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Old 02-13-2011, 05:26 AM   #1
is one Smokin' Farker

dannypat21's Avatar
Join Date: 03-01-10
Location: Castaic, CA
Default Hot and Fast Brisket with Scalloped Taters

Had planned on making a brisket early Saturday morning but since I work graveyard shifts I could not wake up. To get the brisket done in time for the family I had to bump up the heat on the stickburner. Threw the Angus brisket on when the smoker was at 400....kept temps around 320-350 the entire cook. Injected with Butchers injection with Prime Dust, rubbed with salt, pepper, paprika, chile powder, cumin, garlic and onion powder. Brisket was done after 6 hours, came out great!

After seperating and eating the point.

Cheesy starchy goodness.

Plated on the finest china.

It was my sons first time trying brisket.

The taste......

And the reaction..........

I think that means he likes it!
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