Brisket????

[cubguy17]

I smoked a brisket for the superbowl, and it was probably my best yet.
Some of the past briskets were tasty but very tough. This one after 14 and 1/2 hours on the smoker turned out very tender, but I thought it just tasted like a roast, nothing special. My rub was mainly black pepper and brown sugar, there were also 6 or so other spices, but the pepper and sugar was the majority. I used apple cider and whiskey as my mop sauce.
There were no complaints or left overs, but it wasn't quite what I was looking for. Any suggestions? Does anybody inject briskets? Where are the brisket pro's?

 

[smoker matt 54]

I m doing a Brisket this weekend and im injecting it with Italian Dressing. I did this with a couple chuck roasts and I think it worked real well. I m going to inject it the night before to let it marinade in the Brisket. Ill post pics!!


Brinkmann Vertical Wood/Charcoal Smoker

 

[crockadale]

Are you using a thermometer ( in the meat)? What temps are you cooking at? A little more info would help.

 

[smok'n steve]

What Ken said....was it out on the rack till 160ish?

 

[cubguy17]

I used pecan and cherry wood and hit it hard for the first 6 hours, There was a great looking smoke ring, You could taste the smoke. I cooked it at 200 to 220 degrees, when I pulled it off it's inside temp was 195, then I wrapped it in foil and a couple of towels then rested it in a cooler for about 6 hours. Thanks for the help, hopefully this information can help you guys set me in the right direction.

 

[xtexan]

I uses oak and hickory and get a good smokey taste.

 

[craig chamberlain]

Your right about Italian dressing Smoker Matt 54,I had never heard of injecting Italian dressing
in a chuck roast until you posted it.I did my chuckie with it and it turned out so good i think I'm going to use it all the time from now on.My wife liked it so much I'm going to do another one next week.

 

[cubguy17]

Darn looks like I better try another one.

Ha Ha, Thanks for all the info.