|
West Texas | Smoked one Friday. Was kind of hard to get rolled in the cig papers but I finally got it. lol
All kidding aside, rubbed a brisket rub on it that I had never tried before. Normally just use garlic salt and pepper. Turned out good. Had it in the smoker for about 6 hrs ( it was a small brisket, normally they take at least 8 hrs) at 225°F. Did not cover it had it in a foil pan to catch the drippings. . Poured juices on it as it dried up on top to help keep it moist. Only had to do that about the last hr or 2.
Turned out great!!
Did it to feed a family at church who had lost a loved one.
| |
|
Smoked Brisket
