Smoked Brisket During Hurricane Irma - Armadillo Pepper

Smoked Brisket During Hurricane Irma

September 29, 2017

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.

Brisket on the Pit Barrel Cooker

Ingredients

  • 1 Brisket flat
  • 3 tablespoons Runnin’ Wild Brisket Rub
  • ¼ cup beer

https://www.armadillopepper.com/collections/bbq-dry-rub-seasoning/products/runnin-wild-brisket-rub

Recipe Instructions

  1. Season both sides of the brisket flat with the Runnin’ Wild Brisket Rub.
  2. Place the brisket on the pre-heated Pit Barrel Cooker.
  3. After 3 to 3.5 hours or when the internal temperature of the brisket reaches 160, remove from the Pit Barrel Cooker.
  4. Wrap the brisket along with ¼ of beer in aluminum foil. Double wrap tightly.
  5. 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.
  6. Remove from the Pit Barrel Cooker and let rest at least 15 minutes.
  7. Serve!

For all of the recipe details, watch our Brisket on the Pit Barrel Grill video.





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