Well guys, I was all excited to try my new experiment. Went to Publix to pick up my meat. As I'm approaching the meat section, I see a light shining down from heaven on a beautiful 14 lb packer. Pick it up and it bends nicely, no brown spots, USDA Choice, no hard fat. I turn it over and see the price tag... $105.... OUCH it was $7/lb!
I had no idea brisket was that expensive, so I settled for a much less desirable cut for $65. It's still USDA choice, but I had to do some surgery on it. Some of the fat sections were literally as hard as a brick, and I probably cut off 3 lbs of fat.
Since the meat was so expensive, I've decided to postpone my experimentation and go with a tried and true method for my first brisket. I really didn't want to screw it up after dropping that much cash.
I did inject it last night and put a nice rub on it. I injected with a mixture of beef stock, worsterchire, ketchup, and a few spices. Found the mixture online and it sounded good, after cooking it down on the stove it smelled incredible so I'm sure it'll turn out well. I also wanted to try the pre-rub mustard method this time, but I started dumping the rub on and forgot until it was too late
I will be putting it on around 8:00 central this evening and smoking all night. got a few friends coming over, going to buy some beer and cigars after work so it should be a good time!
