First EDS Brisket

ModelMaker

Quintessential Chatty Farker
Joined
Apr 21, 2006
Messages
5,611
Reaction score
8,728
Points
113
Location
Lake Ponderosa-Montezuma, IA
Well finally worked up enough gumption thanks to you all to do a brisket.
Sweet talked a co-worker into not having his half of beef's brisket turned into burger (he wanted BBQ brisket in payment). Unfortunatly our local buther does'nt appear to know squat about trimming a brisket.
untrimed brisket..jpg
Ther doesn't seem to be a pronounced point, just a little chunk
Untrimed Brisket.jpg
I did a lot of trimming trying not to overdo it. Check out the oile of fat on the paper in back.
injected & rubbed.jpg
I injected it with a mix of beef stock and worchestershire and just used my normal rub.
chugging at 245.jpg
Stuck it in the EDS around 8 am and she was a chuggin along at 235*
chugging at 245.jpg
Pulled it off at 1 pm @ 208 * internal ( didn't feel good with inserting probe before then), foiled and collered for two hours.
sliced.jpg
Looked pretty good sliced.
sammies.jpg
For lack of a better idea just made brisket hoagies with tots. As usual had to listen to the wife go on and on about it.
Also did a 6.5 lb butt and about 11 lbs of brined chicked for pulling.
Thanks all for the help.
ModelMaker
OK I screwed up the order for pictures. So sue me.
 

Attachments

  • trimed brisket.jpg
    trimed brisket.jpg
    56.1 KB · Views: 98
Last edited:
Great lookin brisket!! Lotta folks get a little nervous bout doin brisket. I was, and after I did one it was no holds barred, have not had a tough one in 24 attempts!! There are days I just love myself8)
 
Great looking brisket! and a great looking Barrel cooker!

Although, you did have be scared for a minute as I work for EDS... Electronic Data systems...

James.
 
Back
Top