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Unread 04-13-2014, 08:35 AM   #1
smoke ninja
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Join Date: 01-03-14
Location: Detroit michigan
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Default You are looking live at a brisket cook

This is the largest brisket I've cooked. Weights in at 13 lbs. I normally do smaller briskets or have the butcher chop off the toe end.

Last night I put her under the knife

This is what I trimmed, maybe I'll make some tallow

I slather with a top secret recipe and lightly rub with a simple bbq rub before I wrap in plastic until this mornings cook.

Fark I slept in. Wanted it on by 6, started at seven. Here's how I setup the smoker. I run just over 300* for brisket. I used cowboy lump ($3.20 a bag) for heat and mesquite for flavor, yes I'm using chips.

While the smoker is getting ready I rubbed down with coarse salt pepper and lemon.

This brisket is a little big for my tiny smoker so I'll use a ss bowl as a base and drape it over it.

It's about an hour into the cook, smoker is 315*. To be continued. ........

Let's all just calm down and smoke a fatty

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