Evening smokers. Stopping in to post my gameday brisket. Started with a prime packer brisket from Sam's Club.
I started working on this Saturday night late. Mixed up a beef injection of water, better than bouillon and beef broth.
While this cooled in a ice bath I trimmed up the brisket. Removed almost all of the top fat and then about 2.5lbs from the sides and the fat cap. I left the cap about .25in
I left the tip of the point as I like to chop it.
Injected and vac sealed and into the fridge until sunday night.
Mixed up a rub of cbp, course kosher salt,sugar,garlic powder,onion powder,chili powder, chipotle powder and gave her a heavy dose.
Fast forward a couple hours to 1am and it was time to go on the smoker using pecan pellets at 225°
After about 9.5 hrs it stalled at about 162°
This is what it looked like right before I wrapped. Normally use pink butcher paper but lo and behold my daughter stole it from me and used it for homecoming signs at school. So foil it was. No pics of that. But total time on smoker was about 13hrs. Pulled it off at 202° when it probed like butter. Pulled it off and put it in cooler for 4hrs waiting on game.
Then I prepared peach beans.......
Threw them on the smoker for the 4hrs I waited on the brisket.
About 20 minutes before game time I sliced the brisket.
Juice bomb.....
Slices and chopped
Peach beans (I sub country ham pieces for the bacon)
Plated up with my wifes cole slaw and tater salad.
Was a perfect gameday meal!
I started working on this Saturday night late. Mixed up a beef injection of water, better than bouillon and beef broth.
While this cooled in a ice bath I trimmed up the brisket. Removed almost all of the top fat and then about 2.5lbs from the sides and the fat cap. I left the cap about .25in
I left the tip of the point as I like to chop it.
Injected and vac sealed and into the fridge until sunday night.
Mixed up a rub of cbp, course kosher salt,sugar,garlic powder,onion powder,chili powder, chipotle powder and gave her a heavy dose.
Fast forward a couple hours to 1am and it was time to go on the smoker using pecan pellets at 225°
After about 9.5 hrs it stalled at about 162°
This is what it looked like right before I wrapped. Normally use pink butcher paper but lo and behold my daughter stole it from me and used it for homecoming signs at school. So foil it was. No pics of that. But total time on smoker was about 13hrs. Pulled it off at 202° when it probed like butter. Pulled it off and put it in cooler for 4hrs waiting on game.
Then I prepared peach beans.......
Threw them on the smoker for the 4hrs I waited on the brisket.
About 20 minutes before game time I sliced the brisket.
Juice bomb.....
Slices and chopped
Peach beans (I sub country ham pieces for the bacon)
Plated up with my wifes cole slaw and tater salad.
Was a perfect gameday meal!