Took a break

[Jaxcmc]

I took a break from rebuilding my pool pumping station and smoked a brisket in my box smoker. I used half cherry and half apple wood chips.

 

[bakerboy]

How many hours and at what temp?

 

[Texas Splash]

Awesome! Looks great. We just smoked a brisket yesterday ourselves. Had left-overs for lunch.

 

[Jaxcmc]

It was around 11 hours at 200-225. I didn't have any leftovers as my sons band showed up to practice.

 

[WASP]

Sure looks good. Now I have brisket cravings.

 

[bakerboy]

Nice!!!

What setup are you using? I'm also a "smoker" LoL

 

[pooldv]

Yum! Meat! :chef:

My newest fave wood for brisket is pecan.

 

[Texas Splash]

Did our brisket in our Trager grill. Mesquite flavored pellets. Smoked at 225 degrees for 4 hours, then removed and sprayed with water and Worcestershire sauce, then wrap in butcher paper and smoked again until internal temp was 198 degrees (that took about another 5 hours or so). Our brisket was 12 lbs. Tasty!

 

[Jaxcmc]

I cook mine fat cap down, with thick cut bacon layer across the top at 200. After 5hours I wrap it in foil for another 5 hours or so until 195 degrees. I like to use "Butchers" rub and injection....I tired making my own rub..didn't turn out so good.....

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Yum! Meat! :chef:

My newest fave wood for brisket is pecan.

your right ...pecan is awesome with beef.....

 

[Jaxcmc]

Nice!!!

What setup are you using? I'm also a "smoker" LoL

I am using a 40" Grill Master that has been gutted. Didn't like any of the insides, so I replaced the wood chips bowl, water pan. Nothing fancy but we know,each other....your rig?

 

[BoDarville]

Looks great