j biesinger
TVWBB Platinum Member
I felt like practicing a brisket on monday so we invited over some friends and family. I would have posted this sooner, but I've been working off the hangover for a couple of days now
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I scored a nice 12 lb choice packer at RD. The size and shape appealed to me, as it was just long enough to fit between the handles and the flat was a decent thickness. From now on, I'm going to look for similar ones and hopefully it will help me with my consistency. That's what's great about RD, they had out about 20 for me to go through and they never have a problem opening a case up if I don't see any I like.
We had some success at our last comp using an off the shelf inject/rub kit, and I want to save the rest for our up coming comp, so I decided to see if I could come up with something simple along the same lines. The inject went in about an hour before cooking and it was a solution of water (12% salt, 12% brown sugar and some flavor enhancers). Right before cooking, I toweled off some of the liquid and hit it with the rub:
1 T ground blk pepper
1 T salt
2 T brown sugar
3.5 T ancho
0.5 T onion
I had a minion going with oak and apple pieces mixed and a clay pot in the pan. It was pretty hot and sunny, so it ran around 275* with all the vents closed, which was good enough for me since I didn't have to adjust a thing for the 8 hrs of the cook.
It stalled for a good hour at 157*. I was looking for a tight bark, but the rub was still kind of wet in places. At one point I mopped up a puddle of inject that had pooled on the top of the flat. Despite the lack of complete bark, I foiled to ensure I'd be done in time for dinner. Next time, I may try flipping it to get both sides dryer.
you can see a little crater in the middle of the flat where I mopped up the inject:
The brisket cooked right up until service which was pretty interesting because it was seriously hot when I sliced it. I was really happy with the taste and texture as it was probably my best brisket to date. Since I didn't have to worry about it overcooking during the rest, I took it further into tender than I ever have before. I also felt I made nice work of the point. I had trimmed all the fat off of it prior to cooking and made note of the grain direction. I managed to slice it across the grain and got slices similar to the flat. All in all, I'd call it a pretty professional job:
The brisket, along with Mike Mill's bbq salad, corn, sweet fries, and texas toast made for a great meal.
about the hangover, one of my teammates decided it was a good idea to bring a growler of this, another one of this, oh and a bottle of this
I scored a nice 12 lb choice packer at RD. The size and shape appealed to me, as it was just long enough to fit between the handles and the flat was a decent thickness. From now on, I'm going to look for similar ones and hopefully it will help me with my consistency. That's what's great about RD, they had out about 20 for me to go through and they never have a problem opening a case up if I don't see any I like.
We had some success at our last comp using an off the shelf inject/rub kit, and I want to save the rest for our up coming comp, so I decided to see if I could come up with something simple along the same lines. The inject went in about an hour before cooking and it was a solution of water (12% salt, 12% brown sugar and some flavor enhancers). Right before cooking, I toweled off some of the liquid and hit it with the rub:
1 T ground blk pepper
1 T salt
2 T brown sugar
3.5 T ancho
0.5 T onion
I had a minion going with oak and apple pieces mixed and a clay pot in the pan. It was pretty hot and sunny, so it ran around 275* with all the vents closed, which was good enough for me since I didn't have to adjust a thing for the 8 hrs of the cook.
It stalled for a good hour at 157*. I was looking for a tight bark, but the rub was still kind of wet in places. At one point I mopped up a puddle of inject that had pooled on the top of the flat. Despite the lack of complete bark, I foiled to ensure I'd be done in time for dinner. Next time, I may try flipping it to get both sides dryer.
you can see a little crater in the middle of the flat where I mopped up the inject:
The brisket cooked right up until service which was pretty interesting because it was seriously hot when I sliced it. I was really happy with the taste and texture as it was probably my best brisket to date. Since I didn't have to worry about it overcooking during the rest, I took it further into tender than I ever have before. I also felt I made nice work of the point. I had trimmed all the fat off of it prior to cooking and made note of the grain direction. I managed to slice it across the grain and got slices similar to the flat. All in all, I'd call it a pretty professional job:
The brisket, along with Mike Mill's bbq salad, corn, sweet fries, and texas toast made for a great meal.
about the hangover, one of my teammates decided it was a good idea to bring a growler of this, another one of this, oh and a bottle of this
