Cliff Bartlett
R.I.P. 5/17/2021
We had a Birthday BBQ yesterday for my Son and Grandson. I decided to do a Brisket for the occasion. A few weeks ago I picked up a nice 9.5 lb. Packer. I used a basic all purpose rub for a starter and then gave a heavier coat of Simply Marvelous Cherry Rub. Let it sit overnight in the rack and pan. Got up the next morning at 4:45 and injected it with Kosmos Brisket Rub. Got the WSM up to temp and the brisket on at 6:15 am. I did a moderate trim on the fat cap. Smoked fat cap down for this cook. I debated whether to foil this one or not. I have foiled around 165 in the past but decided to use no foil for this cook. Used a few hunks of Cherry Wood for my smoke. Ran my smoker at a steady 250 and finally raised it to 270 for the final hour or so. Pulled the brisket at 5:00 pm. It's internal temp was 198. Pulled it and let it rest for about 15 minutes and then wrapped it in three layers of foil and wrapped it in a towel and put it in the cooler for two hours. Finished off my sides. Not many pics of that because it's all stuff I've posted recently and felt it would be redundant. When I got ready to slice and serve it was pretty hectic in the kitchen. Everyone was hungry and ready to eat, so my plated pic's are not the greatest. This brisket is, by far, the best I've ever done. The meat was delicious, tender and juicy. I served just the flat and saved the point for some Burnt Ends later in the week. I also did another Rum Cake in my WSM for dessert, but I've posted that recently too. Here are my pic's.
Got it all rubbed down the night before and placed in fridge.
Injection completed. Applied more SM Cherry Rub
Got the brisket on at 6:15 am and didn't pull the lid for the entire cook.
Almost done. This was probably around 4:45 pm.
198 internal and done.
Ready for rest time.
My cooler I got for all my cooks. Great cooler!
Finished off veggies. Cajun Corn and seasoned bakers.
Getting sliced up.
Plated.
Well, that's it for now. Thank you all for looking.
Got it all rubbed down the night before and placed in fridge.
Injection completed. Applied more SM Cherry Rub
Got the brisket on at 6:15 am and didn't pull the lid for the entire cook.
Almost done. This was probably around 4:45 pm.
198 internal and done.
Ready for rest time.
My cooler I got for all my cooks. Great cooler!
Finished off veggies. Cajun Corn and seasoned bakers.
Getting sliced up.
Plated.
Well, that's it for now. Thank you all for looking.
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