Buffalotom
New member
After a few tries of smoking buffalo brisket, I tried a beef brisket. I also did it low and very slow. I started by brineing it in Sweet Water Spice Brisket Bath for 18 hours and then at 3 in the afternoon I put it on the Mak on smoke after rubbing with Money Rub. The temp averaged 175. At seven in the morning I bumped the temp to 225. At nine thirty I checked an the temp was 200 on the flat and 198 on the point. I then separated the flat and the point and wrapped both separately with beef broth added. Since it was early morning I sliced a couple hours later. Wow it was good, but I could not get over the fat in it. So different than buffalo.
This is a pic of the brisket in the Mak
The flat was so large I cut it in half to show the smoke ring.
This is a pic of the brisket in the Mak
The flat was so large I cut it in half to show the smoke ring.
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