I am smoking my first Norman brisket tomorrow on my redneck grill/smoker. Any tips/suggestions? This is the first time I have done a brisket.
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And pics when doneI generally use 90 minutes per pound at 225 degrees. Oh and I inject it with some apple juice..
I generally use 90 minutes per pound at 225 degrees. Oh and I inject it with some apple juice..
Don't wrap it in foil while its cooking. You might take it off once it hits about 170 degrees and then wrap it in foil to finish cooking off while resting. Yeah I use a rub. Its my own recipe but pretty simple ingredients:
Smoked paprika
Black pepper
Salt
Chili Powder
Cayenne Pepper
Dried mustard
The trick is to get it around 180 degrees and it should be nice and good.
Brisket on the left and a pork shoulder on the right. Yeah, I'm an egghead.
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