Jeff's Brisket Tutorial
Jeff, I did your exact recipe for my first ever brisket.
I used a 12lb Prime brisket I got at Sam’s Club. Injecting does make a bit of a mess, but ohhh so worth doing in terms of the juiciness and tenderness.
I cooked mine on Nexgrill Oakford 790 @ 200-210F for 8 hrs–it got to internal temp 165-170F then put in covered aluminum pan (more of your original rub & beef broth) with temp probes and cooked between 180-215F for another 9-10 hrs because of the timing I needed, then wrapped in 3 layers of foil, put in insulated cooler with old blanket for 4 1/2 hrs, and was still plenty hot for serving after all that time.
The au juis after fat removed was indescribably good, and plenty of it using this recipe. Everyone, including hard core brisket aficionados were truly blown away at how flavorful, juicy, tender, and with a great smoke ring and bark.
Bravo at your sharing this technique for us newbies. I cannot imagine cooking it any other way. Several other briskets I have had elsewhere are much too salty on the bark, and dry, so this is a wonderful outcome.
Jeff, I did your exact recipe for my first ever brisket.
I used a 12lb Prime brisket I got at Sam’s Club. Injecting does make a bit of a mess, but ohhh so worth doing in terms of the juiciness and tenderness.
I cooked mine on Nexgrill Oakford 790 @ 200-210F for 8 hrs–it got to internal temp 165-170F then put in covered aluminum pan (more of your original rub & beef broth) with temp probes and cooked between 180-215F for another 9-10 hrs because of the timing I needed, then wrapped in 3 layers of foil, put in insulated cooler with old blanket for 4 1/2 hrs, and was still plenty hot for serving after all that time.
The au juis after fat removed was indescribably good, and plenty of it using this recipe. Everyone, including hard core brisket aficionados were truly blown away at how flavorful, juicy, tender, and with a great smoke ring and bark.
Bravo at your sharing this technique for us newbies. I cannot imagine cooking it any other way. Several other briskets I have had elsewhere are much too salty on the bark, and dry, so this is a wonderful outcome.
