{"id":264469,"date":"2025-05-30T23:33:47","date_gmt":"2025-05-30T23:33:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/don-o-s-texas-bbq-blog-brisket-smoke-5-26-24\/"},"modified":"2025-05-30T23:33:47","modified_gmt":"2025-05-30T23:33:47","slug":"don-o-s-texas-bbq-blog-brisket-smoke-5-26-24","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=264469","title":{"rendered":"Don O.’s Texas BBQ blog: Brisket smoke 5\/26\/24"},"content":{"rendered":"


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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/a><\/p>\n

As often happens, choice brisket is on sale this weekend for Memorial Day.\u00a0 My Mrs picked up a couple for $1.87\/lb, more than half off.\u00a0 Today is one of the few days where thunderstorms are supposedly<\/u> not going to pop up, so I thought we’d better get one on the smoker.<\/p>\n

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I did my usual process, trimming off about 2 pounds of excess fat, cutting in half for our little bullet smoker, and sprinkling liberally with Green’s All N 1 rub.\u00a0 It went on the smoker at 10:15 am with charcoal, oak, and pecan wood.\u00a0 A wind storm had conveniently dropped a nice dry pecan limb in our yard last night and it is going right into the smoker.\u00a0 We should have some tasty brisket ready about 8:30 tonight.<\/p>\n

When I took the trimmed fat and trash out to the trash can, I found this little lady nearby digging a hole for her eggs.\u00a0 She was working low and slow, just like our smoker.<\/p>\n

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I think it is a red eared slider and the eggs will probably be unfertilized, but I will put a protection cage around them anyway.\u00a0 We’ll know in 60-90 days.\u00a0 If she hangs around maybe I will take her some brisket.<\/p>\n

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After 6 hours in the smoker, we pulled the brisket halves and wrapped them in Reynolds cooking bags.<\/p>\n

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Next they went into the oven for another 4 hours at 250 degrees.\u00a0 After checking the temp at a perfect 202 degrees, they went into a cooler to rest overnight.\u00a0<\/p>\n

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The result was tender, moist, smokey brisket that will keep us smiling all week long.\u00a0\u00a0<\/p>\n

Miss red ears vamoosed so we didn’t even have to share.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

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