brisket - sunday lunch - progressive

[tadowdaddy]

Boy ya trimmed 'er tight Marcus. I'm gonna be watching this one... I'd like to have mine that clean next week, but have been afraid of dryness. Altho since I will be using the prototype MH beef injection, maybe I should not worry...?

Carry on soldier... and don't forget to file the report!

I can't wait to see what the injection does. I still am in the camp of leaving 1/4 inch of fat just to keep er from drying out. Also, since my last one started fat side down and turned out to be the best I've ever done, I'm gonna keep doing that in the future. Fat side down, get the fat meltin, then flip her over to self baste.

Can't wait to see the results Marcus! That's one big briskey!!

[SmokinOutBack]

17.48 pounds is a BIG BOY...... Good luck on 'er Marcus

Sure is...saw some today at the Restaurant Depot, 17-18 pounders. Didn't pull the trigger however. $2.74 per LB I believe. What do you guys do with all the fat you trim off?

[Mikey]

If you do that flat in pan from cradle to grave w/half can of beef broth, it won't dry out.

[Fire it up]

What do you guys do with all the fat you trim off?

Save it for sausage

[crusty ol salt]

thanks for all the great support first chimney of RO lump started here we go

[crusty ol salt]

my mop tonight will be kikkoman terriyaki, kikkoman less sodium soy sauce, lea and perrins worcestershire sauce and beef broth equal parts 1/2 cup each

[Fire it up]

Sounds like a good plan, a bit salty sounding mop but still a tasty combo

[crusty ol salt]

Sounds like a good plan, a bit salty sounding mop but still a tasty combo

i would never inject that combo, like you said way, way to salty. the bark should take just the right amount of salt. at least this what i am hoping

[crusty ol salt]

here is a shot just before hitting the smoker


and a shot at the 4 hour mark inserting temp probe 150*F

[crusty ol salt]

and in the dawns early light


brisket is 167*F smoker is 275*F chugging along

[SmokinOutBack]

Looks great Marcus, I figure if I leave here soon, I can be there when you start slicing.

[barkonbutts]

Oh yeah looking real good!! Can i stop by for a sammy or two??

keep the updates coming!!

[curious aardvark]

I hate to say it but I would be all over it at that price... $4.99 here in southwest Ohio grocery stores...... grrrr....might have to check wally world out... hate to go in there... so dang busy

cant wait to see the finished product...

just a question... why did you take off so much of that fat?? I have always left a good 1/8 to 1/16 inch on??

Is it just so all the rub gets to the meat??

I was thinking the same thing about the fat removal .

thanks for all the great comments


always for hire if the $$ is right



i normally leave more than than i did this time, the fat cap was down in the trimmed picture but i will say there is very little to none left.

some of my thoughts goes to a thread i was reading on making bacon. someone had mentioned that cure doesnt penetrate fat. well if cure doesnt why would lea and perrins and rub??

next is good quality bark. i have quit foiling just about everything trying to achieve the perfect bark. and the best bark comes from where the rub touches the meat. less fat equals more bark...

we will soon see

The rub won't neccessarily penetrate the fat, but the flavours will be absorbed by it and passed on the the meat as the fat melts during the cooks and the meat self bastes.

I guess it's similiar to the for and against argument for using an oil in a marinade.

Meats's looking good though

[Hoser]

Looking good Padre...can't wait to see the big finish. I'm thinking any burnt ends will be great with that mop you were talking about

[Bearcarver]

Sure is...saw some today at the Restaurant Depot, 17-18 pounders. Didn't pull the trigger however. $2.74 per LB I believe. What do you guys do with all the fat you trim off?

Just like with a Ham, when I trim a lot of fat off of a Brisket, I like to put it above the meat, in a pan with holes punched in the bottom. Then the fat will melt, and drip down on the meat to baste it. This way the meat gets the benefit of the basting from the fat, but the fat doesn't get in the way of the smoke or the building of the bark.

Bear