We are having another pot luck at work and several of the third shift people were requesting the pulled brisket again... They were in awe from the last time I made it..... so here we go again
got this brisket marked down on sale from wally world and had it in the freezer... couldn't pass it up...
This time I injected it in the cryovac package and let it meld overnight. It was less messy.. Last time the spit jack squirted all over the place. Using Moore's marinade for the injection and john Henry's pecan rub for the... well... Rub.. I love this stuff
Here's the brisket after a good night sleep
prepped the smoker. it usually takes me a whole bag of charcoal with hickory chunks to get it to 160 IT
Forgot to get initial pic with the brisket going in the smoker but here is a sneak peek at 2 hrs
Brisket at 160 after 5 hrs at 225.. heading for the oven at 225 pan foiled
into the oven.. going to 210 for an easy pull
out of the oven and ready to pull.. 2 yrs ago I bought some high quality heat gloves I bought from a restaurant supply co. I highly recommend them... They work awesome.. Pulled the brisket by hand and didn't feel a thing
Look at the juices from the brisket.. They fill up the pan pretty high.. Its like hickory smoked candied brisket..... I remove most of the juices and pull it then add back some of the juices....
Pulled and ready to take the trip to work... Pulled brisket,,,,,,, some good stuff
..............
I see some smoke ring in there.......
will try to take some phone pics tomorrow of the pot luck feast
Thanks for looking
Joe
got this brisket marked down on sale from wally world and had it in the freezer... couldn't pass it up...
This time I injected it in the cryovac package and let it meld overnight. It was less messy.. Last time the spit jack squirted all over the place. Using Moore's marinade for the injection and john Henry's pecan rub for the... well... Rub.. I love this stuff
Here's the brisket after a good night sleep
prepped the smoker. it usually takes me a whole bag of charcoal with hickory chunks to get it to 160 IT
Forgot to get initial pic with the brisket going in the smoker but here is a sneak peek at 2 hrs
Brisket at 160 after 5 hrs at 225.. heading for the oven at 225 pan foiled
into the oven.. going to 210 for an easy pull
out of the oven and ready to pull.. 2 yrs ago I bought some high quality heat gloves I bought from a restaurant supply co. I highly recommend them... They work awesome.. Pulled the brisket by hand and didn't feel a thing
Look at the juices from the brisket.. They fill up the pan pretty high.. Its like hickory smoked candied brisket..... I remove most of the juices and pull it then add back some of the juices....
Pulled and ready to take the trip to work... Pulled brisket,,,,,,, some good stuff
..............
I see some smoke ring in there.......
will try to take some phone pics tomorrow of the pot luck feast
Thanks for looking
Joe
