Brisket used to kick my butt, hopefully things are changing.
Seasoned with Bludo’s brisket rub (coarse pepper, salt, dehydrated garlic and onion)
Smoked on a Pitboss 1150 using bear mountain Hickory pellets with a full smoke tube of Almond Pellets from Knotty Wood.
The Cook:
200F until 170 internal, wrapped with tallow on the paper. Bumped Smoker to 225F until it hit 195 internal, pulled and held at ~160 in the oven for 6 hours. Started 8:30pm and pulled 8:30am
Sorry for not taking pictures after the cut, i made a huge tray and took it directly to work and gave it away while I also enjoyed it in the kitchen. House smelled amazing.
by HowdySkillz
5 Comments
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Did you cut it? I think we have to see inside 😉
Do you have the inside pics? How much time did you smoke it? Also what temps?
What did you do differently this time? Curious what made the difference.
Tradition is to boof the first slice of the first brisket.