Smoked my first brisket today. Dry brined with salt about 18 hours before and pumped with some beef broth. Used Big Bad Beef Rub recipe from amazingribs.com. 16 hours at 225 on a large BGE with apple wood and BBQ Guru doing temp control. Wrapped in butcher paper, Aaron Franklin style, after the stall. Rested for 4 hours after it came out.
Small 10 lb choice from local butcher. $3.04/lb
Rubbed and ready to go
After 16 hour in the smoke
Slice from the flat (I was slicing a bit too thick)
Slice from the point
Chopped ends and reminder that knives are sharp, even serrated ones
Get in my belly!
Small 10 lb choice from local butcher. $3.04/lb
Rubbed and ready to go
After 16 hour in the smoke
Slice from the flat (I was slicing a bit too thick)
Slice from the point
Chopped ends and reminder that knives are sharp, even serrated ones
Get in my belly!