Second try at brisket

bame

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Original poster

May 5, 2009

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• Jan 31, 2010

• #1

I'm planning on doing my second ever brisket for the super bowl(the first time included a trip to the ER when I chopped half my thumb off getting my split down to size with my hatchet. More embarassing that brisket turned into charcoal under the watchful eye of my roommate during my absence). Anyway truthfully on the first go around I didn't really have a battle plan. What do you guys do for your brisket and what are some things I should do (outside of being careful with the hatchet this time). I plan on using the same rub I use for my butts and ribs and I plan on mopping with an apple cider mixture. I've never used injections before and wanted to know how I should go about that. I'll just say thank you in advance, this board always provides the best help around.

 

fire it up

Smoking Guru

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Feb 24, 2009

5,167

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South Jersey

• Jan 31, 2010

• #2

Hey Bame, that sucks about last time

When i do briskets I trim down the fat to 1/4"-1/8" or trim all the way.
Place on the smoker and spritz every hour after the first two hours.
Foil with a little spritz/mop when it gets to 170 and bring to 190.
Still wrapped in foil I wrap in a towel and then put into a cooler to rest for at least one hour.
Good luck!

 

chefrob

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Sep 13, 2009

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az

• Jan 31, 2010

• #3

hope this time it is a little less eventfull!!

 

bame

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May 5, 2009

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• Feb 6, 2010

• #4

Quick update on the brisket. It's been trimmed, rubs are ready and a make shift lean-to has been built to protect against the rain. I'm pretty fired up since Lowes started selling apple chips so I'll be mixing them in with the hickory chunks. Soon as I get my laptop ready I'll post pictures when the fire gets going around 10. Oh yeah still have all ten fingers

 

werdwolf

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May 24, 2008

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Northern Ohio

• Feb 6, 2010

• #5

Good Job giving it a second whirl.

Waiting for the Q VIEW!

 

rivet

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Apr 25, 2008

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The "Show Me" state

• Feb 6, 2010

• #6

You might want to look into getting a cutting-glove...

Otherwise, congratulations!

 

bame

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May 5, 2009

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• Feb 7, 2010

• #7

6:45 took the brisket out of the foil (i didn't like the idea of soft bark). Just working through the plateau, otherwise all is good thanks to a netflix subscription, tins of grizzly, and 5 hour energy

__________________________________________________ __________________________________________________ __________
3:00 just foiled so far so good. and i still have all fingers attached
__________________________________________________ __________________________________________________ __________
9:00 meat went on no rain yet. I'll keep updating since i need to stay awake.

 

cheech

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Dec 19, 2005

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Beautiful Grand Rapids Michigan

• Feb 7, 2010

• #8

Loss of limbs always good for conversation at card games

 

bame

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May 5, 2009

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• Feb 7, 2010

• #9

how much reserve liquid should i leave for burnt ends?