Haltech
Full Fledged Farker
Ive been up and down with the briskets lately. Ive done only 4 in the FC, 2 packers and 2 flats. The last 3 were heavily salty, so i really reduced the amount of rub i used this time around, but more so, probably way to much.
I used Kosmos on this one along with beef broth in the injection mixture. I had better luck with it this time around then before. I went to 165F and separated the point from the flat to do burned ends, which came out so so in the FEC. The flat did 16 hrs total since she started as a 19 pounder. Can't really complain about the coloring except for the lack of smoke penetration. I'm definitely gonna consider a spicewine or a backwoods for the larger cuts of meat and leave the FEC for rib and chicken duty. Anyhow, here are the pics of today's work, hope you enjoy them.
I used Kosmos on this one along with beef broth in the injection mixture. I had better luck with it this time around then before. I went to 165F and separated the point from the flat to do burned ends, which came out so so in the FEC. The flat did 16 hrs total since she started as a 19 pounder. Can't really complain about the coloring except for the lack of smoke penetration. I'm definitely gonna consider a spicewine or a backwoods for the larger cuts of meat and leave the FEC for rib and chicken duty. Anyhow, here are the pics of today's work, hope you enjoy them.