Phrasty
Babbling Farker
Hey Guys... Took a small brisket out the deepfreeze and smoked it up. The full packer was about 7 lbs.
The last one I did came out a little dry for my liking so I wanted to redeem myself. I also thought I'd jump in the deep end this time proving I got this brisket thing down so I decided to go no foil and see if I can still get a tender product.
Well it came out great! Very happy with it overall however there were a couple notes I've jotted for next time. These being to flip the meat a bit more next time cuz I smoked fat cap up so the meat side didn't get too much of a smoke ring. And I'm still on the fence if I think it came out a little too dark due to not foiling at all however I think I'm ok with it... I did see a vast improvement in the bark.
Well here's how it went.
Here's the cut (i didn't trim at all due to the small size)
Injected the night before with some beef broth and rub
Seasoned with my own Beef savory rub
wrapped it up and threw it in the fridge overnight
Took it out in the morning and sprinkled on a little more rub and set it to smoke at a steady 225 with some almond & lychee wood.
1/2 way in...
Pretty much ready... Probing like "butta"
After a 45 min rest i separated the point and the flat. It was pretty late so I thought I'd slice them both, no time for burnt ends today: (looks even smaller now)
The Point... as you can see due to the meat side being down and the untrimmed fat cap there's wasn't much of a smoke ring... but it DID taste pretty farkin good.
The Flat
All in all I think I'd consider this a success. They can only get better from here! :thumb::thumb:
Thanks for looking guys....
Cheers
The last one I did came out a little dry for my liking so I wanted to redeem myself. I also thought I'd jump in the deep end this time proving I got this brisket thing down so I decided to go no foil and see if I can still get a tender product.
Well it came out great! Very happy with it overall however there were a couple notes I've jotted for next time. These being to flip the meat a bit more next time cuz I smoked fat cap up so the meat side didn't get too much of a smoke ring. And I'm still on the fence if I think it came out a little too dark due to not foiling at all however I think I'm ok with it... I did see a vast improvement in the bark.
Well here's how it went.
Here's the cut (i didn't trim at all due to the small size)
Injected the night before with some beef broth and rub
Seasoned with my own Beef savory rub
wrapped it up and threw it in the fridge overnight
Took it out in the morning and sprinkled on a little more rub and set it to smoke at a steady 225 with some almond & lychee wood.
1/2 way in...
Pretty much ready... Probing like "butta"
After a 45 min rest i separated the point and the flat. It was pretty late so I thought I'd slice them both, no time for burnt ends today: (looks even smaller now)
The Point... as you can see due to the meat side being down and the untrimmed fat cap there's wasn't much of a smoke ring... but it DID taste pretty farkin good.
The Flat
All in all I think I'd consider this a success. They can only get better from here! :thumb::thumb:
Thanks for looking guys....
Cheers