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javahog2002
08-27-2012, 12:53 AM
Not much brisket left after my daughters team party Sat night.
Here's the details:


Trimmed a little fat ( left 1/2 to 1/4 in layer)
Slathered with yellow mustard
Heavy coating of Tony Chachere's Creole Seasoning
Refrigerated Overnight
Loaded offset charcoal basket with hickory and charcoal
lit 20 briquets and dumped on top of loaded basket
Started at 8:30am (a little late)
Mopped every 30-45 minutes (recipe below)
Foiled meat & remaining mop/onions/lemons at 1:30 pm
Brisket pulled at 5:30 at 180-190 degrees
Rested in Ice chest for 1.5 hours
Sliced and Enjoy
Rudy's Sause (Optional)

Mop sauce:


1 cup oil
1/2 cup vinegar
1/2 cup cider vinegar
1 cup ranch dressing
3 tbsp soy sauce
2 med onions sliced
2 lemons halved
1 beer
heat in a pot on the fire box



Here's some pron:


The brisket, seasoning and mop ingredients Friday night

70072


Before foiling

70073


Offset Smoker used

70074

cowgirl
08-27-2012, 01:19 PM
Great looking brisket! I'm sure your daughter's team enjoyed the cook! :thumb:

garyk1398
08-27-2012, 01:54 PM
Nice packer!