first brisket


 
H

Hamilton Barnes

TVWBB Pro
put it on at 7:35 am and took it off around 6:30. Kept the WSM around 250-275. Injected with beef broth, used Chris Lilly's beef dry rub, no foil.
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I have done alot of pork and chicken, but my first dive into the brisket world.
 
I think the bark is a product of temperature, so I don't think the injection had an impact on it. What was the weight of the brisket, eleven hours at 275 seems like a short time for the size of brisket in your picture. We're you happy with the tenderness?
 
thanks yall. I think that next time i will at least not inject as much. I appreciate the fedback, the tenderness was spot on. I loved the meat. I took the point off to make burnt ends in the future and am loving the flat. I reheated it tonite in the oven on 200 in coke and bbq sauce. It still taste great.
 
Why inject? That's become my mantra these days... I'll take a look at a few briskets before deciding on one, and if the fat marbling is there, there's just no need for it!

I can't really tell as your first pic is blurry, but your rub doesn't seem too thick on there. You'd be shocked at how much a course black pepper adds to the bark.
 
Nice job, I suppose if the meat came out to everyones liking it was a success. I have yet attempted a brisket saving that for when the weather warms up and I have my new WSM up at our seasonal spot in NH so I can spend all day Saturday drinking errr I mean tending the fire................
 
The meat turned out good. The bark did not set until super late and therefore I could not foil. Next time I will do it a little different but overall it was not a bad first attempt.
 
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