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Brisket's in the smoker at 3:30AM. Hope it's ready by supper time.
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@ZRod I had planned to crutch it but it powered right through the stall. Its at 180 now so it will definitely be done for supper. Going to put it in the faux cambro when it hits 203. I did inject it with some beef broth. I didn't go low sodium but I did cut back a little on the exterior salt rub. I used Meathead's Big Bad Beef rub recipe and tweaked it a bit. Added some finely ground coffee (Starbucks Sumatra) and a bit more garlic and cayenne and a touch of brown sugar.
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@ZRod, you should check out the searzall: https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1524274983&sr=1-1&keywords=searzall
Saves having to fire up the grill and get it hot.