PorkDork
Knows what a fatty is.
- Joined
- May 16, 2011
- Location
- La Grande, OR
Got a my first brisket getting ready to be put on the smoker this morning! Wanted to give a thanks to everybody who has contributed to any forum regarding briskest in the past 10 years because I think I've read them all in the past couple weeks! Whew! :shock:
Safeway was getting darn near $4 a pound for a brisket so I had them cut off a part of the point to save a couple bucks (as in $35)! So the first pic is what I ended up with, an 11# brisket. After some trimming of course!
Covered that baby up with a heavy mixture of kosher salt, fresh ground black pepper and plow boys bovine bold. Never used the bovine bold, so I'm stoked to give it a try.
Currently getting the UDS up to temp and under control so I can throw that bad boy on there!
My plan is to bring the brisket up to 165. Wrap it with a a cup or 2 of the delicious magical juice I use in my water pan and bring up to 195-200, or until it passes the probe test. I'm hoping from start to finish I can get it done in about 10 hours for when I put it on. I'm planning on running my temp at 225-250.
Wish me luck!
More to come!!!
Safeway was getting darn near $4 a pound for a brisket so I had them cut off a part of the point to save a couple bucks (as in $35)! So the first pic is what I ended up with, an 11# brisket. After some trimming of course!
Covered that baby up with a heavy mixture of kosher salt, fresh ground black pepper and plow boys bovine bold. Never used the bovine bold, so I'm stoked to give it a try.
Currently getting the UDS up to temp and under control so I can throw that bad boy on there!
My plan is to bring the brisket up to 165. Wrap it with a a cup or 2 of the delicious magical juice I use in my water pan and bring up to 195-200, or until it passes the probe test. I'm hoping from start to finish I can get it done in about 10 hours for when I put it on. I'm planning on running my temp at 225-250.
Wish me luck!
More to come!!!