Smoked a 10.5 pound packer brisket on Friday. Here is is all rubbed and ready for the drum.
Put it on around 12:30 am.
Really fills up the grate! Used Royal Oak briquettes (for the last time) and some hickory and cherry.
Checked it at 6 am and it was at 165°.
Had a lot of time on my hands since I took a vacation day so I made up a few appetizers -- ABTs, MOINK Balls and Armadillo Eggs.
Didn't want to disturb the brisket lifting the drum lid and such so I fired up the SnP.It was kind of fun having them both going at once.
Here are the appetizers done . . .
and finally the brisket. No foil to 195°.
Separated the flat from the point wth the intention of making burnt ends but that didn't quite work out. The point was falling apart and wasn't "cubable". I had to put it in the cooler right when I pulled it off to go pick up my kids from school. As was explained to me, that long rest probably made the point too done. So I made some shredded BBQ beef instead.
And here is the flat sliced.
Thanks for looking.
Dave
Put it on around 12:30 am.
Really fills up the grate! Used Royal Oak briquettes (for the last time) and some hickory and cherry.
Checked it at 6 am and it was at 165°.
Had a lot of time on my hands since I took a vacation day so I made up a few appetizers -- ABTs, MOINK Balls and Armadillo Eggs.
Didn't want to disturb the brisket lifting the drum lid and such so I fired up the SnP.It was kind of fun having them both going at once.
Here are the appetizers done . . .
and finally the brisket. No foil to 195°.
Separated the flat from the point wth the intention of making burnt ends but that didn't quite work out. The point was falling apart and wasn't "cubable". I had to put it in the cooler right when I pulled it off to go pick up my kids from school. As was explained to me, that long rest probably made the point too done. So I made some shredded BBQ beef instead.
And here is the flat sliced.
Thanks for looking.
Dave