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.


    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.



    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.

  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....

  8. The brisket looks outstanding.  Love the bark.

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