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Unread 10-12-2010, 11:27 AM   #15
eap0510
Knows what a fatty is.
 
Join Date: 09-03-10
Location: Loganville, Ga
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Wow, those are some very nice looking briskets.

I also did my second ever brisket this pas weekend.

I started out by making an injection from a can of Campbell's Beef Connsume to which I mixed in some Worcestershire sauce, onion & garlic powder, some Texas Pete hot sauce, and I also added in about 4 whole cloves of garlic. I let this sit for about 2 days so the flavors had plenty of time to mix.

My rub was made from about a 1/4 cup each brown sugar, garlic & a ton of onion powder, chili powder, cayenne pepper, and a commercial rub that I had sitting around the house.

The rub and injection were done about 24 hours prior to the smoking. Smoked at 250 for about 14 hours. Took it off when it was about 190 internal. When I finally tasted some it simply melted in your mouth.

Sorry but I did not take any pics maybe my third one I'll post some pics.
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