Moist Heat BBQ

A place to post your drippings

Wednesday, January 20, 2010

Winter Brisket for Mrs. T

While strolling through the Hartford Walmart last Saturday (where I happened to run into Andakin and family on their weekly shop), Mrs. T saw a brisket and said, " I got me a hankering." We picked up a nice 8 pounder that I took right home to rub for a Sunday AM smoke.

I don't know about anyone else, but that 1.5 hours per pound measure for brisket seems bogus unless your smoking temperature is closer to 200 degrees. My eight pounder hit an internal temperature of 195 degrees after just 6.5 hours with my smoking temp at a consistent 250 degrees. After a nice long rest of 3 hours, it was melt in your mouth tender. Raichlen's brisket rub from his "How to Grill Everything" book is fantastic.

BBQ is year round baby!

7:15am Chimney

On by 8am

Finish cuttin' that thing Dad!

I'm Hurryin!
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