Saturday brisket

[JC in GB]

I have a full packer brisket on order from GFS for pick-up this afternoon.

I am going to cook it Saturday. Last time I made a Texas/Umami brisket and it was fantastic.

I am just wondering what seasoning methods you like best for your brisket cooks?

I am always open to new ideas and methods and learn tons from trying them out.

Thanks for your replies...

JC

 

[kruizer]

Just use a liberal application of coarse salt, coarse ground pepper, onion and garlic. It will be amazing.

 

[SecondHandSmoker]

Just use a liberal application of coarse salt, coarse ground pepper, onion and garlic. It will be amazing.

Yes Sir.
Old school SPOG gets my vote.

 

[SmokinVOLfan]

If you have anywhere up there that sells BBQ supplies butcher bbq prime brisket injection kicks it up a notch!

 

[PoukieBear]

Let the flavour of the meat be the star of the show. Keep it simple with Salt and Pepper, a little garlic and onion powder if you wish.

Now I kind of wish I was doing a brisket this weekend.

 

[JC in GB]

Nice, lots of call for SPOG. I usually use Jeff's Texas Rub on the brisket which is mostly SPOG. Have any tried doing a Smokelahoma Brisket as seen on Steven Raichlen's show? I made that brisket recipe twice and it was amazingly good.

If I have all the ingredients, maybe I might go that route.

As far as injections go, I wanted to try the butcher BBQ injection but couldn't justify the cost so I came up with my own injection which works quite well.

Last thing I want with a brisket is for it to taste like a Sunday pot-roast.

JC

 

[schlotz]

A bit more of a purist here, i.e. Texas style. It's strictly coarse ground pepper & salt for briskets.

 

[JC in GB]

Brisket cook is done and the results are in.

Trimmed with the Franklin method as close as I could....

Did a simple SPOG with my super double secret deep beef injection.

No wrap, cooked at 250 11.5 hours. Pulled at 195. Smoked with mesquite chunks.

Mesquite chunks took a very long time to burn. Had a great flavor but would have liked a bit more smoke.

Can't go wrong doing brisket Texas style.

I am not a fan of the point though. I didn't like the texture of the gelatinous fat.

Next time I may just buy the flat.

 

[SecondHandSmoker]

You wouldn't need to twist my arm much for a few slices.
The brisket looks good from here and love that smoke ring.

 

[PoukieBear]

I’ll swing by and eat the point for you, that’s my favourite part!

The cook looks great, good job.

 

[drdon]

I'll be standing in line behind PoukieBear . Hope you made enough. Lookin' good.
Don

 

[tallbm]

View attachment 403402 Brisket cook is done and the results are in.

Trimmed with the Franklin method as close as I could....

Did a simple SPOG with my super double secret deep beef injection.

No wrap, cooked at 250 11.5 hours. Pulled at 195. Smoked with mesquite chunks.

View attachment 403401



View attachment 403403


Mesquite chunks took a very long time to burn. Had a great flavor but would have liked a bit more smoke.

Can't go wrong doing brisket Texas style.

I am not a fan of the point though. I didn't like the texture of the gelatinous fat.

Next time I may just buy the flat.

[EDIT- fixed the post, I put my content in the quote on accident lol ]
And it is said that Mesquite smoke is too strong lol.
I am a firm believer that the majority of reported Mesquite issues are because it takes a little extra effort to manage it properly. So feel free to keep trying with it until you perfect it and you will get AMAZING beef and other items smoked with it :)

 

[texomakid]

That's a good looking brisket JC

 

[gmc2003]

Use the point for burnt ends. That will help some with the remaining fat. That brisket looks mighty good to me.

Chris