› Forums › Smoking Meat (and other things) › Beef › Easter Sunday Beef Brisket
New Posts  All Forums:Forum Nav:

Easter Sunday Beef Brisket

post #1 of 5
Thread Starter 

18lb whole brisket - flat and point untrimmed




Here is the brisket trimmed




Marinating in additional injection solution after injecting it



After 6 hours marinating, I used a base rub plus my own special blend of seasonings and it went back in fridge for another 6 hours




After 9.5hrs cooking at 225.

I cooked uncovered for the first 3 hours then placed it in a fan and covered with foil the remaining of the cook. removed at 195 degrees.



Some of the point I was cubing for burnt ends



Burnt ends sauced and ready to go back on the grill



The flat is double wrapped in foil, wrapped in 4 towels, resting in a cooler for 4 hours.

post #2 of 5

That looks great...nice smoke ring!  Those burnt ends are gonna be delicious!  Hoping to see some pics of the sliced flat...thumb1.gif



post #3 of 5

Looks great so far man!  Thumbs Up  How did it turn out?

post #4 of 5
Looks like some good eats to me ! icon14.gif
post #5 of 5
Wow. Look at that smoke ring. Very nice. I bet it tastes as good as it looks. Amazing.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Easter Sunday Beef Brisket