Doing up a brisket q-view

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

korpellakitchen

Fire Starter
Original poster
Nov 3, 2010
43
10
Northwest Arkansas
Doing a 13lb (post trim) brisket a "little" get together for tomorrow evening.  Thought I would post some pictures.  This is the first time I have injected a brisket.  Thanks to all the great help and comments on this site, I think that it is going to be great.

23c8e0c5_IMG_1427.jpg


More pics to come tomorrow.  Got plenty of sticks and it is a beautiful clear night for smoking.
 
I'm in. looking good so far. I did my first overnighter brisket a week ago. What did you inject it with?
 
Injected with a real basic mix of beef stock, garlic powder, and worstishire.  I have injected pork shoulder with apple juice and cider vinegar before, but with what I read, less is more when it comes to brisket.  I didn't want to experiment too much, its a USDA prime brisket. Last thing I want to do is ruin a good piece of meat.
 
After about 10hrs, I wrapped in foil and put it into a hot box.

37217fbe_IMG_1448.jpg


faf22b60_IMG_1447.jpg


While that is resting, I cut the point off and cubed....Back on the smoker for some little cubes of goodness, slathered in my homemade sauce.

3aa4d5ef_IMG_1449.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky