Meat: 6 lb beef brisket flat
Prep: Rub (equal amounts salt,pepper,onion,garlic,sugar), 1 cup beef broth injected.
Wood: Hickory
Smoker: MES 30
Cooking: 6 AM, took out of frig. 7 AM, fired up MES to 250F. 8 AM, Beef in the MES top rack, big pan under it. 6 hours of smoke / cooking in the MES. At 2 PM, internal temp 165, dropped the flat into a big foil pan with drippings, added a bit more broth, foil to top tight, shut down the MES and moved the covered pan to an oven in the kitchen. Cooked covered with at 375 just around 2 hrs until the internal temp was 197 (had a Maverick temp probe w/ remote in it the whole time), took it out, foil wrapped, temp coasted up to 201, and let it rest for almost 2 hours. Dinner was at around 6 PM.
It's been exactly a year since I got my MES and I thought it was high time I took my first stab at making a brisket. Ordered a nice flat from the local butcher the week prior, prepped it (rub, injected) and left it in the frig over night Christmas day and made it on the 26th. Tricia said the finished product was the better than Salt Lick's we had down in Texas (but she could also have been kind with that). I poured off the drippings in a pan,set it out on the chilly deck and skimmed off the top fat layer and brought it back on the stove, added a bit more beef stock and thickened for a gravy. Also heated up a side of Salt Lick mustard BBQ sauce as another sauce option. Being the first brisket I ever made I think it came out pretty good.
Beef Brisket flat above, top and bottom. Nice fat cap, not too thick.
Smoking before and after picture above. Finished product in pictures below:
Prep: Rub (equal amounts salt,pepper,onion,garlic,sugar), 1 cup beef broth injected.
Wood: Hickory
Smoker: MES 30
Cooking: 6 AM, took out of frig. 7 AM, fired up MES to 250F. 8 AM, Beef in the MES top rack, big pan under it. 6 hours of smoke / cooking in the MES. At 2 PM, internal temp 165, dropped the flat into a big foil pan with drippings, added a bit more broth, foil to top tight, shut down the MES and moved the covered pan to an oven in the kitchen. Cooked covered with at 375 just around 2 hrs until the internal temp was 197 (had a Maverick temp probe w/ remote in it the whole time), took it out, foil wrapped, temp coasted up to 201, and let it rest for almost 2 hours. Dinner was at around 6 PM.
It's been exactly a year since I got my MES and I thought it was high time I took my first stab at making a brisket. Ordered a nice flat from the local butcher the week prior, prepped it (rub, injected) and left it in the frig over night Christmas day and made it on the 26th. Tricia said the finished product was the better than Salt Lick's we had down in Texas (but she could also have been kind with that). I poured off the drippings in a pan,set it out on the chilly deck and skimmed off the top fat layer and brought it back on the stove, added a bit more beef stock and thickened for a gravy. Also heated up a side of Salt Lick mustard BBQ sauce as another sauce option. Being the first brisket I ever made I think it came out pretty good.
Beef Brisket flat above, top and bottom. Nice fat cap, not too thick.
Smoking before and after picture above. Finished product in pictures below:
