Christmas Eve Brisket

Discussion in 'Beef' started by abelman, Dec 24, 2007.

  1. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I'm new around here so I figured I'd post a present to my in-laws tomorrow.

    Did this today and it took 10 hours but it was worth the time:







    It's a 5-lb brisket and I used mustard first and then a home made Memphis rub. Did this fat cap down and it turned out great.

    Merry Christmas
     
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    That looks great.[​IMG] Seems as though everything turned out the way you wanted. Congrats.
     
  3. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Great looking smoke. Thanks for sharing.
     
  4. jaynik

    jaynik Smoking Fanatic

    Looks great! I've never pulled a brisket! How does it compare to traditionally sliced?
     
  5. bgood321

    bgood321 Newbie

    That does look great........just let me know if you need help finishing it up. Hey I have a quick question for anyone who may have tried this. Saturday I smoked a pork loin and after brining it I injected it with garlic and melted butter has anyone tried injecting a brisket before?
     
  6. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Ironically, I've never had sliced brisket. This is my second shot at a brisket. I'm doing another of the same tomorrow for faimly as well. I'd like to try one at some point.

    The other question was injecting a brisket. I have no idea but I'll be curious to find out.
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    That is beeeautiful Abelman!
     
  8. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Thanks [​IMG]
     

Share This Page