As always, I'm using Pachanga's method. Mustard slather with my rub on a 15# brisket. I'll post pics of the finished.
(http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/255482_1868632727085_1579091539_1747111_6856039_n.jpg)
I put it in at 8pm last night. Here's what she looks like at 8:00am this morning. IT 175°. FTC time.
(http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/248155_1869248902489_1579091539_1747923_3978659_n.jpg)
That brisket looks great!!! Other than the mustard what else did you use? I am trying my very first brisket tomorrow (only 5 lbs) since I am using the smoker for the first time today (Beef Jerky). Since you cooked your brisket 12 hours I should probably be fine with around 5 to 6 hours according the size of mine. Any suggestion would be greatly appreciated.
Astrid
Astrid in the links I sent you in a different post you will find all sorts or rubs and ways. Check it out
HR
Very nice ;D
Thank you HR...:-)
When I posted my first reply, the pictures could not be downloaded and now all I can say is WOW. great looking brisket and love that crust.
HR
Quote from: astrid1st on May 29, 2011, 08:01:34 AM
That brisket looks great!!! Other than the mustard what else did you use? I am trying my very first brisket tomorrow (only 5 lbs) since I am using the smoker for the first time today (Beef Jerky). Since you cooked your brisket 12 hours I should probably be fine with around 5 to 6 hours according the size of mine. Any suggestion would be greatly appreciated.
Astrid
Thanks, everyone. It came out delicious and very juicy. Astrid, I used my own rub. Nothing fancy, just the basics. Salt, pepper, garlic powder, paprika, onion powder, cumin, celery salt.
As far as cooking time, I strongly suggest you invest in a thermometer if you don't have one already. I use the Maverick ET-73. Using one will be more accurate than just relying on "rule of thumb".
Good luck!
Now that brisket has some serious bark on it, you sure have a winner there partner...well done..
nice brisket