New Year's Brisket in On!

[Smoking Piney]

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.

[limey]

Looks like a winner! Only way I could get home, Happy New Year

[JustinCouch]

Looks good limey.

[Rambo]

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.]

Looking great!!!

[bsooner75]

Looking good

[JustinCouch]

Well????? How did it turn out?

[Txdragon]

The suspense is...

[TwoGuysBBQ]

Killing me

[Rambo]

He's lost in the Pines

[Txdragon]

Methinks the Crown Royal clubbed him over the head pretty hard!

[Rambo]

Methinks the Crown Royal clubbed him over the head pretty hard!

Must've been a Knock Out

[Smoking Piney]

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.

[JustinCouch]

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]

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.