Friends invited us to a barbecue for Memorial Day, then asked us to bring the BBQ! Challenge accepted! On the menu: brisket and spare ribs.
I got a 12 pound packer (choice; prime seems impossible to get where we are), well trimmed by the butcher. Dry brined for 36 hours; here it is generously covered by Big Bad Beef rub and ready for the MAK 1 at about 8 o'clock the night before:
and on the smoker at 8:20:
Following morning at 7:40 and 9:47 am (moved it to upper rack to make room for ribs)
The bark was great, it seemed to stall multiple times, around 160, low 180s; meat probe temp never got higher than 189 bit other spots hit 203, and the whole thing felt like jello, I took it off at 3 pm, foiled and held in 170 oven; here it is ready for transport:
Slicing wasn't pretty, but the meat was tender as butter and reasonably juicy (I did not crutch this time).
This was the best brisket I have ever made but plenty of room for improvement! Great bark and flavor, a little too dry. I will try crunching next time, this developed such great bark I think it could withstand it. Anyway, there was no talking at the table for a good ten minutes, just eating and grunts of pleasure. I will post pics of the ribs later
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