got14u
is one Smokin' Farker
Never again will I do a 12-16 hour brisket smoke. This was my first high heat brisket and let me tell ya, there is no reason to be doing over night smokes for a good end product. This one is by far the best brisket I have done. And it only took 4 hrs, yes I said 4 hours. I am doing burnt ends with the point so they are back in the smoker but the flat is resting as we speak. I started at 11 o’clock and ran the smoker at 325-350 by 3 o’clock it was ready to pull. I was figuring at least 5 hours but nope. I did inject it with a Worchester sauce, merlot wine and some granulated garlic. Rubbed with lantana of texas all purpose seasoning and a little extra black pepper. Here are the pics and if you haven’t tried a high temp brisket you should…I am a convert
All butchered up…This one was a *&&^& to trim but we got her
Checked the temps it was at 165 here
Just rested
Point cut for burnt ends
All butchered up…This one was a *&&^& to trim but we got her
Checked the temps it was at 165 here
Just rested
Point cut for burnt ends