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Brisket Cook

post #1 of 9
Thread Starter 
I had a couple of things I wanted to try on the brisket front, unfortunately I got distracted and didn't really test chit......well, atleast nothing I had planned on testing .......but, I did take some pics, so here goes......

I go with the cheapest brisket I can find for testing, so if it turns out too bad it won't break my heart to throw away the "experiment", generally the results are more than edible.......anyhow, on with it.

Had a 14lb, select grade

Trimmed off the big hunk of fat and most anything that looked too ugly. I leave the bottom side of it alone.

I injected with homemade beef broth, butchers, and worc. sauce. Rubbed it with Lowry's seasoned salt.......that was just going to be the base for the next layer of rub, but I never got around to putting that next layer on. Wound up cooking it with just the Lowry's since it was about 1/2 done by the time I realized what I had done.

I had planned on cooking it at 275, but when I went out to fire up the Stumps, I gave it a bit too much air and never choked it back down and wound up at 300 before I went out to check things..........so 300 it was. Put the brisket it on and threw in some hickory initally and then apple an hour or so later for the smoke. Wound up pulling it off a little soon since we were going out to eat and I was holding up the show. 193 it came out for a little wrap and rest.......no pic.....no time. Total of 6 hours in the smoker.

Came home and sliced it up

All in all, it tasted ok, but the whole point of the thing was a little rub experimentation...........no one to blame but myself. Maybe next time, in the meantime, got brisket for lunch for a few days.
post #2 of 9
Looks good to me! :)
post #3 of 9
Well you may not have done your experiment but at least you have a smoked brisket to snack on now.
A 6 hour brisket smoke, not bad. I really do need to try out some high heat brisket cooking.
Show on FoodNetwork last night had Myron saying he does his smokes at 350-375 and his briskets take about 4 hours!
post #4 of 9
How was the texture and moistness?
post #5 of 9
Thread Starter 
Moistness was good, the texture was a little lacking, but I think that was more of a by product of having to pull it earlier than I wanted to than anything else. I would not have been embarrassed to feed it to anyone.
post #6 of 9
It looks good to me and you did yours in 6 hours. WOW I just came off a 15 hour smoke of a 12 lber. Yours looks good and you say that the texture was alittle off??Well with your test you are gonna have some really good lunches for the week. If you can keep your fellow workers from stealing it. I might.....lol
post #7 of 9
Thread Starter 
I guess I should clarify......I try to look at all my home cooks as competition practice and always try to "nail it" (well usually try PDT_Armataz_01_04.gif). This was off in that regard, but I can't complain considering the lack of attention that went into it.

If someone was coming over for dinner I would not have hesitated to offer that up.

Hope that made sense.......should have just said it was good intially and left it at that. LOL
post #8 of 9
Thread Starter 
Been there, done that.......many times. Then I upped the heat and thought "hmm......not so bad".........then I started injecting "hmmm.....this could be interesting". LOL

This one could have used a little more cook and rest time, but you gotta do what you gotta do. My family is extremely tolerant of my smoking/contest fetish, least I can do is not make them wait to go out to eat as a I wait for a brisket to get done that they aren't even going to eat. LOL

Injected briskets always seem to cook faster IMO. I usually cook at 250 and figure 1 hour per pound uninjected.......injected I figure about 50 minutes per not including rest time.

Multiple ways to skin this cat. PDT_Armataz_01_12.gif
post #9 of 9
thanks for sharing this brisket cook FBJ

nice looking smoke ring thats for sure. points.gif
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