My brother got me a smoker for Christmas and I've been trying out different cuts. Tried a 13 lb brisket on Saturday and I definitely pushed the little smoker to it's limits. It probably weighed about 11 lbs after we trimmed it
We used a propane smoker with pecan wood chips at 225-250F for about 11-12 hours. Seasoned it with coarse black pepper, kosher salt, and paprika.
The night before I went to our local grocery store, H-E-B. Donuts, beer, and meat is all that is needed.
Here is the mandatory brisket & beer chug selfie
My buddy finishing up the prep and then it's into the fridge to sit over night.
The next morning we throw it on!
It was a windy day so we had to create a wind barrier
Here it is after 5 hours on the smoker
Then we started taking shots and I forgot to take pics after that. But all in all it came out good.
We used a propane smoker with pecan wood chips at 225-250F for about 11-12 hours. Seasoned it with coarse black pepper, kosher salt, and paprika.
The night before I went to our local grocery store, H-E-B. Donuts, beer, and meat is all that is needed.
Here is the mandatory brisket & beer chug selfie
My buddy finishing up the prep and then it's into the fridge to sit over night.
The next morning we throw it on!
It was a windy day so we had to create a wind barrier
Here it is after 5 hours on the smoker
Then we started taking shots and I forgot to take pics after that. But all in all it came out good.
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