Xring01
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Brisket Sunday
- Thread starter Xring01
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skiracr
Catalina Ski Race, Boat # 222
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Looking good! One of my favorites on the smoker!
DarkHorseRacing
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So is that just the flat? What rub did you use? Mustard as base? How long and at what temp?
Xring01
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Search this forum, and you will find a few briskets recipes of mine.
Quick run down… This was a costco complete packer. 14lbs.
trim, slight coat of mustard, rub, smoke at 225 for about 5 hours ish.
When internal time hits about155, foil the brisket.
Then I increase the temp on the smoker to 275 ish
Cook it until its done.. tooth pick poke test…. Can can be at 198, or as high at 208, pending how tender the cow was.
About sums it up.
Quick run down… This was a costco complete packer. 14lbs.
trim, slight coat of mustard, rub, smoke at 225 for about 5 hours ish.
When internal time hits about155, foil the brisket.
Then I increase the temp on the smoker to 275 ish
Cook it until its done.. tooth pick poke test…. Can can be at 198, or as high at 208, pending how tender the cow was.
About sums it up.
Xring01
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Xring01
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Butcher Paper, Foil, Foil Pans, all have been around for a very long time.
If you truly want a "hard crust" then don't, but if you prefer a more tender meat with better flavor, then do it.
But thats my opinion.
If you truly want a "hard crust" then don't, but if you prefer a more tender meat with better flavor, then do it.
But thats my opinion.
