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Party brisket for Sunday here we go

post #1 of 7
Thread Starter 
I should have put this in earlier but I got a new phone and my reminders didn't go off. 48 hrs before I cook my brisket I cut all the fat down to 1/4" on top. I do go inside and remove all the big chunks of fat but don't separate from the brisket itself. I marinade it for 48 hr in garlic, onion powder, paprika, raw honey and olive oil no salt products. I'm still trying to get ideas what else can be added to these. Cover and stick in the fridge for 48 hrs fat side up.
post #2 of 7
Thread Starter 

Brisket Is in the smoker injected with apple juice3 to 1 apple cider not to much . Seasoned with kosher salt, Ancho, garlic, sugar and cumin on top of the 48 hr seasonings added already. I season mine in the container so I collect the stuff in the bottom just heated it up and oh my it's gonna be Awesome I can't explain it. Smoke between 220 and 230 if it goes to fast slow it down I got 5 hrs of smoke till it hit 130.
Edited by wildcat706 - 7/13/14 at 8:17am
post #3 of 7
Sounds like it should be tasty! I typically don't marinate, or inject when I do briskets. I keep the rub pretty simple for the most part. Do a mixture of cherry and pecan and let the meat speak for itself.
post #4 of 7
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sounds like it should be tasty! I typically don't marinate, or inject when I do briskets. I keep the rub pretty simple for the most part. Do a mixture of cherry and pecan and let the meat speak for itself.
I try not to inject it much don't want to over power it. I'm using apple wood
post #5 of 7
Thread Starter 
After smoked mop it with juice left over you collected it let it go till 140.You want to save that juice pour in back in you pot. When it hits 140 you will pour the juice all over the top wrap in foil and cook it at 189 till tender. If you use a pan and wrap in foil make sure it fits in your smoker I think the finished product is better in a pan. Mine is done at 14 hrs I think this is the best one so far I have ever smoked would be a winner extremely tender and tastes or awesomeness. If anyone decides to try this please post on here would love to hear how it came out for you. Im using a digital Bradly smoker so The results might be different on a wood type of grill.
post #6 of 7
Thread Starter 


Was so tender you could cut it with a fork.
post #7 of 7
Thread Starter 


Sad part I don't get any left overs:(
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