sandro
Full Fledged Farker
Recently got my hands on a Creekstone Farms USDA choice 13 pounder full packer brisket, and had a blast cooking it on my small offset smoker with beech wood. Good stuff. Best yet.
Should get a hold of a third of a cord of white oak eventually, keeping temps with beech was a challenge (it doesn't leave much of a coal bed) but I managed to hold 250 for the first 4 hours, 265 for 3 more, and 275 for the wrap within 5 degrees. Some beers were consumed. Rested 3 hours. Man do I love me some juicy brisket.
Wanted to try the Lawry's Seasoned Salt craze but that ain't a thing 'round my parts, the stuff sold on Amazon is apparently not the original US product. Went with Bearded Butcher original instead spiked with an equal amount of coarse-ground black pepper
Should get a hold of a third of a cord of white oak eventually, keeping temps with beech was a challenge (it doesn't leave much of a coal bed) but I managed to hold 250 for the first 4 hours, 265 for 3 more, and 275 for the wrap within 5 degrees. Some beers were consumed. Rested 3 hours. Man do I love me some juicy brisket.
Wanted to try the Lawry's Seasoned Salt craze but that ain't a thing 'round my parts, the stuff sold on Amazon is apparently not the original US product. Went with Bearded Butcher original instead spiked with an equal amount of coarse-ground black pepper
