Steve P. (Timmee)
TVWBB Member
Here's my latest brisket (it was about 6 pounds before trimming), seasoned differently than I normally do it. The reason I changed things up is my father is a type 2 diabetic, so I needed a rub with less sugar. So, after I injected it with stock (I accidentally used chicken stock instead of beef stock, and didn't notice until it was too late), I coated the brisket in yellow mustard, followed by Weber's Steak and Chop seasoning. It went on the WSM at 8 am with Kingsford blue and apple wood chunks, at around 275 degrees. Right before I foiled it, I sprinkled on some more of the seasoning, a little bit of paprika, and let it go until it was probe tender (around 205 degrees, about 3:30 pm).
I had to transport the brisket to my father's house about 45 minutes away, so the "bark" was pretty soft, but the brisket was well received by everyone. It was good enough that even my 7 year old niece, who is a picky eater, asked for seconds. Now, since this is a Photo Gallery thread, it's time for the pics.
Just put on the smoker. You might be able to see the stock in the bottom of the pan.
Just before it was foiled, after I put more of the seasoning and the paprika on.
At my father's house, sliced (my knifework needs work).
A closeup pic, to show the smoke ring and "bark".
Enjoy, and as always, comments/suggestions are appreciated.
I had to transport the brisket to my father's house about 45 minutes away, so the "bark" was pretty soft, but the brisket was well received by everyone. It was good enough that even my 7 year old niece, who is a picky eater, asked for seconds. Now, since this is a Photo Gallery thread, it's time for the pics.
Just put on the smoker. You might be able to see the stock in the bottom of the pan.
Just before it was foiled, after I put more of the seasoning and the paprika on.
At my father's house, sliced (my knifework needs work).
A closeup pic, to show the smoke ring and "bark".
Enjoy, and as always, comments/suggestions are appreciated.
