Smoked Brisket

This was Nates recipe and similar to Rex's and Vicki's.

Ingredients

	beef brisket
	pepper
	salt
	garlic powder
	chili powder
1	dark beer or coors

Preparation

1. Prepare rub
2. score meat in cross section across fat (if there is any fat)
3. rub meat with spice mix
4. let meat sit in fridge overnight until ready to start smoke
5. bring meat out of fridge
6. start up smoker to 200 degrees F
7. put meat on smoker
8. flip meat after 2 hours
9. take meat off after meat internal temp in fattest part reaches 165 degrees F. Wrap meat in aluminum foil and add a dark beer.... Nate used apple cider vinegar. Rex used a can of Coors.
10. Close up meat in foil tightly and put back on smoker
11. Cook until internal temp reaches 200 (198 to 202)
12. Remove meat from smoker and put in a cooler and let it set for 1 hour minimum...
13. Cut and serve with buns and BBQ sauce.

 

• 4:00 woke up & removed Brisket from fridge
• 4:20 put brisket on
• Smoke at 200 degrees until meat reaches 165 degrees
• 9:20 Wrap in Foil with apple juice / apples / or a dark beer
• Close back up and tight.
• Increase the temperature to 250 degrees F
• Cook until internal meat temp reaches 202 degrees F
• Let set at least 1 hour

Father's Day 9-Jun-2021
Time	Grill Pgm	Grill Temp	Meat Temp	Note
2:45 am	170			Start Grilll
3:04	170			Put Meat On Grill
8:30	180		136
8:36	165	165	138
8:49	180	180	140
9:00	180	155	142
9:45	180	180	150
10:15	180	198	153
10:28	180	157	154
12:00	180	147	154
12:45	180	180	165	Wrapped meat - added a dark beer
1:05	250	240	175
1:30	250	225	173
2:00	250	250	186
2:45	250	250	201	Done - Move to cooler with paper on bottom and towels on top and let set for min 2 hrs... to 4 hrs. It was still hot/warm at 6:00 pm.