On time to the party, late to post


 

Jim W

New member
On Smoke Day, I barbecued a whole pork shoulder and a 16 lb. brisket for my family reunion. I've done plenty of pork butts in the past, but this was my first brisket. Both were a hit with the extended family! I used a North Carolina-style rub on the pork and a Baltimore Pit Beef type rub on the brisket (both inspired by recipes from BBQ USA). With everyone around, someone was always taking pictures, but these two photos of the brisket are the only ones that have found their way to my inbox.
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I should have trimmed the fat a little closer before I threw it on the WSM, but it was sure tasty.
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I've tasted some delicious burnt ends before, but there is nothing like your own!
 
The texture was fantastic, it was moist without falling apart. It passed the "accordion test" I learned in the PNWBA judging class. It didn't have as much flavor as I expected, though. Has anyone had success with using an injected marinade on brisket?
 

 

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