Yesterday I Smoked my first Brisket , about 2 1/2 lbs. I had purchased a large one and divided it up so I could do a practice smoke. Seasoned the night before with Lone Star Brisket Rub. Then just before the smoke I lightly sprinkled Kinder’s Brown Sugar rub.
225 for 2 hrs till it reached 165. Paper wrapped it till 4:30 til it reached 199 was going for the 203 but had to leave so pulled it off put foil around it and wrapped in a towel in an ice chest. Cut into it at 6pm. WAS DELICIOUS!!! So happy! Oh and also, I’ve been using copper grill mats for the last few smokes… 3-2-1 ribs, steak and fish. Saves lots of clean up!
225 for 2 hrs till it reached 165. Paper wrapped it till 4:30 til it reached 199 was going for the 203 but had to leave so pulled it off put foil around it and wrapped in a towel in an ice chest. Cut into it at 6pm. WAS DELICIOUS!!! So happy! Oh and also, I’ve been using copper grill mats for the last few smokes… 3-2-1 ribs, steak and fish. Saves lots of clean up!
