Brisket Smoking, Pit to Oven, Apple Juice/Coke Injection

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Dustin D

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Today I'm taking a stab at my first Brisket.

Injected with;
4 oz. Apple Juice
mixed 50/50 with
4 0z. Coca-Cola

Covered in;
Nancy's Red River Dirt
Watkins Garlic Powder
Light Salt
Black Pepper(Spice Island Indian Malabar Peppercorn)
Foreman's Seasoning
Zesty Italian(light Coat)

Fat Cap
brisket001.jpg


Meat/FLAT Side
brisket002.jpg


AFTER overnight Marinade
with Apple Juice/Coke injected and light Zesty Italian coated on the outside.
brisket003.jpg


On the PIT; Fat Cap up/POINT towards heat
I started off with about 14 Charcoal Briquetts
mixed with a handful of Hickory Chunks. Gets me to around 220.
brisket004.jpg


About an hour into I added a large Chuck of Oak on top my coals.
 
Is my camera adding a red tint to the pictures?

Alright after 5 hours on the pit smoking with Hickory Chips fire temp ranging between 225 to 275 it's now wrapped in foil and in the oven @ 215 for 3 hours.


Internal Meat Temp was 160-165 before I wrapped it.

brisket005.jpg

brisket006.jpg
 
very unique combo of ingredients and process...

how did you come up with this as the final plan for your first brisket ?
 
I can't wait to hear/see how this one turned out. That's a very interesting and unusual flavor profile for brisket, how was it?
 
I bet that's gonna be a jackload of taste right there! Looks good... and who cares about rules... It will probably be one of those briskets that as long as the BBQ Police aint there everyone will like. The end result is what counts.

This is a HOT brisket... not unlike video footage of two ladies sitting on a bench and holding hands, not sexually, just like friends you know, then a handsome man comes by and they all start discussing the weather... then he sits between them and they start comparing coupons, since he is like a bachelor, he often does not get all the great deals at the local grocer... so there he is... between two of the nicest ladies there are... conversing deeply with one lady, then the next, then the other, not even taking time to clean out the remnants of the last conversation... from his brain...and both ladies just take all that conversation, one after the other till neither can tell whose idea was whose.. then right as the moment presents itself he whips out his cash engorged wallet and tries to hand them both one of his business cards, but when he does this he mistakenly pulls out his bottle of nasal spray, which is both highly pressurized and warm from being in his pocket and the top pops off and because its the suspended type of nose spray it squirts in a huge and heavy set of dollops right on their laps. The ladies, of course, so that they do not make him feel too embarrassed, just let the tracts of wetness lay there... in a while those wet marks will simply either soak in or just trickle down.
 
Last edited by a moderator:
barbefunkoramaque said:
This is a HOT brisket... not unlike video footage of two ladies sitting on a bench and holding hands, not sexually, just like friends you know, then a handsome man comes buy and they all start discussing the weather... then he sits between them and they start comparing coupons, since he is like a bachelor, he often does not get all the great deals at the local grocer... so there he is... between two of the nicest ladies there are... conversing deeply with one lady, then the next, then the other, not even taking time to clean out the remnants of the last conversation... from his brain...and both ladies just take all that conversation, one after the other till neither can tell whose idea was whose.. then right as the moment presents itself he whips out his cash engorged wallet and tries to hand them both one of his business cards, but when he does this he mistakenly pulls out his bottle of nasal spray, which is both highly pressurized and warm from being in his pocket and the top pops off and because its the suspended type of nose spray it squirts in a huge and heavy set of dollops right on their laps. The ladies, of course, so that they do not make him feel too embarrassed, just let the tracts of wetness lay there... in a while those wet marks will simply either soak in or just trickle down.
Click to expand...


Haha what the hell is that?
 
nrok2118 said:
Haha what the hell is that?
Click to expand...


Donnie was just clarifying a point he and I were just discussing about unique briskets and unique situations one might encounter .

we can move along ....all is good. :wink:

looking forward to see how it turns out.
 
MilitantSquatter said:
how did you come up with this as the final plan for your first brisket ?
Click to expand...

Read too many topics in here I guess .... :crazy: ... :D

Actually I had some other things to get done today and was thinking the Coke and Apple Juice would help speed things up a bit.

I also used this thread for pointers;
http://www.bbq-brethren.com/forum/showthread.php?t=57882

Total Time: 5 Hours on the Pit, 4 hours in the Oven.
Turned out good. I think next time I'll wrap it earlier.

Lessons Learned;
Must have ALL DAY to Cook. I think next time I'll start earlier, and cook it longer. The day got away from me and I pulled it a couple hours earlier than I wanted to. :tsk:

For my first Brisket I'm happy with the results. That's also my first Leg Quarters too. Neither the Chicken or the Brisket lasted very long. Not sure if the family was hungry, or it was just that good :wink:

I'd also like to hear from anyone about when to add Sauce to a Brisket. I want to make a large amount of that Special Mix Sauce in the pictures for my Brisket. Folks were dipping the Brisket in that sauce like their life depended on it.


Injected with;
4 oz. Apple Juice
mixed 50/50 with
4 0z. Coca-Cola

Covered in;
Nancy's Red River Dirt
Watkins Garlic Powder
Light Salt
Black Pepper(Spice Island Indian Malabar Peppercorn)
Foreman's Seasoning
Zesty Italian(light Coat)

Fat Cap
brisket001.jpg


Meat/FLAT Side
brisket002.jpg


AFTER overnight Marinade
with Apple Juice/Coke injected and light Zesty Italian coated on the outside.
brisket003.jpg


On the PIT; Fat Cap up/POINT towards heat
I started off with about 14 Charcoal Briquetts
mixed with a handful of Hickory Chunks. Gets me to around 220.
brisket004.jpg


Wrapped and into the Oven
brisket005.jpg

brisket006.jpg


Done and Cut up
brisket007.jpg

brisket009.jpg


I mix these to make a GREAT!
Sweet & Tangy Sauce
brisket008.jpg


Had to throw some Leg Quarters on there too,
added that mix sauce on three of them.
brisket010.jpg

brisket011.jpg
 
Lessons Learned;
Must have ALL DAY to Cook. I think next time I'll start earlier, and cook it longer. The day got away from me and I pulled it a couple hours earlier than I wanted to. :tsk:

D--looks great. You need to rearrange your priorities so that BBQ.in comes first before everything else. Looks good :thumb:
 
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