Grade my brisket cook

Discussion in 'Beef' started by dockman, Aug 28, 2013.

  1. dockman

    dockman Smoking Fanatic

    Turned brisket over in marinade just a few minutes ago. I will remove it from marinade tomorrow night and rub.
  2. Some more of the plan revealed !!! Sounds like a good plan to me !! Cept where is the cocktail ??
  3. Looks good! As far as the Gin...whatever you like is what I suggest. But to bgosnell151, I like mine with a touch of vermouth and 2 olives (or onions) as well...if by "touch of vermouth" you mean being in the same room and glancing in the general direction of the bottle of vermouth.

    Looking forward to your updates! I have never...and I mean NEVER...injected one before so I look forward to the results. I will be doing a brisket for a weekend get together (I posted in a different thread...recently moved to VT and trying to teach these folks what real BBQ is). As far as pulling it off at 195F...that should work, but remember to do the fork test. I have had to bring mine to a bit over 200F (like 202 or so) before to get it perfect...although I'm sure you probably do that.
  4. dockman

    dockman Smoking Fanatic

    If I have to wait till 200+ to pull it will? Will I still be able to let it rest wrapped in blanket for a few hours without over cooking it?
  5. gotbags-10

    gotbags-10 Smoke Blower

    You can still wrap and rest for a few hours. What I do is take mine out when it's done and let it wrest on the counter with a loose foil tent for 15 min to stop the cooking then wrap back up and into the cooler for a couple hours. Otherwise in my experience yes it can over cook in the cooler a little if it goes straight in.
  6. dockman

    dockman Smoking Fanatic

    That makes sense!
  7. The waiting is driving me crazy .... I'm gonna go fire up my smoker and do a pastrami flat , a pork shank and two racks of ribs... A few adult beverages will also surely be included !!
  8. Oops...sorry I didn't get right back to you. Gotbags answered though...that's what I do. mmmmmm...brisket. I made the mistake of just picking mine up yesterday so it won't get the rub for a long time but one day will be good enough. I didn't inject but am really looking forward to your comments and pics of this one. Might have to try that next time! Gonna serve mine with my own version of Dutch's "Wicked Baked Beans" (seriously, pineapple??? Never would've thought of that on my own...awesome idea!) and, of course, cornbread.
  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Sounds like a good plan so far!  Can't wait to see the progress and finished product!

  10. dockman

    dockman Smoking Fanatic

    Marinade is drained off will add rub tomorrow morning.

  11. Looking good cant wait to see how it turns out. 👍
  12. rhnewfie

    rhnewfie Fire Starter

    Question on your injection. What were your measurements and I assume you melted your butter in your broth and injected it warm?
  13. dockman

    dockman Smoking Fanatic

    Rub is applied and smoker is ready think I will put it on about 5 in the morning.


  14. dockman

    dockman Smoking Fanatic

    Did not measure the amount of butter just squirted what was left in bottle. I did melt the butter and mixed in with broth then let it cool for about 10 minutes.
    rhnewfie likes this.
  15. Where's the pics ... Been waiting days ....updates ... Anything ....another gin an 7 ( ughhh)
  16. dockman

    dockman Smoking Fanatic

    4:35 am brisket is on.

  17. Nice meat
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Okay... We stumbled out of the gate with the Gin and Seven. [​IMG]   But clearly you got back on track. Looking great.  How did it turn out?  And how much Tangy does it take for a 15 hour smoke? B
  19. dockman

    dockman Smoking Fanatic

    So far about half of a fifth.
  20. dockman

    dockman Smoking Fanatic

    Foiled it at 165 (5 hours). Added a cup of apple juice and a shot Marker's Mark.


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