1/17 Brisket

Discussion in 'Beef' started by b8h8r, Jan 17, 2010.

  1. b8h8r

    b8h8r Smoke Blower

    Well I picked up a choice flat, and decided to do an injection/marinade, and then rub it.

    Marinade is Bock beer, Worcestershire, soy, S&P, onion, garlic & rosemary.

    I injected the flat, then poured the marinade over it, and let it sit overnight.

    All the necessities.


    ready to rub.
  2. b8h8r

    b8h8r Smoke Blower

    All rubbed up and onto the smoke. I put it on the BSNP around 2 AM. Ran it at 220-230 till 160^ and then foiled the pan and brought it to 190^. After a couple hours in the cooler she was ready to go.

    All rubbed up.

    @160^ getting foiled

    Ready to slice.


    All in all it was a good brisket, lots of flavor and pretty juicy.
  3. brohnson

    brohnson Smoking Fanatic

  4. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great, nice job on the injection and marinade. Would you do it again that way and would you change anything?
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Bet that one tastes great, it sure looks good
  6. thunderdome

    thunderdome Master of the Pit

    I like the looks of your homemade injection and marinade

    Does it come out in the end product?
  7. b8h8r

    b8h8r Smoke Blower

    I did like the flavor, and the injection really got it throughout the meat. I wish I had a little longer to let it set with the rub on (I only had about 3hr), but my schedule got pushed up, and I started @ o dark thirty instead of around 7AM, but all in all I liked it. I had a bunch of marinade that was not put onto the meat left over, and I mixed a couple of shots of bourbon and that for spritzing.
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    LOL By the title of the thread, I expect to see 1/17th of a brisket.........not the date. LOL

    Looks good BTW.
  9. b8h8r

    b8h8r Smoke Blower

    Well thats about all that is left now....[​IMG]
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I was also courous about the 1/17 thingy. But now I know and your brisket looks great and I'm also like the marinade and the rub is what again?? Great job ther B8h8r and keep it up too.[​IMG]
  11. b8h8r

    b8h8r Smoke Blower

    Jeff's rub
  12. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I just did 17 pounds of that meat and you guys are making want to start preppin' one on wed for a Fri night smoke! YUMMMY

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