RootDKJ
New member
As requested here's a TR of tonight's dinner. I picked up a 7lb brisket at BJ's yesterday for around $23. This will be enough food for lunch every day this week as well as a few dinner leftovers. After reading some of the posts at Orionoutdoors.com, I also decided I was going to add potatoes to my smoker tonight since it works more like an oven. I took the pictures tonight because it's a frequent topic of discussion over there for newcomers. If you are interested in the full post here's a link: http://orionoutdoors.com/community/forums/viewtopic.php?id=828
I used a brine mix of 75% apple cider vinegar / 25% apple juice
Coated the brisket with yellow mustard
Then I applied my rub
I cut the brisket in half. One on the bottom rack, the other in the middle. There's mesquite chips around the base of the drip pan also.
After two hours, I added 4 potatoes to the top rack. I could smell this cook from about 100 yards away!
Done!
After letting the brisket rest for 1/2 hours I sliced it up.
I can't begin to explain how good dinner tonight was. The potatoes had picked up just a hint of the mesquite flavor but was in no way overwhelming. The brisket was juicy, tender and moist. I thought the mesquite would have had a stronger flavor, I'll have to try a hickory brisket next time.
I used a brine mix of 75% apple cider vinegar / 25% apple juice
Coated the brisket with yellow mustard
Then I applied my rub
I cut the brisket in half. One on the bottom rack, the other in the middle. There's mesquite chips around the base of the drip pan also.
After two hours, I added 4 potatoes to the top rack. I could smell this cook from about 100 yards away!
Done!
After letting the brisket rest for 1/2 hours I sliced it up.
I can't begin to explain how good dinner tonight was. The potatoes had picked up just a hint of the mesquite flavor but was in no way overwhelming. The brisket was juicy, tender and moist. I thought the mesquite would have had a stronger flavor, I'll have to try a hickory brisket next time.
