Doing another brisket Part III

Pulled out the ol' smoker and am doing another brisket!

Trying something a little different this time.

Going low and slow.

Took out the meat at 0330 this morning, gave it a dry rub of cayan pepper, garlic, salt, pepper, bbq seasoning.

Going to set the smoker at 250 and do a 5 hour smoke, then wrap it tightly in foil with apple juice and do a final 6 hour smoke.

It's a 12 pound brisket.

Using my Green Mountain Smoker, Model; Daniel Boone.

Pics or it didn’t happen.

a reply to: GreenGunther

Getting to room temp and applying the rub . . . . .

Now we wait. . . . . . . .

Nice! I usually inject the brisket the night before and do as you did with room temp rest on the rub.

12 lb briskets are usually about 15 hrs for me. I use wood so it isn't exactly perfect steady heat and use a thermometer and a jiggle test to confirm.

The real problem is not drinking a twelve pack when you wake up at 3:30 and not falling asleep before the brisket can be enjoyed at the party. I have had large parties where I didnt even get any but the fat scraps at the end and some pieces of bark.

a reply to: DBCowboy

Nice smoker! How do like using pellets?

a reply to: luthier

I'm still experimenting.

My smoker has a good thermometer and a steady rate so temp is not an issue.

I like the pellets. Have Hickory this time.

I have a meat thermometer and one tied into the smoker itself so my internal temp goal is going to be 205F.

I might have spiked my morning tea, but will have ample opportunity to nap this afternoon.

a reply to: DBCowboy

Man I need a pellet smoker to have the nap option. I have a large vertical wood smoker so I can do venison sausages. Love it but I can't take a nap....or at least voluntarily.

I prefer hickory as well. I learned to bbq in Texas where they like mesquite but it's too bitter for me.

originally posted by: luthier
a reply to: DBCowboy

Man I need a pellet smoker to have the nap option. I have a large vertical wood smoker so I can do venison sausages. Love it but I can't take a nap....or at least voluntarily.

I prefer hickory as well. I learned to bbq in Texas where they like mesquite but it's too bitter for me.

I've uber-geeked.

I have an app on my phone that can control the temp and can even read the internal temp,

a reply to: DBCowboy

So cool. I have the remote thermometer but it doesnt feed itself. I have a pellet stove at home for supplemental heat and I think about getting a smoker quite a bit.

I did a very large leg of lamb recently. If you like lamb it's a cool different way to do it. Suckling pigs as well.

If we can't get along politically brisket beer and scotch make up for it..

Enjoy your feast and have a great weekend

a reply to: DBCowboy

My stomach is gurgling looking at that fine looking brisket DB. I do several briskets and pork shoulders a year in my Masterbuilt electric smoker. Best thing I ever did, back in 2016, was to buy this digital thermometer. It notifies you when the desired internal temperature is reached, using an app on your smart phone. I have yet to have a problem with accuracy or reliability. You can set it, take a nap and the thing will wake you with an alarm when the desired temperature is reached.

a reply to: DBCowboy

Haha...disregard my last post DB. I was writing it, when you posted that you already have a similar product. How do you like it so far?

a reply to: DBCowboy

Applejuice? Sounds very delicious.....

Use anything fancy for the smoke?
I like Hickory and Mesquite,

originally posted by: luthier
a reply to: DBCowboy

So cool. I have the remote thermometer but it doesnt feed itself. I have a pellet stove at home for supplemental heat and I think about getting a smoker quite a bit.

I did a very large leg of lamb recently. If you like lamb it's a cool different way to do it. Suckling pigs as well.

If we can't get along politically brisket beer and scotch make up for it..

Enjoy your feast and have a great weekend

Try using coffee as a marinade next time you do leg of lamb.

You won't be disappointed!

originally posted by: solve
a reply to: DBCowboy

Applejuice? Sounds very delicious.....

Use anything fancy for the smoke?
I like Hickory and Mesquite,

Using Hickory. I want it sweeter this time.

originally posted by: shawmanfromny
a reply to: DBCowboy

Haha...disregard my last post DB. I was writing it, when you posted that you already have a similar product. How do you like it so far?

Really like it.

Getting used to it. My only issue is the low and slow.

I want the char and bark, just impatient.

a reply to: DBCowboy

Will try! We moved to a very farm oriented community so I get that stuff fresh.

I have used coffee and its flavor and acids before.

originally posted by: DBCowboy
Pulled out the ol' smoker and am doing another brisket!

Trying something a little different this time.

Going low and slow.

Took out the meat at 0330 this morning, gave it a dry rub of cayan pepper, garlic, salt, pepper, bbq seasoning.

Going to set the smoker at 250 and do a 5 hour smoke, then wrap it tightly in foil with apple juice and do a final 6 hour smoke.

It's a 12 pound brisket.

Using my Green Mountain Smoker, Model; Daniel Boone.

Ahhhh man I miss my big Green Egg used to do a damn good brisket just like you said low and slow. Also used to make awesome beef jerky. It would take me all night but it was worth it LOL.

a reply to: DBCowboy

Have you ever tried using butcher paper instead of foil?

You can spray the butcher paper with water, it will help steam and also make it a semi permeable barrier so it can breath and you can keep more of the bark texture.

a reply to: CriticalStinker

I thought about it, but I wanted the meat tender as well.

Using the foil also speeds up the cook time a bit.