Well, finally time to try a Brisket, supposedly the holy grail of BBQ, so picked up a 13 1/2 LB'er and time to get to work, researched quite a while on this, people telling you to marinade, inject, fancy rubs, but everytime I read what a real Texan said it was basic bub and smoke it, so got out the Bourbon and lemon lime soda and time to get to work, eating at 2:00 Sun, fired up the smoker at 9:30 Sat night.
trimmed some excess fat off and left 1/4 layer of fat across the top side, mixed up salt, pepper, garlic powder, & onion powder and rubbed it down, put it in smoker at 10:00
Checked about an hour later and temp is holing steady where I want it, back in the house, more bourban and watch TV, fell asleep and didn't wake up until 6:30, here's what it looked like
stuck my remote thermometer in it that the girls gave me for my birthday and just ignore it till it beeps at me, this thing is so sweet, don't know how I got along without one
never set the time on it, really about 8:00 here
Well about 1:00 it started beeping, pulled it off, wrapped in foil and into the cooler chest for an hour to rest (not to cool, to keep warm)
look how much it shrunk from the top picture, barely fit in pan earlier
invited Rocky and Laurie over because they have been to Texas a couple times and had the real thing, wanted to know how it compared, they said it was perfect, Heater just got back from Boise and drove down just in time to get in on it
Now I'll be sacriligeous, I don't see what the big thing is about Brisket, it was good but I like Beef medium rare, would rather buy a good quality roast and cook it that way, now pork is another story, but now I can say I did a brisket and was successful, gonna go make another brisket
sandwich now
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