Brisket on the Smokin'-It #3

Discussion in 'Beef' started by dert, Jul 3, 2015.

  1. dert

    dert Master of the Pit

    Went to Costco and picked up a brisket...



    I ended up getting a choice because there were only two prime grade brisket left and the meat to fat ratio on an 8 pound prime is ridiculous!

    So I got a 10 1/2 pound choice grade for $54.

    Made a rub...



    I added a half teaspoon of cure number one to get an artificial smoke ring...

     
  2. dert

    dert Master of the Pit

    I made an injection worsty sauce, vegetable broth, Knob Creek, soy protein isolate and potassium phosphate...

    Injected in the Cryovac bag first time I've tried that and it worked out well...



    Rubbed and placed into the smoking it number three at 6:00 AM on July 3, 2015...





    I set it to 250°F...

     
    Last edited: Jul 3, 2015
  3. Got my coffee, I'll be watching

    Gary
     
  4. Waiting with you in excitement!
     
  5. dert

    dert Master of the Pit

    Sounds good!

    I hope it's ready for dinner!

     
  6. dert

    dert Master of the Pit

    I started with about 60% hickory and 40% apple chips in the box...
     
  7. twoalpha

    twoalpha Smoking Fanatic

    Your off to a great start. Will be waiting for the finish.

    Keep smokin.
     
  8. floridasteve

    floridasteve Smoking Fanatic

    Arching with interest. I'll be starting one myself tonight at midnight. Just getting ready to head to the kitchen ant start prepping the meat.
     
  9. dert

    dert Master of the Pit

    Opened her up for a picture at noon after six hours of smoking...





     
  10. dert

    dert Master of the Pit

    She puckered up big time I'm looking forward to pulling off the point in making some burnt ends!

    Quite a bit of bark formed even though I added no sugar!
     
    Last edited: Jul 3, 2015
  11. Looking good..what internal temp were you at? What's your intentions.. are you going to keep it open or foil it or what else do you have in store for that fatty?
     
  12. thesmokist

    thesmokist Meat Mopper

    looks killer man. I have a pork butt going right now for tomorrow. gonna be doing a packer in the near future
     
  13. Nice, Looking Good    Can't wait to see it sliced

    Gary
     
  14. dert

    dert Master of the Pit

    I thought I would ask her father if it was OK to consume her!!
     
  15. dert

    dert Master of the Pit

    Right now it's at about 185 I think I will separate the point in an hour or two and dice it up to make burnt ends
     
  16. dert

    dert Master of the Pit

    I don't think foiling is necessary on the smoking it number three as it has plenty of steam in the chamber...
     
    Last edited: Jul 3, 2015
  17. You have inspired me. I just went and picked up steaks for the 4th and grab the brisket while I was there. Sunday smoke day!
     
  18. Looks great, I'm getting hungry now!
     
  19. Keep posting, I'm always willing to learn.  Just pulled a  butt off and resting  to pull for tomorrow.
     
  20. dert

    dert Master of the Pit



     

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