New Year's Brisket in On!
Moderator: TBBQF Deputies
- Smoking Piney
- Outlaw
- Posts: 1898
- Joined: Fri Jun 15, 2018 9:37 am
- Location: South Jersey Pine Barrens
- Contact:
New Year's Brisket in On!
A flat, rubbed with SB SPG as a first rub, and finished up with SB 1836
Going to do this Texas style...no injection......just straight up smoke and heat.
No post oak here, so I'm going with hickory. 225 in the smoke overnight and check for color tomorrow......wrap with butcher paper to finish.
Tomorrow morning will tell the story.
Going to do this Texas style...no injection......just straight up smoke and heat.
No post oak here, so I'm going with hickory. 225 in the smoke overnight and check for color tomorrow......wrap with butcher paper to finish.
Tomorrow morning will tell the story.
John - Hopelessly addicted to smoking and grilling.
- limey
- Deputy
- Posts: 3681
- Joined: Sun May 31, 2009 7:10 pm
- Location: Burleson,Texas
- Contact:
Re: New Year's Brisket in On!
Looks like a winner! Only way I could get home, Happy New Year
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
-
- Outlaw
- Posts: 1325
- Joined: Thu Sep 15, 2016 6:19 pm
- Contact:
Re: New Year's Brisket in On!
Looks good limey.
- Rambo
- Deputy
- Posts: 8464
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: New Year's Brisket in On!
We are anxiously awaiting pictures of the finished product. Those Flats are real touchy unless there's a good deal of marbling in them. It sure looked good the way you had it seasoned
- k.a.m.
- Chuck Wagon
- Posts: 3746
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: New Year's Brisket in On!
Looking great!!!
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
New Year's Brisket in On!
Looking good
-
- Outlaw
- Posts: 1325
- Joined: Thu Sep 15, 2016 6:19 pm
- Contact:
Re: New Year's Brisket in On!
Well????? How did it turn out?
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
- TwoGuysBBQ
- Outlaw
- Posts: 1308
- Joined: Fri Mar 30, 2012 9:01 am
- Location: San Antonio, TX
- Contact:
Re: New Year's Brisket in On!
Killing me
- Rambo
- Deputy
- Posts: 8464
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: New Year's Brisket in On!
He's lost in the Pines
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: New Year's Brisket in On!
Methinks the Crown Royal clubbed him over the head pretty hard!
(Insert witty signature here)
- Rambo
- Deputy
- Posts: 8464
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: New Year's Brisket in On!
Txdragon wrote:Methinks the Crown Royal clubbed him over the head pretty hard!
Must've been a Knock Out
- Smoking Piney
- Outlaw
- Posts: 1898
- Joined: Fri Jun 15, 2018 9:37 am
- Location: South Jersey Pine Barrens
- Contact:
Re: New Year's Brisket in On!
Sorry folks.....I got really busy this week.
Truth and honesty time here. I went off my normal recipe and the brisket was a bust. It turned out dry and tough. This is the first brisket I've screwed up in a long time...so no pics.
I normally inject with rich beef broth. I didn't on this brisket. The brisket itself was considerably thinner and much leaner (almost NO fat) than I normally cook but I figured I'd give it a shot.
It cooked at 225 overnight for 9 hours over hickory smoke. It had a great color when I checked it in the morning, so I wrapped in butcher paper and put it back on. 6 hours later (long time), it probed tender around one edge, but was still really tight for the most part. I pulled it for fear of overcooking it. The end that probed tender tasted pretty good and got my wife and I through dinner. Lessons learned - choose thicker, richer cuts like I normally do. Stick with the injection. I also think I'm going back to a foil wrap with a little beef broth drizzled in.
The good part was the SB SPG and 1836 made a killer and great tasting bark.
Truth and honesty time here. I went off my normal recipe and the brisket was a bust. It turned out dry and tough. This is the first brisket I've screwed up in a long time...so no pics.
I normally inject with rich beef broth. I didn't on this brisket. The brisket itself was considerably thinner and much leaner (almost NO fat) than I normally cook but I figured I'd give it a shot.
It cooked at 225 overnight for 9 hours over hickory smoke. It had a great color when I checked it in the morning, so I wrapped in butcher paper and put it back on. 6 hours later (long time), it probed tender around one edge, but was still really tight for the most part. I pulled it for fear of overcooking it. The end that probed tender tasted pretty good and got my wife and I through dinner. Lessons learned - choose thicker, richer cuts like I normally do. Stick with the injection. I also think I'm going back to a foil wrap with a little beef broth drizzled in.
The good part was the SB SPG and 1836 made a killer and great tasting bark.
John - Hopelessly addicted to smoking and grilling.
-
- Outlaw
- Posts: 1325
- Joined: Thu Sep 15, 2016 6:19 pm
- Contact:
Re: New Year's Brisket in On!
Smoking Piney wrote:Sorry folks.....I got really busy this week.
Truth and honesty time here. I went off my normal recipe and the brisket was a bust. It turned out dry and tough. This is the first brisket I've screwed up in a long time...so no pics.
I normally inject with rich beef broth. I didn't on this brisket. The brisket itself was considerably thinner and much leaner (almost NO fat) than I normally cook but I figured I'd give it a shot.
It cooked at 225 overnight for 9 hours over hickory smoke. It had a great color when I checked it in the morning, so I wrapped in butcher paper and put it back on. 6 hours later (long time), it probed tender around one edge, but was still really tight for the most part. I pulled it for fear of overcooking it. The end that probed tender tasted pretty good and got my wife and I through dinner. Lessons learned - choose thicker, richer cuts like I normally do. Stick with the injection. I also think I'm going back to a foil wrap with a little beef broth drizzled in.
The good part was the SB SPG and 1836 made a killer and great tasting bark.
I feel your pain. I had a crappy Brisket this week too.
- Smoking Piney
- Outlaw
- Posts: 1898
- Joined: Fri Jun 15, 2018 9:37 am
- Location: South Jersey Pine Barrens
- Contact:
Re: New Year's Brisket in On!
JustinCouch wrote:
I feel your pain. I had a crappy Brisket this week too.
Thanks. I've been in the rodeo long enough to know that it happens. No worries...there's always another brisket on my horizon.
John - Hopelessly addicted to smoking and grilling.
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 16 guests