104timberwolf
Full Fledged Farker
- Joined
- Nov 2, 2013
- Location
- Montgomery, Alabama
Today I once again took on my nemesis, the packer brisket. Previous attempts on my old Brinkmann offset firebox smoker were always hit or miss.
Today I tag teamed with Little Enos, my Assassin GF17 smoker. This was my fourth cook, having started with pork butts, beef ribs and turkey breasts before taking on a 10 pound prime packer brisket from Costco.
The brisket went on at 9:00 last night at 225 degrees, using pecan splits and Kingsford pecan charcoal. I only opened the smoker to wrap the brisket in paper and then to poke it a few times to check for doneness. I wound up pulling it off at 198 degrees for a rest inside a warmer box.
Absolutely the best brisket I’ve ever made, at a fraction of the effort. The Mrs. commented that the investment in the Assassin was worth it for a great brisket alone. We had it with mustard slaw on onion rolls.
Today I tag teamed with Little Enos, my Assassin GF17 smoker. This was my fourth cook, having started with pork butts, beef ribs and turkey breasts before taking on a 10 pound prime packer brisket from Costco.
The brisket went on at 9:00 last night at 225 degrees, using pecan splits and Kingsford pecan charcoal. I only opened the smoker to wrap the brisket in paper and then to poke it a few times to check for doneness. I wound up pulling it off at 198 degrees for a rest inside a warmer box.
Absolutely the best brisket I’ve ever made, at a fraction of the effort. The Mrs. commented that the investment in the Assassin was worth it for a great brisket alone. We had it with mustard slaw on onion rolls.
Attachments
Last edited:
