j biesinger
TVWBB Platinum Member
Barbecue is becoming a tradition for me on election day as my contract affords me the day off. It kind of snuck up on me this year, luckily I had a Creekstone "all natural" brisket in the freezer. I had ordered it along with a wagyu for a comp and ended up cooking the wagyu. Creekstone gets some run on comp forums, but from what I read, it's just CAB. It had a decent size and shape, and was pretty loose, but had no marbling in the flat from what I could see on the ends I trim off to fit my 18" wsm.
I decided to omit an inject. I had been using a commercial inject that contained phosphates, which Kevin claims changes the texture to something akin to deli meat. My experiences were somewhat similar, so I wanted a fresh taste at an unadulterated brisket. For the rub, I made a new mix that came out great (I'll try to post the recipe soon)
cool early morning and the steam clung to her
8 hours at 250* and the bark was about where I liked it so I foiled
for most of the cook, I had a dutch oven filled with beans catching the drippings. These came out great, it was my first time with pit beans and won't be my last.
sliced flat
back to front: point, moist, lean
flat with pit beans
I decided to omit an inject. I had been using a commercial inject that contained phosphates, which Kevin claims changes the texture to something akin to deli meat. My experiences were somewhat similar, so I wanted a fresh taste at an unadulterated brisket. For the rub, I made a new mix that came out great (I'll try to post the recipe soon)
cool early morning and the steam clung to her
8 hours at 250* and the bark was about where I liked it so I foiled
for most of the cook, I had a dutch oven filled with beans catching the drippings. These came out great, it was my first time with pit beans and won't be my last.
sliced flat
back to front: point, moist, lean
flat with pit beans
. I was really happy with the way it set up too. I've been using commercial rubs for my comp stuff because they seem to melt into a tight bark that isn't cakey. The soul of this rub is Worcestershire salt, which isn't too hard to make and well worth your time.
