Brisket results


 
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Just finished 2 briskets 8+lbs on my WSM. This is only my 2nd attempt at briskets and I am still not confident in smokin' briskets yet. Many thanks to Jim Minion for his endless patience with all my ?.

Marinated them with Belly's Dr Pepper Marinade, and use Wild Willy's Rub but reduced cayenne and chili powder to suit tastes of my guests.

Discovered a source today with a nice variety of wood and inexpensive compared to what I am used to paying. I used Jim's M. method of starting the WSM, and added a few Oak chunks.

It took 10 hours for the two briskets and I pulled them at 192 deg. Had to cut a piece off immediately and try it of course. Brisket was very tender with a slight smoke flavor. Am anxious to try it again once it cools a little bit. I didn't add any more charcoal during the entire cooking time. When I pulled them off, I still had live coals. I was ready to throw something else on the fire!

The real test will be if the guests like the briskets.

Great Smokin to all,

Marlene
 
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