Doing a Kosmo brisket today

Cliff H.

Cliff H.

is Blowin Smoke!
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Kosmo's beef injected 13lb packer. On at 10:00 this am.

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It will be on the wsm for about 8 hours unless the heat come on up.
 
That is one pretty hunk o meat you got there.
 
I can smell it from here.... MMMMMMMMMMMMM.......

I'm beginning to HATE tax time, it takes me away from Q.
 
That looks good, Ive got a brisket on also. Cant wait to eat.
 
That looks awesome, never cooked a brisket before now i definitley got the urge to cook one.
 
Internal temp hit 160 after 6 hours. I am using my wsm and I have alread had to reload with charcoal.


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I have got to get my uds cleaned out.

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Cliff....... Looks real pretty. Are you using sand or a clay saucer in your water pan?
 
Great product Kosmo.

Two bbq gloves up.

How can I describe the flavor ???

First, when I unwrapped it, I could smell the deep beef flavor. I used beef stock and wooster w 1/2 cup of injection.

Normally, my brisket has good texture. Good bark. Good moisture. Good flavor profile but no real flavor deeper than the bark. By that I mean it lacks depth of flavor.

This injection gave the meat a deep beefy, salty flavor. I don't know if the injection is salty or not. My rub has salt in it but it normally doesn't penetrate.


I also couldn't help but notice from the pic that there are no visible needle marks.

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