Using Kingsford Original and Apple wood(s).
Brisket from CostCo. Small amount of fat cap taken off and injected in 1" squares across the meat. Liberal use of the rub.
|Jan. 21, 2013 8:43 a.m.||1 x Brisket (Beef) Added to the Weber Smokey Mountain|
|Jan. 21, 2013 8:53 a.m.||
Things are running a little hot. Closing the vents to cool the smoker down a little.
|Jan. 21, 2013 9:05 a.m.||
Seems to be holding temp at 268.
Going to leave it here while the weather warms a little.
|Jan. 21, 2013 9:14 a.m.||
Temp is rising a little too much. Closed the lower vents to get the temp down.
|Jan. 21, 2013 9:39 a.m.||
Spritzed with apple juice to add moisture. Brisket is looking awesome. :-)
|Jan. 21, 2013 9:43 a.m.||
Weather is still a little cool and temp is dropping.
All vents are currently closed other than the top vent. Going to close the top vent a little to bring in a little more heat.
|Jan. 21, 2013 10:47 a.m.||
Spritzed with apple juice. Meat is looking awesome and smells incredible.
|Jan. 21, 2013 11:39 a.m.||
Removed the brisket, foiled, and sprized with apple juice extensively so there is a pool in the foil. Double wrapped in foil.
Put back on the smoker.
|Jan. 21, 2013 1:46 p.m.||1 x Brisket (Beef) Removed from the Weber Smokey Mountain|