drains
New member
Scored a 9.8 lbs. brisket a couple days back so today seemed about as good as any to introduce it to old hickory (my #3). After a slight trim and injection it was rubbed generously with John Henry stockyard rub and allowed to "get happy" in the fridge. Upon achieving said "happiness" the brisket was loaded into old hickory along with 4ozs of , surprise, hickory chunks. One maverick probe was inserted into the point and one probe was positioned to monitor the temp in the smoker. The temp dial was then set to 225 and I left for work. Upon my return around 10:30 p.m. Internal temp was 183 and smoker temp was 215. Around 12:15 the brisket reached 195 and was promptly pulled and wrapped and rested for 1 hour. Then sliced and wrapped for later consumption by my family who now thinks I know what I'm doing with all this smoker stuff as my wife calls it. Have I got them fooled or what? Yuk yuk yuk! Pics below.