Saltgrass 7 (takes a half of bottle for one brisket).
Allow to sit out all
after rubbed to bring it to room temp.
Loaded smoker with oak
this time but you
can use anything. Wife tends to like the stronger smoke (hickory, oak,
Set temp at 200°F and
insert probe in thickest part of the brisket
taking care to stop the probe tip as close to the center as possible.
until internal temp hits 185°F degrees.
Turn smoker down to
120°F, pull probe,
and FULLY wrap brisket with aluminum foil sealing it completely.
Place back in smoker
for an additional 30 mins. then turn smoker off allowing it to
slowly cool over the next hour.
You can also use an
oven inside for this step but most ovens will only go as low as 170°F.
Allow to rest for an
additional hour on the counter wrapped, then open the foil and taste
Ron smoked his awesome brisket in his SmokinTex 1500 BBQ