Brisket for Labor Day

Discussion in 'Beef' started by smokinut, Sep 2, 2013.

  1. So, my first brisket was horrible. Did no research on it, had no idea what I was doing and went by time that was listed in a recipe. So this time I've read up on what I should do. Bought a 12# packer, and separated the point and flat myself (also a first time thing). Very happy with the way it turned out. The point is vacu-sealed and in the freezer for another day. The flat is in a rub that I made into a paste using Worcestershire sauce and has been getting happy since 6pm Saturday. It'll go into the smoker in about 7 hours, over some hickory chips and apple chunks at hopefully a temp of 230°-250°. Utah's weather is of course not working with me again, with a 50% of rain during the day. I hope the weather man is lying as my ECB doesn't handle bad weather very well. Pics will come to satiate your Qview desires.

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  2. Much, much better this time.

    Got the paste on for a 36 hour marinade.

    After 11 hours of 225° heat.

    And like an idiot, told everyone dinner was served before I got pics of it sliced, so it's now all gone lol. Served it with Dutch's Wicked Beans, which are awesome, and my Moms potato salad.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice bark on that brisket!!

    [​IMG]
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Shamey on you for teasing us!  [​IMG]

    Sounds like it was great!  Bark looked good!

    Kat
     

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