Nailed it!! First Succesful Brisket!

Now I get it! I've flubbed my previous two attempts at brisket and to be honest when I ate them I didn't understand what the fuss was about. Now I understand the fuss 100%.

My last two tries I'd cooked at 225 for 16-20hrs and both times the meat was dry and somewhat tough. The flavor on the first one was not good, the second one was just ok. This one went out of the park (probably luck, I'll see if I can back it up next time).

I figured why not try a different approach with this guy. I injected it last night and rubbed it this morning with Plowboys Beef. Put it on the egg with some smoke at 300. It powered through to 180 degrees and I cooled the egg down to 250. It worked its way up to 201 internal and I pulled and wrapped it. I set it in our toaster oven for two and a half hours at 180 degrees because it was too big to fit in my cooler.

Pulled it out and just ate lunch with some Blues Red Sauce to dip. My good Lord this thing was phenomenal. My wife and I were both blown away. All we ate was flat, I cubed the point for burnt ends later on down the road.

Didn't get any cooking pics but I have a few of the finished meat:

Flat:


Cubed up point for burnt ends:




It might not be the prettiest brisket, but I'm telling you guys, this thing is delicious, moist, and tender.

I should add, I wet aged the meat for 30 days so that might have helped?

cholloway said:

Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

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Ok, maybe I was too lazy to go out to my truck to get a bigger one.

EWizza said:

What was the total cook time doing it this way?

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Exactly six hours cook time.

ccarter said:

Congrats on the breakthrough!

I've only done 1 brisket, and I'm where you were... I haven't tasted what all the fuss is about yet. Thanks for sharing this! Hopefully it'll get me interested in trying again.

I'd love to hear more about what you injected into the brisket, and any other details you think helped your cook.

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I injected Fab-B mixed just with water and some of the plowboys rub that I used.

I suspect that the phosphates in the injection and the high heat both played roles in the outcome of the brisket. I didn't wrap it but I did scale the heat back to 250 once I figured it had went into collagen busting mode. It probed super tender at 201 so I don't know how much the rest helped? I also put a few tablespoons of butter and a bit more rub into the foil when I rested it, if you figure that made a difference?

All I know is I'm going to try and do it exactly the same next time. Man, I hope it wasn't a one time treat.

I should maybe also add that when I bought the brisket I sent the butcher into the cooler 3 times until he brought me a super floppy one.