4th of July Brisket
« on: July 04, 2015, 02:29:42 pm »
Decided to do a brisket for the holiday. got a 5lb flat and mixed salt, pepper, paprika, ground mustard, garlic powder, and onion powder together and rubbed her down last night. Took it out this morning, let it get to room temp, and into the OBS for six hours on cherry and maple! Pulled her at 185 and shes sitting nice at about 195 now FTC with a little apple juice and dying to dig in!
« Last Edit: July 04, 2015, 02:33:09 pm by AllDayFoodie »

Offline AllDayFoodie

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Re: 4th of July Brisket
« Reply #1 on: July 04, 2015, 02:31:51 pm »

Offline AllDayFoodie

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Re: 4th of July Brisket
« Reply #2 on: July 04, 2015, 02:32:42 pm »

Offline AllDayFoodie

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Re: 4th of July Brisket
« Reply #3 on: July 04, 2015, 04:46:34 pm »
Came out super juicy!!


Offline Pachanga

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Re: 4th of July Brisket
« Reply #4 on: July 08, 2015, 07:42:40 pm »
Looks like a winner.  The Smoke God's are smiling.

Good luck and slow smoking,

Pachanga

Offline Strikeking

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Re: 4th of July Brisket
« Reply #5 on: July 09, 2015, 11:13:10 pm »
What temp did you smoke it at.? Looks tasty.

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Offline AllDayFoodie

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Re: 4th of July Brisket
« Reply #6 on: July 26, 2015, 06:19:39 am »
I had the temp around 225 the whole time