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Finally getting around to smoking the Corner Beef Brisket I got for St. Patty's Day. Smells good already.
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It turned out a little better than normal. Times past I’ve just rubbed it with black pepper and smoked it and it was pretty good. This time I put a few more things in the rub and then when it hit 165 I coated it with honey Dijon and brown sugar, covered it and took it to 200. But I didn’t get that sticky glaze consistency I wanted. Next time I’ll probably wait until it’s about 195, then glaze it and turn up the heat for a bit.
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@man eating mastodon Yeah, I suspected that would be the case and should've known better. The recipe I was sort of following had it going on at 165 and then getting wrapped. I pretty much knew it wouldn't get sticky/glazy but wanted to make sure I got the flavors in there. Next time I'll just unwrap it about an hour before it's done and then put it on.