My first try. I had a 9.3 lb brisket flat given to me. You can ignore the butt, it was a backup plan. Kosher salt and coarse pepper first, a sprinkling of BBQ rub, then some Montreal Steak seasoning. Went on around midnight, pit Boss Classic set on smoke, P2 at about 220*. I mixed 3 parts pecan to 1 part cherry in the hopper and a smoke tube full of cherry. I wrapped in peach butcher paper at about 160* and went to P1 (about 240*) (not sure I liked the bottom with wrap, first time wrapping anything.). Then let it go to 202* and probed easily. Pulled off around 1:30 pm and wrapped paper and all in 2 layers of foil, wrapped in a towel and rested in a cooler for about 4 hours. Came out pretty nice, but if you have any advice, I'm all ears (yeah, I know I need a real slicing knife, lol.)
First brisket
- Thread starter MeatLoafT
- Start date
