igolf2
is one Smokin' Farker
Last few briskets were done at high temp (I know - no pron didn't happen) but I had a rare day off from the golf course and threw on a brisket while I worked around the house and yard.
only had a 6+ lb. flat so that's what I used
Injected with beef broth and rubbed down with salt - garlic - pepper - and a bit of rub
In the smoker ( Gasp - A Gasser!!! - I know it's sacrilege! - but it's all I got right now until quiet time late fall )
Foiled at 165
Bosley the guard pup watched over the brisket ( He knows he will get a piece or two :mrgreen:
sliced up after a 2 hour rest (pulled at 200)
Not a bad dinner after a hard days work
Brisket had a small smoke ring but was juicy, tender and flavorful, this is a great way to do briskets for those of us that just don't have the time for low and slow and I am getting better results too :!:
only had a 6+ lb. flat so that's what I used
Injected with beef broth and rubbed down with salt - garlic - pepper - and a bit of rub
In the smoker ( Gasp - A Gasser!!! - I know it's sacrilege! - but it's all I got right now until quiet time late fall )
Foiled at 165
Bosley the guard pup watched over the brisket ( He knows he will get a piece or two :mrgreen:
sliced up after a 2 hour rest (pulled at 200)
Not a bad dinner after a hard days work
Brisket had a small smoke ring but was juicy, tender and flavorful, this is a great way to do briskets for those of us that just don't have the time for low and slow and I am getting better results too :!:
I couldn't resist, I'm a proud parent!!! This is Muddy:biggrin:
