First brisket in SM025 | Cookshack

cravin-tx-queMember

Just put a 9 lb packer on for lunch tomorrow.
Been in fridge with rub for 9 hours.
Put on with some apple, cherry and hickory at 225.

5/29/117:10 PM

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Former Member

Looking forward to hearing the result. I just put my 9 pounder in the smokette. Equal mix of apple and hickory. Injected with beer, kosher salt, and worcestershire, then rubbed with my own special blend. My last brisket was a bit on the dry side so I thought I'd try the injection. Hope I didn't waste a really good beer!

cravin-tx-queMember

Temp in point is up to 186 this morning, temp in flat is up to 189. I'm pulling and FTCing when temp in point gets up to 195.

cravin-tx-queMember

Holy cow!!! I just sliced up the brisket and all of the family tried some before I put it in the oven at 200* with just a hair of beef broth to keep it from drying out. Every one of them said it was the best I've ever done and I couldn't agree more. My wife told me that the CS was the best "hobby" purchase that I ever made.

Cooler ready for memorial day get together.

5/30/1110:03 AM

pagsMember

That looks like it turned out great. Nice job.

5/30/1110:34 AM

smokinmaineiacMember

Sure looks good. I wish we could buy packers in our area. All we can get are those crummy Walmart packers.

5/30/1111:46 AM

Former Member

Fanatastic job on the brisket and pics.

cravin-tx-queMember

Aww man, I feel fat as a tick. There were 4 adults and 3 children and there is only enough left for one sandwich now. I guess it was ok. Lol

And guess who got nominated to cook for their wedding rehearsal dinner? Yep...

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