The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Brisket Practice w/ PRON (http://www.bbq-brethren.com/forum/showthread.php?t=160656)

Big Country BBQ 05-11-2013 01:50 PM

Brisket Practice w/ PRON
 
I been having little problems with making my own brisket rub and consistency with it. So today I fired up my Primo XL and tried some Oakridge Blackops so here is pictures of the trimming , injection , and cooking. Cooking indirect heat fat down at about 300 .
9.37 Lb Packer Choice
http://i301.photobucket.com/albums/n...k/brisket1.jpg
http://i301.photobucket.com/albums/n...k/brisket2.jpg
Trimmed Up
http://i301.photobucket.com/albums/n...k/brisket3.jpg
http://i301.photobucket.com/albums/n...k/brisket5.jpg
http://i301.photobucket.com/albums/n...k/brisket6.jpg
Injected
http://i301.photobucket.com/albums/n...k/brisket7.jpg
Rubbed Man this stuff tastes amazing!
http://i301.photobucket.com/albums/n...k/brisket8.jpg
http://i301.photobucket.com/albums/n...k/brisket9.jpg
Put on the smoker
http://i301.photobucket.com/albums/n...k/brisket9.jpg
1 1/2 In
http://i301.photobucket.com/albums/n.../brisket10.jpg
More pics to come!

CarlWayne 05-11-2013 02:12 PM

Damn that flat looks good! Why can't I ever find one like that? Let me know how to smoking in the pan goes. I've considered doing this to maximize the the juiciness.

Big Country BBQ 05-11-2013 02:14 PM

I have always smoke in pans fat down the when I transfer to my aujus/marinade at 185 ill post a picture

razorbacker 05-11-2013 06:12 PM

Whoa, that looks awesome!

Samples accepted.

Johnny_Crunch 05-11-2013 06:16 PM

Nice pr0n!

jmoney7269 05-11-2013 08:17 PM

Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.

Teamfour 05-11-2013 08:24 PM

You can't go wrong with Black Ops!

Big Country BBQ 05-11-2013 10:13 PM

Quote:

Originally Posted by jmoney7269 (Post 2477988)
Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.

true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that :biggrin1:

That black ops rub is the $H#!

ArkyDale 05-11-2013 10:21 PM

New Here Are there any stores that carry that rub or is it only online?

jmoney7269 05-11-2013 10:26 PM

Quote:

Originally Posted by Big Country BBQ (Post 2478107)
true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that.

Your right, what do I know about competition brisket in Tx! :icon_shy

Bbq Bubba 05-12-2013 07:44 AM

Quote:

Originally Posted by Big Country BBQ (Post 2478107)
true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it.

nor do you really have brisket anymore. :doh:


All times are GMT -5. The time now is 12:55 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.