This was cooked for a men's church group. 22 lb. Costco prime brisket, point and flat separated, point totally cleared of external fat, the flat with 1/4" of fat left on the bottom. The flat was injected with copycat Q Prime Brisket Injection, then both the flat and the point were rubbed with Simply Marvelous Peppered Cow. Then I layered a new rub for me, copycat Q Killer Bee Honey Rub -- just a light dusting for a hint of sweetness. I put the brisket in my Blaz'n Grill Works pellet smoker at 225F, using CookinPellets Perfect Mix, and additional smoke from two A-MAZE-N Pellet Smokers using hickory pellets. Nine hours later (after a night's sleep and a cup of coffee) the brisket was at 167F and had good color, so I wrapped it in foil, adding 1/4 cup of beef broth to each wrap. Back on the smoker for two hours on the point, and 3 1/2 hours on the flat. Both were probing tender at 205F. They were pulled from the smoker and wrapped in a welder's blanket (great for holding heat) for four hours. The point was removed from the foil, cut into cubes, and I placed a very light coat of Aaron Franklin's Espresso BBQ Sauce on them. You can Google the recipe. The flat was cut in slices just before eating. I also smoked some baked beans. The guys must have liked it, because not a crumb was left. No leftovers for me. Thanks for looking. Sorry about the photo quality.
Church Brisket
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Church Brisket
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Re: Church Brisket
Awesome cook!
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Re: Church Brisket
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Re: Church Brisket
Perfect looking Brisket O.S !!
Awesome cook !
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Awesome cook !
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Re: Church Brisket
Not sure what you are apologizing for…I licked my phone
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Re: Church Brisket
Thanks, guys. I do enjoy cooking for others. Appreciate the thumbs up.
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Re: Church Brisket
Looks delicious!!
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Re: Church Brisket
the pictures are great, but the prep and how you cooked it are even better Good write up!!
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Re: Church Brisket
That looks right on the money!
Great write up on the prep!
Great write up on the prep!
John - Hopelessly addicted to smoking and grilling.
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