I got got a new smoker last week, Weber Smoky Mountain, and the wife demanded I make brisket. I've never made brisket before, I figure now is as good a time as any to learn how, so off to http://www.letsgokings.com/bbs/f10/b...ach-73990.html I went and picked up a 11.5 pounder for about $43. It was actually 16 pounds but the guy behind the counter trimmed about 5 pounds of fat off(which saved me a few bucks), gotta love the service there. Found a rub on the internet and I'm in business.
1/2 C Onion Powder
1/4 C Kosher Salt
1/4 C Garlic Powder
1/4 C Paprika
1/4 C Brown Sugar
1/4 C Black Pepper
I plan to start cooking around 2am and hopefully have it ready for dinner at 6:30 Friday night. Anybody have any suggestions? Wood choices are, Apple, Cherry, Red Oak, or Oak Red wine barrel. I'm leaning toward the wine barrel. I'll throw some pictures up as soon as I upload them.
Why did you fist a biscuit?
karma to you for beef palace!!!!
btw, I love the beef palace rub. it is all I use for my steaks.
Do not keep opening the lid to check on the progress. Get some cigars some good beer and send the wife shopping. I have never smoked brisket, but when I smoked some turkey I found that brining first improves the taste. Have fun.
I've got a thermometer with a long cord, so that should prevent me peeking under the hood. I saw some recipes for brining brisket, I'll try that next time.
Originally Posted by homersimps
Did you get the 18.5 or 22.5 & where. I want to buy one by the end of the year.
Put the brisket in the basket.
22.5 on Amazon.com for $320 free shipping and no tax! I had an alert set with camelcamelcamel.com I got an email alert a couple of weeks ago that the price had dropped, so I jumped on it. Right now they are back up to $399, 18.5 is $275.
Originally Posted by WingHater
So about halfway through by now? Looking forward to hearing how it turned out.
So far so good, got the brisket on around 2:30, was back in bed by 3:15. Woke up at 6:30, still at 225 degrees. Went back to bed. At around 8:30 it was at 210, so I opened the vents more. I added some more charcoal a few hours ago. I don't think I started with enough charcoal at the beginning. Also added water to the pan as well.
Originally Posted by OTTo VoN BLoTTo