Nothing like the smell of Brisket in the morning - 2

Nothing like the smell of Brisket in the morning - 2

• rescue_ranger 15 years ago
  I started the smoker at 7am on Saturday along with the fire pit and heaters; I used white oak to start the fire box and followed it with a mix of Mesquite and peach wood keeping the box at 250 degrees for the first 3 hours then reducing the temp to 160 for 2 hours then finishing at 225 for 21/2 hours. I do what I like to call the 3 step method hot to start with medium to heavy smoke in the beginning this will put a sear on the meat to hold in the juice and infuse the Smokey goodness of the wood when the meat is most acceptable to taking on these flavors after 3 hours the meat will have absorb a rich smoked flavor from the wood along with the dry rub and marinade (I will get to that in a bit) after three hours I will place the meat in a aluminum pan and cover with heavy foil for the next 2 hours keeping the temp up by using white oak wood not the Mesquite and peach wood, after 2 hours I will remove the meat from the pan reserving the juice run off to baste back over the meat and finish with a light smoke of peach and mesquite wood and then maintaining the temp with white oak with a scattering of flavor wood thrown in as we go.
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