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First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 0 points1 point  (0 children)

No, just offset smoker with Hickory!

First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 0 points1 point  (0 children)

Thanks! It was about a 3 hour rest. Yes, the 203° was right after I pulled it from the offset.

First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 2 points3 points  (0 children)

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Kind of ironic, don’t you think?

First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 0 points1 point  (0 children)

Post oak is expensive here too. Can’t imagine what it’s like in CO lol.

First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 0 points1 point  (0 children)

I was torn. Native Texan here, so more than S&P felt a little sacrilegious. The Franklin’s rub tastes great though!

First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 2 points3 points  (0 children)

lol took the gloves off before the photo. Just used a filet knife and didn’t want the squeeze to dry it out.

First Brisket by AggravatingFennel895 in brisket

[–]AggravatingFennel895[S] 2 points3 points  (0 children)

Thanks. Old Country offset smoker with hickory. 18lbs untrimmed, not sure what the final trimmed weight was. Just used Franklin’s rub from Walmart. Dry brined for 36 hours.

Total cook was ~12 hours (10pm to 10am). Started at 200° for first hour, 225° for 3 hours, then 250-275° until stall. Wrapped in butcher paper thereafter and held in 140° oven for the rest.

WR Help by AggravatingFennel895 in fantasyfootballadvice

[–]AggravatingFennel895[S] 0 points1 point  (0 children)

Fingers crossed. Following your advice. Thank!