2.23.2011

The One with the New Smoker

If you can't take Steve to the brisket, take the brisket to Steve.

We (and by "we", I mean "Steve" throughout this post) got a smoker and the first thing we used it for was brisket.

We bought this medium-sized beauty at Sam's Club.
Then, we covered it in a spice rub and let it sit in the refrigerator overnight.

We got up early the next morning and put it in the smoker.

We added more wood chips every few hours to keep it smoking.

After cooking for about 8 hours, it reached the desired temp of 180 degrees.

We wrapped it in foil and a towel for an hour to let it rest after cooking (so the juices could be reabsorbed). Then we trimmed off the fat.

Finally, we sliced it for eating!

It was mighty fine!

And of course, no brisket would be complete without the following

4 comments:

Michelle Simmons said...

Why doesn't this post have smell- and taste-o-vision? It looks so good.

Brooke said...

Go ahead and put that on the menu for next time I visit....that looks so freaking awesome!

Bryan and Jamie said...

wow. You guys now have Rudy's at home. At least we won't be driving to Albuequerque next time we want some! :)
I smoked a huge piece of meat once like that too. Only the smoker was from the 80's. It was A TON of work. That thing looks like it can kill the pig, marinate, cook, slice and eat its own creation.

{larissa} said...

Jason looks forward to having real cowboy food. he knows I don't give 2 farts about that stuff so he'll have to try it at your house.