Yellow Drum Brisket

Well, it was time to get the bright yellow drum dirty.

Picked up an 11.76 pound packer at my local Cash and Carry.



Rubbed it with the following ingredients . . .



using the Tri Level Rub method . . .



and on to the smoker at 10 pm Friday night.

Saturday morning I went out to check about 7:30 and it looked like this at 148° . . .



Uh oh . . . the drum is getting dirty. :biggrin:



At 165° I put it in a foil pan . . .



And cooked it till the Thermapen poked through it like butter. (Various spots were between 195° to about 203°)

Had some guest over for dinner and we all tore into it pretty good. By the time I got around to taking finish pictures, this is all that was left.



Seasoning came out really well. Didn't have much of a bark though because of the foil I am sure. Oh, and I discovered I had a whacked temp probe so I was actually smoking it at about 200° to maybe 230°. No wonder it took 17 hours. Kind of long for a drum I thought. But made more sense once I investigated the temp issue.

All in all it was pretty darn tasty.

Thanks for looking.

Dave