hav
is one Smokin' Farker
Well I finally decided to smoke a brisket, albeit only a flat. You see, I’m not a big fan of this cut, except for maybe pastrami…which I have made in the past and was delicious!
Got the drum loaded with KF Comp and about 4 chunks of Mesquite.
I slathered a 5.5lb flat with mustard and used Black Bart’s Brisket Rub that I got for free from Fred’s Music and BBQ site, thanks Fred!
Almost 12 hours later, internal temp 199° & fork tender. I foiled it and wrapped it in towels and stuffed in a cooler.
Since it was done in the wee early morning hours, I eventually had to re-heat it in the oven for dinner…this may have been a big mistake…like I said earlier, I am not crazy about brisket to begin with, but this seamed too dry (the bark was delicious though!). Or is it that I am just used to eating smoked pork?
As far as I am concerned, I should have calculated a better start time so I can enjoy soon after the initial cook. But all in all, not bad for a novice…
Got the drum loaded with KF Comp and about 4 chunks of Mesquite.
I slathered a 5.5lb flat with mustard and used Black Bart’s Brisket Rub that I got for free from Fred’s Music and BBQ site, thanks Fred!
Almost 12 hours later, internal temp 199° & fork tender. I foiled it and wrapped it in towels and stuffed in a cooler.
Since it was done in the wee early morning hours, I eventually had to re-heat it in the oven for dinner…this may have been a big mistake…like I said earlier, I am not crazy about brisket to begin with, but this seamed too dry (the bark was delicious though!). Or is it that I am just used to eating smoked pork?
As far as I am concerned, I should have calculated a better start time so I can enjoy soon after the initial cook. But all in all, not bad for a novice…
