Old School Brisket

FLBentRider

New member
Start with an 18lb packer from RD, rub with "Salt Lick" clone rub.
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On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM
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The next morning
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The Afternoon
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Sliced:
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Sides - Spinach Salad with Bacon dressing
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Homemade Penne and Cheese
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Plated:
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tenny80

New member
ok I will start this off by saying I mean absolutely no offense!

is the top burnt? I don't have a pellet smoker yet so I am being ignorant. I see a lot of photos where it looks burnt but the inside looks perfect and I am wondering if that is common? does it taste burnt?
 
That's the way a good brisket should look. And it will taste great.

And it has nothing to do with it being in a pellet smoker. It's just true BBQ.
 

hank858SD

New member
18 pounder that was one big hunk of meat. Did you use a crain to get it onto the grill ;) Looks moist, flavorful and so good. Nice job FLBentRider !
 
Many, many years ago when I had a offset wood fired smoker, I was having a bunch of friends over for a BBQ. Two briskets, two pork shoulders, two turkey breasts, and some sausages.

The briskets had been on for close to 16 hours, and the pork shoulders for 8 to 10 hours and they had a great bark on them.

One of my friends looks in as I open the cover and he gets a real funny look on his face. I notice this and say, "Kind of looks like the remains from a plane crash doesn't it". Sorry, I have a warped sense of humor at times, but he just shook his head and walked away.

But he did love eating it.
 
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