Bought a 13# Packer from Sams. Choice/Angus. Price was 2.58 per pound. Since this was my first brisket I thought I would start off simple and go from there in the future.
I trimmmed it, rubbed it with salt, pepper, garlic powder and let it sit in the fridge until 1030pm. Lit the Kamado Joe at 1030, using Royal Oak lump, and pecan chunks for smoke. Added my Auber controller at 1100pm set to 240f. At 1130 added the brisket, using my maverick thermometer to mointor the meat temp.
Didnt open it back up until noon to take a peek. At 230pm the brisket was 200F and done. Probed like butter. I had started checking at 192F. I wrapped it in foil and towels and then placed into a cooler until 530pm. It was fantastic. I saved the point to use in chili this week.
This site is a wealth of information, and thanks!
10-08-2012 03:37 PM
Not bad, sir. How'd you like the s&p w/g rub?
10-08-2012 03:37 PM
Good job! Brisket is my favorite BBQ, and that one looks good enough to eat...
10-08-2012 03:43 PM
Nice cook, I actually think putting the point in chili is a waste. I prefer sliced point to flat. Still, a good cook.
10-08-2012 04:08 PM
Mighty Fine! It's hard to find a good choice packer around here without a hunt.
10-08-2012 05:22 PM
Looks like you nailed it. Mighty fine looking. :clap:
10-08-2012 05:26 PM
Looks delicious! Hope you take pics of the chili when you make it. :thumb::grin:
10-08-2012 05:58 PM
Looks good to me it aint rocket science is it.
10-08-2012 06:30 PM
Great job. Love me some brisket
Have fun and happy smoking
10-08-2012 07:04 PM
Looks good! I'll have a helping please.
Terry The Toad
10-08-2012 09:00 PM
Looks great! :thumb: I've been hankering for a brisket. I'm gonna try to get one on the smoker this weekend.
10-08-2012 09:14 PM
Point!, in chili!!:hand: Dude, Burnt Ends!!!!!:doh:
10-08-2012 10:54 PM
KISS a brisket and it'll love you back
10-08-2012 11:09 PM
Bravo! There's a lesson to be learned for me - KISS and don't peek! Looks great.