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Old 07-04-2013, 05:43 PM   #1
is one Smokin' Farker

Join Date: 08-15-11
Location: St. Louis, MO
Default Fourth of July Brisket (PRON)

3.25 lbs Flat

Rubbed with:
2 T Shallot pepper
2 t Four Pepper Blend
1 t Onion powder
1 t Garlic powder
1 t smoked paprika
1/2 t rosemary
1/2 t thyme
1/2 t anise
1/4 t coriander
1/4 t cumin
1/4 t cayenne
1 t Chicago Steak Seasoning (Penzey's)
1 t BBQ of America (Penzey's)
1/2 t coffee
2 T salt
1 T sugar
1 T brown sugar
1 T Turbinado Sugar.

Smoked with pecan at 250-275 degrees.

1:30 fat cap down
1:10 fat cap up

Removed at 175 IT

Brushed with beer and patted with brown sugar.
Foiled and returned to smoker.

:35 fat cap down
:25 fat cap up

Unfoiled and returned to smoker.
:15 each side.

Removed when probe inserted nicely.
IT = 190-195 degrees depending on where inserted.

Refoiled and coolered :45

Served with Cold Smoked White Cheddar, Dill Cucumbers, Cole Slaw, and Quinoa.

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