1/17 Brisket

[b8h8r]

Well I picked up a choice flat, and decided to do an injection/marinade, and then rub it.

Marinade is Bock beer, Worcestershire, soy, S&P, onion, garlic & rosemary.

I injected the flat, then poured the marinade over it, and let it sit overnight.

All the necessities.



marinating

ready to rub.

 

[b8h8r]

All rubbed up and onto the smoke. I put it on the BSNP around 2 AM. Ran it at 220-230 till 160^ and then foiled the pan and brought it to 190^. After a couple hours in the cooler she was ready to go.

All rubbed up.

@160^ getting foiled

Ready to slice.

Fin.


All in all it was a good brisket, lots of flavor and pretty juicy.

 

[brohnson]

YUMMY!

 

[fire it up]

Looks great, nice job on the injection and marinade. Would you do it again that way and would you change anything?

 

[scarbelly]

Bet that one tastes great, it sure looks good

 

[thunderdome]

I like the looks of your homemade injection and marinade

Does it come out in the end product?

 

[b8h8r]

I did like the flavor, and the injection really got it throughout the meat. I wish I had a little longer to let it set with the rub on (I only had about 3hr), but my schedule got pushed up, and I started @ o dark thirty instead of around 7AM, but all in all I liked it. I had a bunch of marinade that was not put onto the meat left over, and I mixed a couple of shots of bourbon and that for spritzing.

 

[fatback joe]

LOL By the title of the thread, I expect to see 1/17th of a brisket.........not the date. LOL

Looks good BTW.

 

[b8h8r]

Well thats about all that is left now....

 

[mballi3011]

I was also courous about the 1/17 thingy. But now I know and your brisket looks great and I'm also like the marinade and the rub is what again?? Great job ther B8h8r and keep it up too.

 

[b8h8r]

Jeff's rub

 

[pit 4 brains]

I just did 17 pounds of that meat and you guys are making want to start preppin' one on wed for a Fri night smoke! YUMMMY