Brisket bathing in pecan wood smoke

Here, have my upvote.

At 5lbs it is going to be hard to get right, I would do hot and fast to keep from drying out, I would say do it at 350 for about 4 hrs.

The one in the pic is just under 13lbs...sat with a dry rub for a few hours and have had it at right about 230° since 4:15 pm...probably stick it in the oven to finish about 4 or 5 am

quote:

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At 5lbs it is going to be hard to get right, I would do hot and fast to keep from drying out, I would say do it at 350 for about 4 hrs.

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At 350, you can do a 15 pound brisket in 4 hours.

I'm assuming he has a small flat, probably trimmed already and nice and lean. That sucks. But, to keep from drying it out, put some smoke on it for about 3 hours at 250-275. Should be in the 160 degree range at that point. Foil it with about 1/4 cup of water at that point and put it back on for another 3-4 hours, removing at 195-200. Leave in foil, wrap in towels, and let rest for an hour minimum. Should be nice and juicy.

I'll piggy back this one until tomorrow.

19 pounds before trimming. Usda choice, 2.20 a pound. It's nice having a brother that's a chef.

Rub is black pepper, white pepper, sugar, onion powder, garlic powder, cayenne, chili powder, mustard powder.

Ready for hanging in the pit barrel tomorrow morning.

About to throw on my butt. First overnight smoke. We'll see how it goes.

I enjoyed the late night prep

Will check back around 8 and see how it's looking.

Off the smoker


Sliced and in the crock pot to keep warm