maktek
Found some matches.
This is my first time posting but i have been a long time follower. I have gotten a lot of great ideas and advice from reading thru the posts. I currently have a Char Griller with a side firebox that I use.
This was my first brisket that i have tried, i was always a little scared of this cut of meat. I smoked it hot and fast and used an expresso rub that i have come up with. I smoked it fat side down for approx 3.5 hours at 350 till i hit a internal temp of 160. Then i put it in a foil pan covered in foil until it was probe tender around 205. I then seperated the point and flat and wrapped the flat in foil and put in a cooler and cubed the point and put it back on the smoker for an hour or so with some Franklins Expresso BBQ Sauce. It was so tender and juicy i could not believe I had not tried it before. I think there will be lots of brisket smokes in my future. Here is a pic of the sliced flat.
This was my first brisket that i have tried, i was always a little scared of this cut of meat. I smoked it hot and fast and used an expresso rub that i have come up with. I smoked it fat side down for approx 3.5 hours at 350 till i hit a internal temp of 160. Then i put it in a foil pan covered in foil until it was probe tender around 205. I then seperated the point and flat and wrapped the flat in foil and put in a cooler and cubed the point and put it back on the smoker for an hour or so with some Franklins Expresso BBQ Sauce. It was so tender and juicy i could not believe I had not tried it before. I think there will be lots of brisket smokes in my future. Here is a pic of the sliced flat.
