Little Dick's Merry Christmas brisket pr0n

Merry Christmas, y'all!

This year I decided to do a southern-style Christmas for the family (We DO live in SOUTHERN New England!).

bbq brisket
MOINK balls
homemade macaroni and cheese
homemade baked beans
sweet potatoes

I started with a 13+ .lb packer that I got from the Wall Mart. I injected it Saturday night with a combination of Kosmo's Beef Injection and broth.








I went without mustard this time AND I decided to wait until the morning of the schmoke to apply the rub (didn't want the salt in the rub to draw out moisture). In the AM, I got the fire lit and hit the brisket with olive oil, Simply Marvelous cherry rub, salt, pepper, garlic powder, onion powder, and red chili flakes.



While the brisket was schmoke-surfing, Christmas happened at Little Dick's house. My beautiful wife got me the best present EVER..a Maverick ET-732 Wireless Barbecue Thermometer Set. Yay!

Out with the old:


In with the NEW:



I only wish I had it earlier so I could play with it more!

Here it is before coming off the Weber OTG:


And some various shots of the finished product.









I took Brethren advice and found the grain and trimmed a bit off the end to guide my cutting later. It worked...thanks!

In the "it-can-always-get-better" department, the meat WAS a little dry in the flat part (the "flat," right?). I may try going without injecting next time. I let the schmoking go to internal temperature go to 162F in the thickest part and 213F foiled (juice added to the foil) in the oven. Maybe I am cooking it too long?

Thanks for looking! Merry Christmas.
Little Dick

morgaj1 said:

What did you think of the flavor of the Kosmos?

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I gotta tell ya, I'm not really sure. I am beginning to question injection as a prep. method. I don't think I can taste it at all. Maybe I'm doing it wrong?

Little Dick

Skidder said:

The key is the probe test.Take a probe and slide it into the meat and when it feels like soft butter it's good to go. Wrap in a towel and into a cooler for a bit of time. It will go up a bit in temp and also absorb the juices.

Click to expand...

Thanks for the insight. I probe-tested the brisket through the foil once I was at 210F internal (already too much?) and still felt some resistance, especially in the flat end.

Once I pulled it from the oven, I wrapped it in two towels and secured it in the Soft Super Cooler for 3 hours. It was still to hot to handle when I took it out to cut.

Happy Boxing Day!
Little Dick

P.S. I LOVE this thing!