Doing up a brisket q-view

Discussion in 'Beef' started by korpellakitchen, Mar 16, 2012.

  1. Doing a 13lb (post trim) brisket a "little" get together for tomorrow evening.  Thought I would post some pictures.  This is the first time I have injected a brisket.  Thanks to all the great help and comments on this site, I think that it is going to be great.

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    More pics to come tomorrow.  Got plenty of sticks and it is a beautiful clear night for smoking.
     
  2. s2k9k

    s2k9k AMNPS Test Group

    I'm in. looking good so far. I did my first overnighter brisket a week ago. What did you inject it with?
     
  3. Injected with a real basic mix of beef stock, garlic powder, and worstishire.  I have injected pork shoulder with apple juice and cider vinegar before, but with what I read, less is more when it comes to brisket.  I didn't want to experiment too much, its a USDA prime brisket. Last thing I want to do is ruin a good piece of meat.
     
  4. sprky

    sprky Master of the Pit OTBS Member

    looking good so far. I'm in for the long haul. 
     
  5. After about 10hrs, I wrapped in foil and put it into a hot box.

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    While that is resting, I cut the point off and cubed....Back on the smoker for some little cubes of goodness, slathered in my homemade sauce.

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  6. venture

    venture Smoking Guru OTBS Member

    Those burnt ends look great!

    Good luck and good smoking.
     
  7. Pulled and ready for some sammy's....

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  8. The brisket looks outstanding.  Love the bark.
     

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