Smokin’ Brisket….on a Rainy Day!

I had a couple of brisket flats that I was going to make Pastrami out of but since I won’t be home this weekend to enjoy I decided to make a Texas style brisket.

I started with a small Brisket Flat, Spicy Brown Mustard and John Henry’s Texas Brisket Rub.

Rub the mustard in thoroughly…

Then apply a liberal amount of rub.

 

I turned my Bradley on and started to build a fire inside my Bradley Smoke Adapter.

After the cabinet reached 250f I placed the Brisket inside my Bradley 6 Rack.

After 2 hours of smoke I place the probe of my Digital Thermometer in the brisket.

After 4 hours of smoke and 11 inside my smoker the brisket reached 188f. I pulled and wrapped in foil, several layers, then placed inside my house oven at 170f for 2 1/2 hours.

At the end of the 2 1/2 hours I pulled out of and…

Unwrapped.

I allowed the brisket to rest for 15 minutes.

Trimmed the fat cap before slicing.

Grab a plate and Enjoy!

Let’s Eat!!

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