Brisket - Hot & Fast
Had the day off, so I thought I'd cook a brisket. I injected it last night and marinated it overnight. I rubbed it down this morning and started my fire. I put it in the Bubba Keg at 325 F - 350 F and let it cook. About 2 hours in, I foiled it and let it continue to cook. I pulled it from the cooker about 2 hours later and let it rest for two hours. I separated the point from the flat and sliced the point into chunks to make burnt ends, put them in a pan with some BBQ sauce and now they are back on the smoker. I will update finished pics later.
http://www.bbq-brethren.com/forum/pi...pictureid=2931 |
Looking good so far!
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You put it in a glass baking dish on the keg??
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Thanks, Saiko.
Pigs on Fire, you gotta use what you got. :-D |
What do you recommend marinating the brisket in?
jon |
I'd recommend the following:
1 can of Campbell's Beef Consomme 1 cup Moore's Marinade 2 TBS Worcestershire sauce 1 TBS fine ground black pepper. Mix it, inject it, and use any leftovers for the marinade. I used a double portion of injection/marinade (32 ounces) on this particular brisket. |
That looks great, can't wait for the finish.:thumb:
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i'm not familiar with the moores marinate. I will look for it at the local grocery. I hope to try this on my next brisket.
jon |
Looks really good! Looking forward to the burnt ends!:cool:
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Looks great bro!
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Nice looking grub.
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Tastey looking meat. I'd hit it hard. How'd the burnt ends come out?
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Thanks, brethren.
Campdude, they were pretty tasty. Here is the finished brisket. I ate some slices on white bread and fresh avocado for dinner. It was worth the effort. http://www.bbq-brethren.com/forum/pi...pictureid=2932 http://www.bbq-brethren.com/forum/pi...pictureid=2933 |
how much did your brisket weigh and what temp did foil and seperate the two. btw looks great.
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It weighed about 14 pounds. I foiled it at about 165 F. I then let it cook until it reached about 205 F and took it out of the keg. I let it rest a while then separated the point from the flat. I've been cooking brisket like this for a while now and they always turn out good.
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