Cook time: 2.00-6.30pm.
Basted with "mop juice" every hour.
Two pouches of smoker chips.
The Final Product
I was thrilled with the color and crust of the brisket. It smelled amazing all day long and the scent of smoky meat even made its way into my room through an open window!
During the last hour of cooking, I made a BBQ sauce on the stove & it came out great. Sweet & tangy. I served the brisket with bbq sauce, hot biscuits, and coleslaw.
Overall, I'm really happy with my first smoked brisket. It wasn't as tender as I hoped but I think part of the problem was how I sliced it. I also plan on buying an oven thermometer so I can monitor the grill's internal temperature which i was unable to do this time around. I have a feeling that the temperature wasn't consistently hot enough which may have affected cooking time/tenderness.
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