I was asked to smoke a brisket for a graduation party last Saturday, and I told my friend I wanted to help him pick one out. I planned on a 20+ day wet age, smoking in my drum, then hot holding for 12 hours. Then I get a call "Hey man... I got a brisket today, and the price was reduced $26... I'm freezing it now". So much for my battle plan.
This bad boy was 15 pounds, and had a major hump in the point, no wonder nobody bought it.
Trimming was a challenge as the kernel of fat was the deepest I've ever seen, and the mohawk was 3" tall at least. Here is the post trim and seasoning photos.
And a few more action photos.
Plated up with some salmon, mahi-mahi and some sides.
Details:
- Injected with Beef Prod and Kosmo's Brisket
- Minors AuJus for binder
- Goldee's Brisket rub
- Smoked about 7 hours using pecan.
- Boated for 4 hours, fat up, with a little tallow in the foil.
- Allowed to cool to 165°
- Hot held in a tabletop roaster at 150° for 16 hours