Turned brisket over in marinade just a few minutes ago. I will remove it from marinade tomorrow night and rub.
Grade my brisket cook
- Thread starter dockman
- Start date
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luv2putt
Meat Mopper
Some more of the plan revealed !!! Sounds like a good plan to me !! Cept where is the cocktail ??
skinnyb37
Newbie
Looks good! As far as the Gin...whatever you like is what I suggest. But to bgosnell151, I like mine with a touch of vermouth and 2 olives (or onions) as well...if by "touch of vermouth" you mean being in the same room and glancing in the general direction of the bottle of vermouth.
Looking forward to your updates! I have never...and I mean NEVER...injected one before so I look forward to the results. I will be doing a brisket for a weekend get together (I posted in a different thread...recently moved to VT and trying to teach these folks what real BBQ is). As far as pulling it off at 195F...that should work, but remember to do the fork test. I have had to bring mine to a bit over 200F (like 202 or so) before to get it perfect...although I'm sure you probably do that.
Looking forward to your updates! I have never...and I mean NEVER...injected one before so I look forward to the results. I will be doing a brisket for a weekend get together (I posted in a different thread...recently moved to VT and trying to teach these folks what real BBQ is). As far as pulling it off at 195F...that should work, but remember to do the fork test. I have had to bring mine to a bit over 200F (like 202 or so) before to get it perfect...although I'm sure you probably do that.
If I have to wait till 200+ to pull it will? Will I still be able to let it rest wrapped in blanket for a few hours without over cooking it?
gotbags-10
Smoke Blower
You can still wrap and rest for a few hours. What I do is take mine out when it's done and let it wrest on the counter with a loose foil tent for 15 min to stop the cooking then wrap back up and into the cooler for a couple hours. Otherwise in my experience yes it can over cook in the cooler a little if it goes straight in.
luv2putt
Meat Mopper
The waiting is driving me crazy .... I'm gonna go fire up my smoker and do a pastrami flat , a pork shank and two racks of ribs... A few adult beverages will also surely be included !!
skinnyb37
Newbie
Oops...sorry I didn't get right back to you. Gotbags answered though...that's what I do. mmmmmm...brisket. I made the mistake of just picking mine up yesterday so it won't get the rub for a long time but one day will be good enough. I didn't inject but am really looking forward to your comments and pics of this one. Might have to try that next time! Gonna serve mine with my own version of Dutch's "Wicked Baked Beans" (seriously, pineapple??? Never would've thought of that on my own...awesome idea!) and, of course, cornbread.
wackyncrazy
Newbie
rhnewfie
Fire Starter
Question on your injection. What were your measurements and I assume you melted your butter in your broth and injected it warm?
luv2putt
Meat Mopper
wackyncrazy
Newbie
Okay... We stumbled out of the gate with the Gin and Seven.
But clearly you got back on track. Looking great. How did it turn out? And how much Tangy does it take for a 15 hour smoke? B
Okay... We stumbled out of the gate with the Gin and Seven.But clearly you got back on track. Looking great. How did it turn out? And how much Tangy does it take for a 15 hour smoke? B
So far about half of a fifth.
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