This weekend's brisket

Been practicing briskets lately. Trimmed most fat off. Injected with Kosmo's injection. Rubbed with Kosher salt, Simply Marvelous Season-all, course ground black pepper, and a hint of brisket rub (I wanted to see how the season-all would taste as the main flavor). Sorry no pictures of the prep.

Cooked in the BSK at an average of 300 degrees grate temp until the brisket reached 170ish. Foiled with a little left over Kosmos injection and returned to smoker until it was done (not sure the temp, but the probe was going in like butta). Rested for two hours.

Pre-slicing. The rectangle is sunlight coming through the window:


Close up after slicing:


Some slices:


I tried to do burnt ends again, which I didn't like - they were...well, burnt, IMO.


Flavor was GREAT. The S.M. and Kosmos gave it a wonderful beefy flavor. If you don't have Simply Marvelous Season-all, do yourself a favor and get some - it's great on everything. Kosmos is great on/in brisket.

Thanks for looking.

Thanks y'all. It was very juicy - the juice you see on the cutting board is mostly the liquid that I added when I foiled...I think, anyway.

Gore, the texture was awesome. I'm practicing for a comp., so I sliced about a pencil-thickness-thick. I pulled apart a couple of slices with pull-back, but not too much (and a bit of "snap"). The brisket rested in my oven (my cambro was in my truck, at church) for two hours or so. Then unwrapped and was sitting there for 10 minutes or so before I found the camera. Does that help???

Gotta say, I'm still worried about the lack of a pronounced smoke ring and bark for competition (although I'm told not to worry), but the flavor is INCREDIBLE. In fact...

My wife and I dropped out kids off for camp yesterday afternoon. We thought about going out for dinner after we went grocery shopping. After shopping, I said, "Ya know, I could just go home and have some left over brisket." My wife said, "Works for me, I was just thinking how good a brisket sandwich would be." (Note...my wife is not a big fan of leftovers).

Simply Marvelous rubs should be in every cabinet. And, no, I don't get a commission Do I, Steph? Steph? Hey, Steph, I have an idea...we should talk...

WineMaster said:

How did you mix your Kosmos. Would you change the ratios

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Good question. I forgot to say. I used it before with beef stock. I wanted to use beef consumme (sp?), but I forgot to pick some up. I mixed according to instructions, which by memory are 3/4 cup mix to 2 cups of liquid. Since I didn't have the consumme, I reached from beef stock. CRAP!!! I'm out!!??!!

So, I grabbed two cubes of beef bullion and mixed with water to the correct level and stirred until it was all mixed up thoroughly. I then, on a whim, added a tablespoon or so of Worcestershire sauce. I injected about half the mix (guessing amount) and then reserved the rest for adding to the foil - although I didn't use it all).

Would I change ratios??? Not on purpose. LOL. It was so good - my wife and I both thought it was the best brisket we had ever had - and, growing up in TX, we've both had a lot...

Yes, I do experiments, but I am very happy with the flavor profile I have now.
Any reason you would say Sea Salt instead of Kosher, which I used? Just curious.

As far as Point up and toward the heat...that's not an easy thing to do on a Keg.

I will be cooking a full comp cook on the Fiery Furnace later this week (that's my trailer offset) and seeing how that works...I'm guessing there are some adjustments to make.

Thanks again, y'all.

Oldschoolbbq said:

Chambersuac,here's how minme look going in,and I think I have a slice shot:

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Thanks, I think in my offset, mine will look similar going in. Thanks.