Easter Sunday Beef Brisket

Discussion in 'Beef' started by jwg299, Apr 20, 2014.

  1. jwg299

    jwg299 Smoke Blower

    18lb whole brisket - flat and point untrimmed



    Here is the brisket trimmed



    Marinating in additional injection solution after injecting it


    After 6 hours marinating, I used a base rub plus my own special blend of seasonings and it went back in fridge for another 6 hours



    After 9.5hrs cooking at 225.

    I cooked uncovered for the first 3 hours then placed it in a fan and covered with foil the remaining of the cook. removed at 195 degrees.


    Some of the point I was cubing for burnt ends


    Burnt ends sauced and ready to go back on the grill


    The flat is double wrapped in foil, wrapped in 4 towels, resting in a cooler for 4 hours.
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks great...nice smoke ring!  Those burnt ends are gonna be delicious!  Hoping to see some pics of the sliced flat...[​IMG]

    Red
     
  3. Looks great so far man!  [​IMG]   How did it turn out?
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks like some good eats to me ! Thumbs Up
     
  5. kgb1

    kgb1 Smoke Blower

    Wow. Look at that smoke ring. Very nice. I bet it tastes as good as it looks. Amazing.
     

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