dannypat21
is Blowin Smoke!
Had planned on making a brisket early Saturday morning but since I work graveyard shifts I could not wake up. To get the brisket done in time for the family I had to bump up the heat on the stickburner. Threw the Angus brisket on when the smoker was at 400....kept temps around 320-350 the entire cook. Injected with Butchers injection with Prime Dust, rubbed with salt, pepper, paprika, chile powder, cumin, garlic and onion powder. Brisket was done after 6 hours, came out great!
After seperating and eating the point.
Cheesy starchy goodness.
Plated on the finest china.
It was my sons first time trying brisket.
The taste......
And the reaction..........
I think that means he likes it!
After seperating and eating the point.
Cheesy starchy goodness.
Plated on the finest china.
It was my sons first time trying brisket.
The taste......
And the reaction..........
I think that means he likes it!
