Smoke Day VIII Brisket


 

Mike Coffman

TVWBB Olympian
6 pound brisket, marinated in Moore’s Marinade for 24 hours. Seasoned with John Henry’s Pecan Rub.
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WSM fired up and steady at 225 at 7:15 AM
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Brisket put onto the smoker with hickory and oak chunks.
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3 hours into the cook and smoker steady at 225.
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Been on now 5 1/2 hours and temp at 230, brisket in stall at 167. Hopefully get it done before the storm hits,
since we are under a tropical storm watch. Got the pork butt in marinade for tomorrow.

At the 5 hour mark, the brisket was at 165, so foiled to help with the stall.

Mini cobs in Cajun Creole Butter getting ready for the smoker.
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Brisket was pulled at 198 internal and probe tender in several spots. Wrapped and put into a wrapped aluminum pan to rest.
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Mini cobs onto the smoker.
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Plated with baked beans, potato salad and pasta salad.
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Very moist, tender and delicious meal!

Thanks for looking!
 
Mike, a Fantastic Meal!!
Please telll about the Cajun Creole Butter cobs...
how is the butter made? the cobs cooked on the smoker how long? what temp?
Everything Looks AWESOME!
 
Jim, I get the butter from HERE. I put it on the smoker right after I removed the brisket and it only took about 20 minutes for it to get done, since I also used frozen mini cobs.
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All looks Perfect Sir! I do have a concern about your WSM not being dirty enough though.
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Great pic's too.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
All looks Perfect Sir! I do have a concern about your WSM not being dirty enough though.
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Great pic's too. </div></BLOCKQUOTE>

Thanks, but you should have seen it and my grill before I cleaned them up!
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