First Place Brisket

QSis

Grill Master
Staff member
Gold Site Supporter
Well, I had a 2.7 pound chunk of top round London Broil in the freezer that I wanted to get rid of, and it was a nice day to smoke, so I experimented: I used the "First Place Brisket" method on it.

The smoker held rock-steady at 225.

Hmmm. The meat wasn't tough, but dry. I made a gravy from some of the Rick's Sinful Marinade and Wondra, which helped.

But I wouldn't do it again.

The ABT's with my garden jalapenos were excellent, though! And I smoked the remaining 5 pieces of bacon (not shown) with and hunk of cherry wood.

Lee
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Got a good deal on a 9.5 lb. brisket and took advantage of yesterday's beautiful weather to smoke it.

Only took 7 hours and came out perfectly tender and moist!

Lee
 

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