The Texas BBQ Forum

I've gotten incredibly lazy in trimming for comps. So I decided I needed some practice with brisket. Picked up this just under 12lb prime from Costco. Had to be careful about trimming too much and making it tiny. This one is all about the flat. The point will be addressed later.


Down to about 9.5lbs now. I need more practice!!


Just injected with Smokie Okie's 180 beef injection and tucked into the fridge for a few hours. Plan to drop it on the Smokefire around 9:30 tonight.

More to come!

Omelet-TOE for breakfast with Eggs, Brisket, Own-yawns and stir-fries
Trim job looks good to me, Counselor

Looks good

TX1911 wrote:Just injected with Smokie Okie's 180 beef injection and tucked into the fridge for a few hours. Plan to drop it on the Smokefire around 9:30 tonight.
More to come!

Wow that is a name that I had thought may not even be cooking any more... Do you know Russ Garett? aka smokin okie, is that the same one?
just curious, he was the admin on the cookshack forum if it is the same person..

nice trim on the brisky by the way, I did notice the triple digit price too...

spacetrucker wrote:

TX1911 wrote:Just injected with Smokie Okie's 180 beef injection and tucked into the fridge for a few hours. Plan to drop it on the Smokefire around 9:30 tonight.
More to come!

Wow that is a name that I had thought may not even be cooking any more... Do you know Russ Garett? aka smokin okie, is that the same one?
just curious, he was the admin on the cookshack forum if it is the same person..

nice trim on the brisky by the way, I did notice the triple digit price too...

Not sure if that is the same Smoky Okie or not to be honest. I've always liked the deep beef injection and wanted to give this one a shot.

Fortunately, one of those figures you see on the price tag is a dollar sign. No desire to dig in the trash, but I think it was $50.97.

I think, subconsciously, I'm trying to empty my bbq closet out of all the random seasonings that I have. Which probably.means that I over did it here. Time will tell!

First round, Killer Hogs The AP rub. Really finely ground and melts into the meat well. (The fat yellowed because of the injection)


Then a light coat of Spiceology Brisket Bomb. It was a gift and has some coffee in it. we will see. But they do have the absolute best 16 mesh black pepper I have found.


And finally, another gift, Harry Soo's Brisket Magic. New to me, but it smells good.


And all the 18 million different flavors I overdid on this thing are tucked away on the Smokefire at 225⁰ with a full hopper.

TX1911 wrote:Fortunately, one of those figures you see on the price tag is a dollar sign. No desire to dig in the trash, but I think it was $50.97.

Enlarged it and "my eyes" saw $54.97

9.5 hours in and the color is almost right. Ran the Weber at 205⁰ to maximize the smoke.

Color got about as right as it is going to get, so pulled it off the pit. And into the pink butcher paper.


It plumped up really well. Pretty excited to slice it this afternoon!

Looking good buddy!!!
Great minds think alike we ran a full test run this weekend with chicken, ribs and brisket.
We tried all new recipes for an up coming event we are cooking. I usually buy an 18lb. plus brisket and trim it down to just the flat. But this run was a little 9lb prime with minimal trimming and when I sliced it I was like this is the way to go lol. I told Debbie look for another similar and lets roll with it.

brisket looks mighty tastee...

Waiting to see the result!

My son's dog ain't got nuthin on me in the drool category right now!!

Looking forward to the finished pics, looks excellent!!

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Mercy, Counselor, that Bark is Centerfold Quality - - - Looking forward to seeing it sliced

It's resting now, I'll unwrap it here before too long and snap some Glamour Shots...

I'll say this, it smells fantastic.