So this weekend I fired up the ole DW insulated and got my BP Brisket ready! Friday evening I injected with 1 cup Beef stock, 1/4C worsey, 1/8C Soy sauce put down an EVOO slather then threw on some homemade rub. Wrapped it up and tossed in fridge for the evening. Up at 6 to fire the smoker.. It gets to 160 and stops...WTF oh snap pellet jam.. Clear that and then fill it back up... Turn it on No Ignition WTF.... Ok whats going on..( mind you I just installed the SSII on my DW) So I was freaking... I turned it off for a few minutes allowed it to cool off completely the fan shuts off..I turn it back on let it run for a second Ignition light comes on we have FIRE!! YAY ok so let it come up to temp about an hour or so later were running strong at 230. In goes meat let it run for 2 hours then started spritzing every hour with Stock, worsey, soy, rub mixture. Gets to 165 and into the BP! Continue to cook until an internal of 195ish Separate flat and point for burnt ends. The flat goes back in cause it wasnt quite there yet. The point gets cubed and sauced up with sauce thinned with basting liquid and rerubbed. On to the pit they go stirring every 30 minutes until the flat tops out at 203 and renders like buttah... Pull it off and let rest for about an hour and change pull the ends let them rest about 15 minutes.. They were delicious and the flat was moist and delicious.. Pics below!
CAB Untouched and sitting pretty! at 9.09lbs
Trimmed 1.5lbs fat off now were at 7lbs and change
Rubbed, injected and Ready for night rest
Out of fridge ready for smoke
After 3 Hours
My spritzer
My SSII I just installed
Ready for BP wrap
Flat out of cooler for slicing
You know what these are
Sexy as hell goodness
