4 lb brisket that has been thawing for 3 days in the refrigerator
Seasoned with salt, pepper, bone sucking sauce rub
Smoker at Hi Smoke with Camp Chef Competition Pellets
Brisket in the smoker fat cap down at 8:30, internal temp about 37°
Hit 163° about 11:30. Sealed in foil pan.
Had to leave so turned smoker down to 170° at 12:40.
When we returned about 2:45, grill had flamed out,meat was 172°.
Restarted the grill and set it to 220°
Hit 204° about 4:30 and removed it to rest, covered with a towel.
Sliced after about 1 1/2 Hrs
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