Good deal on a PRIME brisket for only $4.39/lb. The choice briskets were actually $2.50 more per pound.
Even with the the good price it's still $60. There has been plenty of chuckies in my past but only a few briskets because of the price.
Brisket on the Weber 26/Smokenator 2600!
- Thread starter papadon
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Good deal on a PRIME brisket for only $4.39/lb. The choice briskets were actually $2.50 more per pound.
Even with the the good price it's still $60. There has been plenty of chuckies in my past but only a few briskets because of the price.
Thats what I was thinking but the choice briskets had a sell by date of 2/13/15, one day before mine. I'm thinking someone screwed up??
I'm not 100% sure what rub to use or if I will inject or not.
I have a shaker of Jeff's "Texas rub" and if I inject, the following will be my injection;
2 - cups of beef broth
1/4 - cup of worcestershire
1 tsp each of Onion & Garlic powder
But I'm thinking more K.I.S.S. = fresh black pepper and Kosher salt. Either way I'll season 1 - 2 hours before the cook.
I'll use Kingsford blue bag and cherry wood.
I'm not 100% sure what rub to use or if I will inject or not.
I have a shaker of Jeff's "Texas rub" and if I inject, the following will be my injection;
2 - cups of beef broth
1/4 - cup of worcestershire
1 tsp each of Onion & Garlic powder
But I'm thinking more K.I.S.S. = fresh black pepper and Kosher salt. Either way I'll season 1 - 2 hours before the cook.
I'll use Kingsford blue bag and cherry wood.
Jeffs texas rub sounds good all thou i havent used it yet.
Maybe i will on a chuckie this weekend.
Maybe i will on a chuckie this weekend.
A Weber 26" is on my "wanna have one" list, but not today. Looking forward to the results of this smoke!
20:24 and the brisket is on.
I did not inject, instead I used my injection as a marinade for about 1 hour as the brisket got ready for the rub.
I dig the Texas and pork rubs I got from Jeff but I felt creative tonight. Took out of the marinade, rubbed lemon pepper, equal parts course pepper / kosher salt and sprinkled on some red pepper flakes.
I made 2 batches of the injection. One was used as the marinade and the other is in a spray bottle.
Injection;
2 cups of beef broth
1 cup of white vinegar
1/2 cup of Worcestershire
1/2 cup of apple juice
I dig the Texas and pork rubs I got from Jeff but I felt creative tonight. Took out of the marinade, rubbed lemon pepper, equal parts course pepper / kosher salt and sprinkled on some red pepper flakes.
I made 2 batches of the injection. One was used as the marinade and the other is in a spray bottle.
Injection;
2 cups of beef broth
1 cup of white vinegar
1/2 cup of Worcestershire
1/2 cup of apple juice
3 hours in.
I knocked off the ash, sprayed the brisket, added a bunch coals with a couple cherry chunks and filled the water pan. Time for a nap.
inkjunkie
Master of the Pit
- Nov 25, 2014
- 2,020
- 50
Jeff's Texas rub....a bit mild for my taste...solution for me was to dump more on....
Update - 8 hours in, brisket temp is 155.
The Smokenater started off 244 degrees at 23:30 and at 04:30 it was 199. The plan was to just take a 3 hour nap but that turned into 5 hours.
Stoked the fire, knocked the ash off and filled up the coals. One thing I've learned with adding coals to the kettle - you have to leave the lid off and let the cosls catch before closing the lid. I open all vents and let the coals do there their thing then place the lid on while the vents are still open. I give it time for the temps to rise above my desired smoking temp then I adjust the vents to let it settle down.
I let the temps get to 260 and now it's currently at 235, off to take another nap. Hopefully only 3 hours this time.
The Weber has been running between 245 - 199.
The Smokenater started off 244 degrees at 23:30 and at 04:30 it was 199. The plan was to just take a 3 hour nap but that turned into 5 hours.
Stoked the fire, knocked the ash off and filled up the coals. One thing I've learned with adding coals to the kettle - you have to leave the lid off and let the cosls catch before closing the lid. I open all vents and let the coals do there their thing then place the lid on while the vents are still open. I give it time for the temps to rise above my desired smoking temp then I adjust the vents to let it settle down.
I let the temps get to 260 and now it's currently at 235, off to take another nap. Hopefully only 3 hours this time.
The Weber has been running between 245 - 199.
welshrarebit
Master of the Pit
themule69
Epic Pitmaster
Update - 12 hours in, brisket temp is 171. The wind has picked up and temperatures dropped to 16 degrees outside. Brisket had a nice bark so I pulled it to perform the infamous Texas crutch.
When I placed the probe back in, it read 169. Did the maintance with the Weber and Smokenator (ash and charcoal). Temps are at 239.
themule69
Epic Pitmaster
Oh, I just wanted to tell you guys, yesterday I called Lang smokers (a man can dream) and who answered but Ben Lang himself. Really nice guy, very informative.
I think I jinxed myself. After my last post, my brisket temp went from 169 back to 162. It's been 162 since then. I don't think I've ever seen a brisket get colder. The kettle is peaked at 241.
Don meet stahl, stahl this is Don...LOL.
Don meet stahl, stahl this is Don...LOL.
Last edited:
themule69
Epic Pitmaster
I have had it drop temps in the past. Just be patient and keep the door closed.
Happy smoken.
David
Happy smoken.
David
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