Quote:
Originally Posted by TXSTYLE
My very first (of many) Smoked Brisket last night!
If you have smoked a Brisket, you know that it can easily come out like Beef Jerky or under cooked and tough AF, without the proper: preparation and cooking. Everything from seasoning, smoker temperature prior to and during smoking, wrapping, the dreaded "stall" (internal temp) and of course the final resting before slicing.
As someone who has cooked and grilled for over 2 decades, I can tell you that there is certainly "trial and error" involved. Especially with Smoking and Grilling. That being said. I and my family (my sons and wife are picky eaters) were pleased with my first effort. Not quite as juicy as I would have liked, but far from dry. But I am still really enjoying my Masterbuilt Smoker and with each round, I will perfect using it... 
Here it is generously rubbed with seasoning:
After
And sliced:
Nice and flavorful Bark with a decent smoke ring. The flavor was excellent! I used Hickory and Apple. |
That looks like a pretty small brisket. How many pound was that thing?