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I smoked my first brisket with excellent results. Rubbed an 11.5 lb packer cut with rib rub. Let it sit in the refrigeratior for about 30 hours. Smoked it in the Smokette for 14 1/2 hours at 225 to bring it to 190 degrees. Could cut it with a fork - tender, moist and plenty of left overs for sandwiches. I served it with sauce on the side, grilled veggies (mushrooms, onions and peppers), salad and rice. I think I could have left it in to smoke to about 195 and melted some more of the fat but it was lip smacking good.
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So far, I have made a a pork shoulder, baby back ribs, beef back ribs, chickens, brisket and pastrami. Next are some regular pork ribs and a pork butt. Picking my son up from college in Virginia this Sunday so I may have to wait until next week to do those ribs. He is anxious to get a taste and his favorite food is pork (chops and/or ribs.) Thanks for the tips.

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