Bob Correll
R.I.P. 3/31/2022
I'm leaning towards doing a butt, and maybe a tri tip, for Smoke Day, but yesterday I cut off a piece of Prime brisket flat to smoke for dinner.
Details up front.
Seasoned with salt, pepper, and garlic powder.
Apple and hickory for smoke, ring of Kbb, minioned with Chef's Select briqs.
The dome therm on my 14" WSM read 250° for most of the cook.
Internal read 165° after only 2 hours, so I wrapped it in butcher paper.
After 2 more hours it was 205° internal and probing pretty much tender.
Wrapped in newspaper, then a beach towel, and rested in a closed microwave for over 2 hours.
When sliced, the thin tapered part was, as expected, fairly dry, but the moisture increased the farther up the ladder I cut.
Served on a roll from a small town mom and pop bakery with a dab of honey/sriracha bbq sauce.
Wife and I were very pleased with the outcome.
Then came this morning's breakfast.
Thanks for stopping by!
Details up front.
Seasoned with salt, pepper, and garlic powder.
Apple and hickory for smoke, ring of Kbb, minioned with Chef's Select briqs.
The dome therm on my 14" WSM read 250° for most of the cook.
Internal read 165° after only 2 hours, so I wrapped it in butcher paper.
After 2 more hours it was 205° internal and probing pretty much tender.
Wrapped in newspaper, then a beach towel, and rested in a closed microwave for over 2 hours.
When sliced, the thin tapered part was, as expected, fairly dry, but the moisture increased the farther up the ladder I cut.
Served on a roll from a small town mom and pop bakery with a dab of honey/sriracha bbq sauce.
Wife and I were very pleased with the outcome.
Then came this morning's breakfast.
Thanks for stopping by!