Decided a brisket and some burnt ends would be a smoke to break in the Char-Griller I just bought off of Phil.
Only place around these parts to get a full packer was Walmart so off I went.
Trimmed it down, separated the point and flat and figured I would try injecting it so made an injection of 2 cups beef broth, 1/2 cup honey and 2 Tbsp chipotle rub. Injected as much as I could.
Figured I would see if it made any difference and sprinkled with some sweet Hungarian paprika then slathered in chipotle mustard and coated in chipotle rub.
Fired up the smoker then made a drink that I just heard about last night and is delicious!
Half a Guinness and half a Sam Adams cherry wheat, man it was good!
Threw the briskets on over oak and pecan, spritzing with a mixture of 1 cup water, 3 Tbsp brown sugar, 1/4 Cup honey, 1/2tsp chipotle powder and 1 Tbsp butter.
Just spritzed and hanging out in the stall, hopefully it won't be a long one cause the meat smells amazing already!
When the flat hits 190ish I will wrap and rest then cube the point, add a little more rub and smoke then coat with some Curley's BBQ sauce and another hour or two in the smoke.
Only place around these parts to get a full packer was Walmart so off I went.
Trimmed it down, separated the point and flat and figured I would try injecting it so made an injection of 2 cups beef broth, 1/2 cup honey and 2 Tbsp chipotle rub. Injected as much as I could.
Figured I would see if it made any difference and sprinkled with some sweet Hungarian paprika then slathered in chipotle mustard and coated in chipotle rub.
Fired up the smoker then made a drink that I just heard about last night and is delicious!
Half a Guinness and half a Sam Adams cherry wheat, man it was good!
Threw the briskets on over oak and pecan, spritzing with a mixture of 1 cup water, 3 Tbsp brown sugar, 1/4 Cup honey, 1/2tsp chipotle powder and 1 Tbsp butter.
Just spritzed and hanging out in the stall, hopefully it won't be a long one cause the meat smells amazing already!
When the flat hits 190ish I will wrap and rest then cube the point, add a little more rub and smoke then coat with some Curley's BBQ sauce and another hour or two in the smoke.
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