The BBQ BRETHREN FORUMS. - View Single Post - Little Dick's Merry Christmas brisket pr0n

LittleDick'sBBQ · 12-25-2011, 08:33 PM

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

12-25-2011, 08:33 PM	#1
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT	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 __________________ [SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat)