bregent
. Looks like it's been cross cut , and I agree , the whole thing must have been huge .
Congrats my friend. A much deserved ride for yet another fantastic meal. You and Sue are killing it recently, that's for sure.
Thanks Al for the like and nice comment!
Thanks Bear for the like and kind words!
Thanks Winterrider for the like and compliment!
Thanks Chop for the like and kind words!Yup , looks like you got it figured out this time . Nice work .
I'm with
Thanks for the like Chris and comments!
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Thanks Teal appreciate the like and comments!
SmokinAl
. Otherwise I smoke the whole packer brisket @ 275ish. We like that bark. Nice recovery from the flat.
That's one fine looking brisket you got there sir! Amazing smoke ring! Here where I live they do sell point cuts at the local Market Basket. In fact it's cheaper than buying the flats.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.
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Here is a view of the sun coming up at about 7am.
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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.
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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...
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So I put it on the tray to rest tented for a bit.
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And now onto the cutting board to be sliced.
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Boy does it have some nice bark and a killer smoke ring or what?
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And here is the final plated shot, with homemade fried potatoes and onions and a homemade spinach casserole with smoked grated Asiago cheese.
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For those interested in what I used for the injection marinade, I found it here.
2 Cups beef brothbrisket 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
Yes it came out really juicy, I am sure the injection marinade helped. And speaking of dry that is exactly how that flat turned out.
Tasty! I like the point juiciness. Those flats can get dry, being one muscle with no intramuscular marbling fat and just the subcutaneous fat cap. With fat caps, nothing soaks in as the meat shrinks, contracts, expelling it's own juice every degree. It's a one way street out. Good for chili if drier. The point has a few muscles so it holds fat as it renders in place and then the gelatin absorbs 10Xs it's weight in juice. I don't usually wrap whole ribs, butts and brisket but with a flat I'd wrap at 160 but prefer to smoke a few hours and sous vide the flat @ 150/24 hours like
Thanks yankee for the like and kind words!
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