I know there’s quite a few here who know their way around a bbq pit. I have various pits, and I make my own rubs. I recently purchased a Camp Chef pellet grill/smoker. I am surprised at how much I like making brisket on the Camp Chef. I do crutch brisket and pork butt on it though. If I am making ribs or applying a mustard slather, I use my charcoal smoker.
I’m sure there’s a lot of folks here who do not know what goes into smoking a brisket. Hours. Hours of patience and smoke. Like 12-18 hours. Unless you use the Texas Crutch. (Wrap it in aluminum foil after it hits 140-150 degrees) I bought a 18lb brisket yesterday. In the PNW, $3.29 a pound (Costco) is a good price for a brisket. In supermarkets, all I can find is small, poorly trimmed brisket for $7.50+lb.
I didn’t take any before pics, mostly because I didn’t think of it, and partly because of what time you need to get up to smoke a brisket. Here it is after I trimmed it.
I then sprinkle on a generous amount of homemade rub.
It then gets placed in the smoker, fat side up. I really didn’t think a picture was necessary at the start of the cooking time. I clean up my cutting board, and make more rub after I clean up.
I trimmed a lot of fat from the brisket. Some will ask why I don’t have the meat department do it. If you do not have a primary butcher, you get a poorly trimmed piece. I really don’t like paying $3.29 a pound for fat, and this one produced 5.5lbs. I would rather pay a bit more to have a brisket that has what I like to work with
I will update this a few times today while it cooks.
I’m sure there’s a lot of folks here who do not know what goes into smoking a brisket. Hours. Hours of patience and smoke. Like 12-18 hours. Unless you use the Texas Crutch. (Wrap it in aluminum foil after it hits 140-150 degrees) I bought a 18lb brisket yesterday. In the PNW, $3.29 a pound (Costco) is a good price for a brisket. In supermarkets, all I can find is small, poorly trimmed brisket for $7.50+lb.
I didn’t take any before pics, mostly because I didn’t think of it, and partly because of what time you need to get up to smoke a brisket. Here it is after I trimmed it.
I then sprinkle on a generous amount of homemade rub.
It then gets placed in the smoker, fat side up. I really didn’t think a picture was necessary at the start of the cooking time. I clean up my cutting board, and make more rub after I clean up.
I trimmed a lot of fat from the brisket. Some will ask why I don’t have the meat department do it. If you do not have a primary butcher, you get a poorly trimmed piece. I really don’t like paying $3.29 a pound for fat, and this one produced 5.5lbs. I would rather pay a bit more to have a brisket that has what I like to work with
I will update this a few times today while it cooks.
