Smoked Brisket During Hurricane Irma
I made this Brisket Flat on the Pit Barrel Cooker a few weeks ago when Hurricane Irma made landfall here in Florida.
Currently, we don’t have a kitchen because it’s being remodeled and all of the restaurants are closed. So, I smoked this brisket because otherwise, my family wasn't getting dinner.
I decided to make brisket flat instead of a full brisket because if we lost power, I wouldn't have any way to keep all of the leftover brisket. As luck would have it, we did lose power, but fortunately for only one day.
- 1 Brisket flat
- 3 tablespoons Runnin’ Wild Brisket Rub
- ¼ cup beer
- Season both sides of the brisket flat with the Runnin’ Wild Brisket Rub.
- Place the brisket on the pre-heated Pit Barrel Cooker.
- After 3 to 3.5 hours or when the internal temperature of the brisket reaches 160, remove from the Pit Barrel Cooker.
- Wrap the brisket along with ¼ of beer in aluminum foil. Double wrap tightly.
- Place back in the Pit Barrel Cooker on the grill grate and cook until the brisket reaches 202 – 203 degrees. For this cook it was 1 hour 20 minutes of additional cook time.
- Remove from the Pit Barrel Cooker and let rest at least 15 minutes.
For all of the recipe details, watch our Brisket on the Pit Barrel Grill video.