Weekend brisket

A nice 12lb packer. Just threw it on the UDS at 11:00pm. Temp is stable at 260° but will probably drop since the night time low is supposed to be 28°. I'll check it again at midnight and again around 6:00am. I injected it with a mixture of beef broth, onion powder, garlic powder, soy sauce, and a very small amount of steak sauce. Then I peeled off the silverskin and rubbed it with sea salt, fresh coarse ground black pepper, paprika, crushed garlic and onion powder. Hoping to eat around 2:00pm tomorrow. For appetizers I'm serving cheese stuffed MOINKS, ABT's and a secret "It came from the sea" TD dish. For dessert I am thinking about doing a pumpkin pie in the ECB. Stay tuned for pron.

Redhot said:

What, no raw pron? Will be awaiting the final product!

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Heh, the last time I posted raw I got a zero in a TD :becky: Just didn't have time for pics. I panned and foiled it at 170° (at about 7:00 this morning). I didn't even get a shot of the UDS smoking at dawn. That was really cool looking. It was 28° out and I was shivering so the pic would have been blurry anyway.

Had a great time hanging out with friends and cooking all day. Don’t have many pics, but I did get a few of the brisket before it was devoured. The cheese stuffed MOINKS and ABT’s went as fast as I could get them off the grill while the brisket was resting. But, as promised, here is the brisket.
If you are wondering why it looks funny, it’s because when I trim the fat cap, I do it with a filet knife. I try to slice thin pieces from the cap and save them. I cook my brisket fat side down, and after it has cooked to the point that it’s ready to foil, I take those thin pieces of fat and spread them over the meat so the juice can render down. What is left is the tough parts that don't render. That way I can cook fat side down, but still get the juices from the fat into the meat. It works great!
This thing was juicy and melt in your mouth tender. Out of a 12 pound packer, there is nothing left, not even enough for a sammich.





Almost forgot to get a pic until after I separated the point.




This thing was awesome!!! Excellent smoke ring, and the juice just poured out! One of my best briskets, and I have done many:



Sorry I don’t have more. Just had too much company and good times to worry about a camera.

I was cutting it across the grain. You can the flat in the pic. It does look like it was cut with some grain, but it wasn't. The end you are seeing was at the point connection so maybe that's it. I managed to save the point and sneak it into the freezer for some burnt ends maybe later this week or next weekend. If I wouldn't have, it would be gone too.

That's a great idea! The fat that I put on the meat side is pretty good, but really chewy because of the rendering over indirect heat (being shielded by the brisket). I'll bet it would have crisped up and been great if I had put it over some direct heat for a bit.

Al Czervik said:

op2:op2:op2:op2:op2:

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Redhot said:

What, no raw pron? Will be awaiting the final product!

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J_Don said:

Definitely sounds like someone is going to be eating well today. If I leave now I think I can be there by 2:00. Save me a plate please. Looking forward to see how it all turned out. :becky:

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Boshizzle said:

Anxiously waiting for the pr0n.

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Well, you were waiting...