Edward Terry

For Memorial Day I wanted to do something that would make our service men and women proud, so I decided to smoke my first brisket on my new Weber Smokey Mountain Cooker Smoker that Linda gave me for my birthday.

The rub was a simple course salt and cracked pepper rub. I wanted to try and replicate the Kreuz Market rub in Lockhart because it seemed simple enough and was always good. I did not use a mop sauce or anything like that while smoking the meat. The water pan had simple hot water in it, but I can use beer wine, cola, juice etc. to do some fancy flavors later on.

I smoked it unwrapped for 6 hours with the fat side down, making coals twice, and using water soaked hickory wood chips.

Overall I think it came out great for my first true smoked brisket. I had good beef flavor, some smoke flavor but not too much, and a nice smoke ring through out the cut. Lessons for next time include taking its temperature a little earlier for a more rare flavor, and cooking fat side up for a more juicy cut. The meat wasn’t dry but it wasn’t greasy as hell either. A mop sauce may be fun to try as well.

This entry was posted on Wednesday, May 27th, 2009 at 2:28 pm and is filed under Bar-B-Que. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.