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Brisket on the Smokin'-It #3

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dert

dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
Went to Costco and picked up a brisket...

http://s660.photobucket.com/user/de...5697B7D7-AAA4-40A7-802B-715F7AC0A4AF.jpg.html

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...

http://s660.photobucket.com/user/de...02FD833D-C215-44ED-8C9F-5809B6814D37.jpg.html

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

http://s660.photobucket.com/user/de...91D528BD-E4A5-46C7-A72F-9B5953A3C1DE.jpg.html
 
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...

http://s660.photobucket.com/user/de...E9C327C4-7C5F-44A4-B66A-15398734C400.jpg.html

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

http://s660.photobucket.com/user/de...59AA7129-4C36-4E5D-8F21-72FCC883102B.jpg.html

http://s660.photobucket.com/user/de...89860C2D-3025-430E-ACEA-FE161B5C02BF.jpg.html

I set it to 250°F...

http://s660.photobucket.com/user/de...9D59C540-33E2-4DC7-A644-FF64909552B0.jpg.html
 
Last edited:
Got my coffee, I'll be watching

Gary
 
I started with about 60% hickory and 40% apple chips in the box...
 
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.
 
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:
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?
 
Nice, Looking Good    Can't wait to see it sliced

Gary
 
Kader said:
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?
Click to expand...

I thought I would ask her father if it was OK to consume her!!
 
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
 
I don't think foiling is necessary on the smoking it number three as it has plenty of steam in the chamber...
 
Last edited:
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!
 
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