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Old 10-05-2013, 12:40 PM   #1
KDBuchanan
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Default Brisket Prep

I am going to try my first brisket in my BBQ Extreme smoker.

I understand how to trim the flat of my 13 lber but I do not know if I should inject it. I was thinking of injecting with beef broth and chopped garlic.

Also, how long of a smoke at 225 degrees for 13 pounds?
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Old 10-05-2013, 12:47 PM   #2
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I slap mine....... ...... Injection is for taste not to keep it moist......too much injection can extend cook time......I inject sometimes and sometimes don't.......at. 225* it could be 12-15 hrs.....I prefer 275-325* and 6-8 hr cooks myself.
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Old 10-05-2013, 12:50 PM   #3
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Go to YouTube and search "PitMaster T Hot n Fast Brisket" ......
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Old 10-05-2013, 12:52 PM   #4
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It may be hard to inject chopped garlic. I'd rethink that one.
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Old 10-05-2013, 12:54 PM   #5
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Either way the Rest is important - minimum 1 hr -2 is better......
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Old 10-05-2013, 01:12 PM   #6
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I do inject when time allows because it adds another layer of flavor, in addition to other things. Can't agree with you with the garlic, but hey, who am I to say it's a bad idea? You could try this forum for some great ideas on injections, how to apply, ingredients, etc.. Since this is your 1st brisket I wouldnt get real complicated with the process by adding too many ingredients, otherwise if something is wrong you'll have trouble isolating what it was. You can always add the garlic later if that's your desire. Experiment, but don't overthink.
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Old 10-05-2013, 03:51 PM   #7
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For the first one, I always recommend as few variables as possible. Use a Simple S&P rub with no injection. Start playing with different flavor profiles after you decide what you like (or don't) about the first one.
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Old 10-05-2013, 03:55 PM   #8
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Quote:
Originally Posted by sliding_billy View Post
For the first one, I always recommend as few variables as possible. Use a Simple S&P rub with no injection. Start playing with different flavor profiles after you decide what you like (or don't) about the first one.
^^^^ This.
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Old 10-05-2013, 04:37 PM   #9
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At 225 your probably looking at 14 hours or more. I have moved up to 250. It speeds things up and avoids much stall it seems. Probably 10 hours at 250. It does depend on how much you trim and I do usually foil although my next one will be nakid for exploration. As to injection. I haven't tried it yet on a brisket. I do it all the time on butts. I use Tony Cacheras Roasted garlic and Herb injection marinade kit. It's great on pork butts.
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Old 10-05-2013, 04:37 PM   #10
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I've been playing with quite a few injections lately and I think that I would have been better off really refining my brisket first to limit the variables. I've backed off on injections until I produce several perfect briskets in a row then I'll add flavorings. If this is your first, try a rub and get cook times, etc. done then expand. My 2 cents.

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Old 10-05-2013, 04:43 PM   #11
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I get more on me than in the brisket due to the density of the meat. I don't do it. If you do, wear eye protection.
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Old 10-06-2013, 06:15 PM   #12
KDBuchanan
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Thanks for all the suggestions
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