Brisket

[cowleyms]

Just a heads up Prepped a 12lbr for Friday




After Trimming



Injected and Rubbed



Wrapped for long cold night of sleeping before smoking

[Richtee]

See all that "hard fat" on the top right? Trim it off before cooking. It's useless and just greases up yer pit. Nice looking hunk tho :{)

[Fishawn]

Gonna be good

[Richtee]

Also..use a knife and make some shallow slices... or a couple toothpicks to mark the grain direction in the flat. And slice DIRECTLY across it... for best results

[barkonbutts]

Trim her up like Rich said and you will be ready to ROCK and ROLL!! Good looking hunk of meat!!

[cowleyms]

Yea you cant see it but I put a few slits in the flat for that very purpose. Oh and I will trim it off tomorrow when I put more rub on and I get it out while the smoker is firing up

[Richtee]

Yea you cant see it but I put a few slits in the flat for that very purpose. Oh and I will trim it off tomorrow when I put more rub on and I get it out while the smoker is firing up

OK..I sit corrected...GOOD JOB!

[cowleyms]

Thanks for the advice guys I am a nooblet with brisket but can you believe this beast held 2 full cans of beef broth holy cow

[Richtee]

Thanks for the advice guys I am a nooblet with brisket but can you believe this beast held 2 full cans of beef broth holy cow

And you wonder where the moisture is coming from?

You should inject a bit closer to cook time. There IS a trade-off between penetration and what leaks out...but a couple hours before I think is optimal.

[BBQ Engineer]

Heck yeah...let-r-rip! Lots of pics too!

[HawgHeaven]

You gonna rock it sir... listen to what these guys said, you'll be on your way to brisket nirvana...

[cowleyms]

Yea I was debating on injecting it before putting on pit but to late now Oh well marked in the Log for now tho :p

[Squirrel]

Good luck!

[Bearcarver]

Looks Great !!!

Now that you got it all injected up, I would make sure to get it from 41˚ to 135˚ internal temp (Danger Zone), in no longer than 4 hours.


Bear

[ALX]

Sweet........I think 4 hours or so plenty for most injections.......I dont use any phosphate based injections anymore and like the results.......

I am a notcher.......means you make a cut about 1/4 inch when brisket raw with knife exactly how you are gonnaa slice it in the thin end of flat after cooked..perty easy to follow after cooked.....