Last night I smoked my first Briskit, a small 2-3# that was in two pieces. One piece was lean and slightly marbled and the other had the fat cap, which I wasn't sure how to trim or how much to trim? It was about 1/4" so I just left it.
At 5 hours they were at 190 so I pulled them off, wrapped in foil and let rest for about 35 min or so.
I seasoned as follows and let sit overnite:
Olive oil - light coating
Black Pepper
Garlic Pepper
Kosher Salt - no very much
Butt Rub
I have attached some pics - they came out fantastic! Looking forward to enjoying some sandwichs / leftovers this week!
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At 5 hours they were at 190 so I pulled them off, wrapped in foil and let rest for about 35 min or so.
I seasoned as follows and let sit overnite:
Olive oil - light coating
Black Pepper
Garlic Pepper
Kosher Salt - no very much
Butt Rub
I have attached some pics - they came out fantastic! Looking forward to enjoying some sandwichs / leftovers this week!
View attachment 808View attachment 807View attachment 805View attachment 806