Brisket Practice w/ PRON

Big Country BBQ · 05-11-2013, 01:50 PM

I been having little problems with making my own brisket rub and consistency with it. So today I fired up my Primo XL and tried some Oakridge Blackops so here is pictures of the trimming , injection , and cooking. Cooking indirect heat fat down at about 300 .
9.37 Lb Packer Choice

Trimmed Up

Injected

Rubbed Man this stuff tastes amazing!

Put on the smoker

1 1/2 In

More pics to come!

CarlWayne · 05-11-2013, 02:12 PM

Damn that flat looks good! Why can't I ever find one like that? Let me know how to smoking in the pan goes. I've considered doing this to maximize the the juiciness.

Big Country BBQ · 05-11-2013, 02:14 PM

I have always smoke in pans fat down the when I transfer to my aujus/marinade at 185 ill post a picture

razorbacker · 05-11-2013, 06:12 PM

Whoa, that looks awesome!

Samples accepted.

Johnny_Crunch · 05-11-2013, 06:16 PM

Nice pr0n!

jmoney7269 · 05-11-2013, 08:17 PM

Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.

Teamfour · 05-11-2013, 08:24 PM

You can't go wrong with Black Ops!

Big Country BBQ · 05-11-2013, 10:13 PM

Quote:

Originally Posted by jmoney7269

Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.

true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that

That black ops rub is the $H#!

ArkyDale · 05-11-2013, 10:21 PM

New Here Are there any stores that carry that rub or is it only online?

jmoney7269 · 05-11-2013, 10:26 PM

Quote:

Originally Posted by Big Country BBQ

true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that.

Your right, what do I know about competition brisket in Tx!

Bbq Bubba · 05-12-2013, 07:44 AM

Quote:

Originally Posted by Big Country BBQ

true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it.

nor do you really have brisket anymore.

05-11-2013, 01:50 PM	#1
Big Country BBQ On the road to being a farker Join Date: 04-30-12 Location: Huntsville, AL Downloads: 0 Uploads: 0	Brisket Practice w/ PRON I been having little problems with making my own brisket rub and consistency with it. So today I fired up my Primo XL and tried some Oakridge Blackops so here is pictures of the trimming , injection , and cooking. Cooking indirect heat fat down at about 300 . 9.37 Lb Packer Choice Trimmed Up Injected Rubbed Man this stuff tastes amazing! Put on the smoker 1 1/2 In More pics to come! __________________ CUSTOM VERTICAL SMOKER PRIMO XL STARS AND BARS BBQ TEAM HUNTSVILLE, ALABAMA

05-11-2013, 02:12 PM	#2
CarlWayne Take a breath! Join Date: 10-24-11 Location: Granbury, Texas Downloads: 0 Uploads: 0	Damn that flat looks good! Why can't I ever find one like that? Let me know how to smoking in the pan goes. I've considered doing this to maximize the the juiciness. __________________ My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.

05-11-2013, 02:14 PM	#3
Big Country BBQ On the road to being a farker Join Date: 04-30-12 Location: Huntsville, AL Downloads: 0 Uploads: 0	I have always smoke in pans fat down the when I transfer to my aujus/marinade at 185 ill post a picture __________________ CUSTOM VERTICAL SMOKER PRIMO XL STARS AND BARS BBQ TEAM HUNTSVILLE, ALABAMA

05-11-2013, 06:12 PM	#4
razorbacker Is lookin for wood to cook with. Join Date: 04-28-13 Location: Arkansas River Valley Downloads: 0 Uploads: 0	Whoa, that looks awesome! Samples accepted. __________________ "Mango"--UDS "Be quick but don't hurry."

05-11-2013, 06:16 PM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Nice pr0n! __________________ J Crunch

05-11-2013, 08:17 PM	#6
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave. __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

05-11-2013, 08:24 PM	#7
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	You can't go wrong with Black Ops! __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ MABA Member

05-11-2013, 10:21 PM	#9
ArkyDale Found some matches. Join Date: 05-03-13 Location: Hartman,Arkansas Downloads: 0 Uploads: 0	New Here Are there any stores that carry that rub or is it only online?