Just put a brisket in the smoker at 10 am.Using Mesquite for 1 1/2 hour then Hickory for 11/2 hour smoking. Then keep it in the smoker till internal temp of 185 is achieved. Then take inside and towel wrap with foil for 2 hours before slicing.This was just over 5 lb brisket.
all rubbed up
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5020018.jpg)
all rubbed up
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5020019.jpg)
Okay, i smoked the brisket with mesquite for 1 1/2 hrs then with hickory for 1 1/2 hrs. Then just in the smoker for an additional 6 hours to a internal temperature of 185 deg F . Then brought inside and wrapped with aluminum foil and towels for 2 more hours. Then sliced it up and wow that is one tasty piece of meat, much better than pork butt.
internal temp of 185 and wrapped for 2 hours and ready to slice.
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5030021.jpg)
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5030022.jpg)
Carving time.
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5030023.jpg)
All sliced up
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5030024.jpg)
Nice and juicy
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5030025.jpg)
Signature beans and BBQ sauce
(http://i579.photobucket.com/albums/ss233/SmokeytheBear62/P5030020.jpg)
Very nice brisket Smokey.
Very juicy and I bet melt in your mouth tender as well.
Very nice Smokey. I was looking at some brisket today at Sam's Club. I need to do one of these. I am still a brisket Virgin.
Smokey did you end up putting it in the foil pan for 2 hours? If so did you add AJ and then make a foil tent? I'm getting ready to do brisket for the first time and these pictures look great!
No,i did not use any apple juice.I edited the first post to what i actually used. I also smoked some signature beans under the brisket for 1 1/2 hrs. The dry rub was one i made up myself.
Dry Rub Brisket
1/4 cup sweet paprika
1/4 cup lawry,s seasoned salt
1/4 cup parsley dried
2 tbls dark brown sugar
1 tbls garlic powder
1 tbls onion powder
1 tbls dried oregano
1 tbls ground black pepper
1 tsp mustard powder
1 tsp cayenne pepper
1 tsp celery salt
2 pinches of ground cumin
2 dashes of chili flakes
The signature beans
1/2 onion diced and fried
1 tsp vegetable oil
28 oz can of beans
1 cup bbq sauce
1 tbls brisket rub
1 cup of shred brisket meat
BBQ Sauce
2 tbls tomatoe paste
2 tbls dark brown sugar
1 tbls molasses
1 tbls white vinegar
1 tbls soy sauce ( less salt )
1 tbls honey
1 tbls ketchup
1 tsp yellow mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp lawry,s seasoned salt
a dash or two of hot sauce of your choice
1/2 cup of water
Put all stuff in saucepan and heat over low for about 1 hour. Cool for 1 hour and put in airtight container.Will store for 1 month in refrigerator. I have yet to have leftover sauce for more than 1/2 a week.
Great job, thanks.