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Fancy rig


I'm still on the learning curve for brisket---about three years on the learning curve


My first problem was finding a real brisket. I now get mine at what has become my butcher shop---the Country Store in Pennsdale (Lycoming County). A full brisket simply isn't available at any source dealing with cut and boxed meats--which includes all grocery store chains that I am aware of.

My dry rub is a combination of Cabelas Mountain Man Bourbon rub and my own---which I have no reason not to share


It is based on Emeril Lagasse's "Essence"--my modified mix follows:

2 1/2 tablespoons(smoked)paprika
2 tablespoons (table)salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
(1 tablespoon dry mustard)
(1 tablespoon dry horseradish powder)

Here is a picture of my smoker which I hold at 225-250 for 12-14 hours for a full brisket.



Added in edit: I use a mixture of woods, including oak (an unsung hero), hickory, apple and cherry---never---no never use mesquite--it burns too hot and imparts a bitter taste. Good for grilling but not smoking.
 

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Discussion Starter · #3 ·
You are correct on the full brisket. I buy them by the case from a USDA supplier. 6 briskets to a case 11 to 16 lbs each. Your smoker is awesome. I was looking for one like that and then my wife and kids got me this one for father day. BassPro has the one you have in a few different styles but the price starts at 1500.00.
 

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I got mine from BassPro in Harrisburg.

Mine was made by Brinkman, the one they have now (Horizon) seems identical except for opposite hand. I paid about $1250 with the tax.

My biggest problem is getting it back in the garage--it weighs 500 pounds!
 

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Last Saturday with the weather forecast in the bucket--and my buddy Joe coming down from NY without a license I bagged the bow hunting for the day and did a brisket, full ham and a full slab of bacon.

Brisket has been a bit of a disappointment to me--just never seemed to get it just right--until Saturday


I increased the indicated temperature from 225-250 to 275-300. My probe is high in the chamber and I think I wasn't getting a high enough temperature at the grate,

The results were fantastic if I do say so myself!

I rolled the stack out of the garage door at 6 AM and lite her off. By 7:30 I was up to temp and everything was loaded.

I took the brisket off at an internal temp of 170 about 5:30 and let it rest for about an hour.

Sitting in the garage watching the smoker seemed a better option than sitting in the rain---but I have to admit---it was dry inside my blind
 
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