Brisket cook
Been awhile since I posted on smoker thread. Did a 17lb brisket, wrapped in butcher paper at 165 degrees. Also injected with beef broth before putting rub on. Rub was equal parts salt and pepper. All night cook,took off smoker at 180 degrees, put in oven at 225 degrees to finish off. Final internal temp of meat in oven when it hit 205 degrees. Overall turned out great. Used almost a whole 7kg bag of Kingsford charcoal in weber smokey moutain cooker, very cool windy night.
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