The meat was out of this world, way up on my list!!
The only thing I did not understand, it took 18-1/2 hours for the cook! It was worth the wait.
Thanks to everyone on the form for all your help and info these last several years!!
Bought a 12.85# Choice Packer Brisket with a really nice fat cap.. Washed it, patted it dry and applied a dry rub fairly heavy all over, put it in the fridge for 4 hours. Let it sit out while I prepped the AmeriQue. Set the temp to 225*, set the probe for the point at 195*, and a probe in the flat for checking! I used 5 oz. of Hickory and 2 oz. of Sugar Maple, we like heavy smoke. I put the brisket in the smoker, smoker temp was 67* and meat probes were 55*. Checked the meat when my point reached 194, and the flat was 205*. Thermapen went in like warm butter and confirmed my temps so I took it out, double wrapped flat in foil and put cooler and put the point back in until it reached 205*.
The meat was out of this world, way up on my list!!
The only thing I did not understand, it took 18-1/2 hours for the cook! It was worth the wait.
Thanks to everyone on the form for all your help and info these last several years!!
The meat was out of this world, way up on my list!!
The only thing I did not understand, it took 18-1/2 hours for the cook! It was worth the wait.
Thanks to everyone on the form for all your help and info these last several years!!
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