gregbooras
Moderator
After traveling in Texas last year, I noticed that a few of the old timers smoked their briskets much hotter than we do. With my first try I did my last brisket at 250 degrees and it was good, so this time I cranked it up to 260 degrees. The results were excellent and now I can start my briskets first thing in the morning and they will be done for dinner!
Brisket
6.7 lb. choice flat from Costco
Wood:
5.5 oz. Pecan
Quick Tender:
Apply and allow to sit for 30 minutes, rinse well and then pat dry & apply rub
Rub:
3 T Pickle Juice/3 T Yellow Mustard
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic
Directions:
Applied yellow mustard and then the rub, placed in refrigerator overnight
Place in smoker at 260 degrees with the fat side down.
Once it hit 195 degrees tested to make sure it is tender, removed from smoker.
Placed the brisket in pan covered with foil (added 1 cup Au Jus) placed back in the smoker at 160 degrees, until dinner time.
* Took 7.5 hours to come up to 195 degrees, excellent brisket.
Best Greg
Brisket
6.7 lb. choice flat from Costco
Wood:
5.5 oz. Pecan
Quick Tender:
Apply and allow to sit for 30 minutes, rinse well and then pat dry & apply rub
Rub:
3 T Pickle Juice/3 T Yellow Mustard
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic
Directions:
Applied yellow mustard and then the rub, placed in refrigerator overnight
Place in smoker at 260 degrees with the fat side down.
Once it hit 195 degrees tested to make sure it is tender, removed from smoker.
Placed the brisket in pan covered with foil (added 1 cup Au Jus) placed back in the smoker at 160 degrees, until dinner time.
* Took 7.5 hours to come up to 195 degrees, excellent brisket.
Best Greg