Brisket

 

BRISKET

Placed brisket in a pan and cut the thick hard fat off.

Got a pineapple and cut all the inside out that I could.

Puree it and cover the brisket with it. Let it sit in the refrigerator for a couple hours.

Got the smoker ready for 225 degrees. Added peach and apple wood.

Put some salt, pepper and garlic powder on the brisket.

Place in smoker and many hours later, when it gets sort of reddish brown mahogany color,

internal temp around 165-170 I wrapped it in butcher paper. Several wraps.

Internal temp 205 took it out and placed it in a cooler. Make sure it can lay flat in cooler.

Let it rest several hours.

Very good.