Well, I finally bit the bullet and decided to have another go at smoking a brisket. Just as a reminder for those who do not know, I did a flat this summer on the Weber Genesis with indirect heat, same as I have done successfully with quite a few butts, ribs etc., and it turned out like shoe leather and was not even edible so it ended up in the trash can.
Needless to say I have been a bit leary about having a second go but I figured now was the time since I added a Rec Tec to my arsenal and have done quite a few cooks on it to become familiar, including a test run with a couple of chuckies.
So here is the 13 lb. USDA Choice Point that I bought from Sam's with Jeff's Texas Rub and wrapped overnight, then injected prior to hitting the smoker @235 with Lumber Jack competition pellets. Out of the fridge at 3am and on the smoker at 4am.
Here is a view of the sun coming up at about 7am.
And after a few hours and IT temp at about 140. I did start spraying it every hour or so with the leftover injection marinade, topped up with a bit more broth.
Here it is at an IT of 200 and ready to pull. The bald spot is where my quality control officer took a sample from...
So I put it on the tray to rest tented for a bit.
And now onto the cutting board to be sliced.
Boy does it have some nice bark and a killer smoke ring or what?
And here is the final plated shot, with homemade fried potatoes and onions and a homemade spinach casserole with smoked grated Asiago cheese.
For those interested in what I used for the injection marinade, I found it here.
2 Cups beef broth
1/4 cup worcestershire
1tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
It turned out really nice and juicy and really tender, so a success! Finally....
Sue and I have already had some with breakfast it is so good. And I need to get it vac sealed quick or there won't be any left.
Thanks for Lookin'
John
Needless to say I have been a bit leary about having a second go but I figured now was the time since I added a Rec Tec to my arsenal and have done quite a few cooks on it to become familiar, including a test run with a couple of chuckies.
So here is the 13 lb. USDA Choice Point that I bought from Sam's with Jeff's Texas Rub and wrapped overnight, then injected prior to hitting the smoker @235 with Lumber Jack competition pellets. Out of the fridge at 3am and on the smoker at 4am.
Here is a view of the sun coming up at about 7am.
And after a few hours and IT temp at about 140. I did start spraying it every hour or so with the leftover injection marinade, topped up with a bit more broth.
Here it is at an IT of 200 and ready to pull. The bald spot is where my quality control officer took a sample from...
So I put it on the tray to rest tented for a bit.
And now onto the cutting board to be sliced.
Boy does it have some nice bark and a killer smoke ring or what?
And here is the final plated shot, with homemade fried potatoes and onions and a homemade spinach casserole with smoked grated Asiago cheese.
For those interested in what I used for the injection marinade, I found it here.
brisket injection
anyone have a good brisket injection recipe. Im going to be competing in my first comp. and I still cant find an injection im happy with. Any recipes you guys like?
www.smokingmeatforums.com
1/4 cup worcestershire
1tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
It turned out really nice and juicy and really tender, so a success! Finally....
Sue and I have already had some with breakfast it is so good. And I need to get it vac sealed quick or there won't be any left.
Thanks for Lookin'
John
Last edited: