Today I cooked up the 11 lb brisket that I picked up the other week at Costco.
I used a rub from a local store here called The Spice Outlet. I used Napa Valley Beef Rub. It appears to be a mix of Sea Salt Pepper and Paprika.
I ran between 270-300 the entire cook then wrapped in butcher paper. It took about 1:30 hours after the wrap to probe tender. Letting it sit on the counter filling the house with good smells was so hard.
I trimmed this brisket much better than the first one I did on my old UDS. Practice makes better. The first 2 photos is of the trimmed brisket with the Rub applied.
The next 2 photos shows how you use a roast rack to make an oversized brisket fit within 16 inches.
The last 4 are the money shots.
K
I used a rub from a local store here called The Spice Outlet. I used Napa Valley Beef Rub. It appears to be a mix of Sea Salt Pepper and Paprika.
I ran between 270-300 the entire cook then wrapped in butcher paper. It took about 1:30 hours after the wrap to probe tender. Letting it sit on the counter filling the house with good smells was so hard.
I trimmed this brisket much better than the first one I did on my old UDS. Practice makes better. The first 2 photos is of the trimmed brisket with the Rub applied.
The next 2 photos shows how you use a roast rack to make an oversized brisket fit within 16 inches.
The last 4 are the money shots.
K
