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Reload this Page Did a full packer brisket today
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Old 09-12-2010, 10:29 PM   #1
Haltech
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Default Did a full packer brisket today
Ive been up and down with the briskets lately. Ive done only 4 in the FC, 2 packers and 2 flats. The last 3 were heavily salty, so i really reduced the amount of rub i used this time around, but more so, probably way to much.

I used Kosmos on this one along with beef broth in the injection mixture. I had better luck with it this time around then before. I went to 165F and separated the point from the flat to do burned ends, which came out so so in the FEC. The flat did 16 hrs total since she started as a 19 pounder. Can't really complain about the coloring except for the lack of smoke penetration. I'm definitely gonna consider a spicewine or a backwoods for the larger cuts of meat and leave the FEC for rib and chicken duty. Anyhow, here are the pics of today's work, hope you enjoy them.


















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Old 09-12-2010, 11:50 PM   #2
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Looks perfect to me! If you don't mind me asking what are you using for an injection?
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Old 09-12-2010, 11:53 PM   #3
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WOW that looks delicious!

How much does the injection help and in what ways? I havent ever injected but I am wanting to.
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Old 09-13-2010, 05:44 AM   #4
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Very nice, looks really juicy!
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Old 09-13-2010, 06:00 AM   #5
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Nice work there is enough juice there to make a au jus or gravy.. mmmm
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Old 09-13-2010, 08:33 AM   #6
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Truly jealous. I'm still trying to find the best way to attempt my first.
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Old 09-13-2010, 08:44 AM   #7
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Looks way good
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Old 09-13-2010, 09:23 AM   #8
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Looks wonderful!
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Old 09-13-2010, 09:26 AM   #9
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Nice looking brisky! Great job!
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Old 09-13-2010, 06:17 PM   #10
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Quote:
Originally Posted by Vince B View Post
Looks perfect to me! If you don't mind me asking what are you using for an injection?
I used the Kosmos's beef injection with beef broth. I injected 1 inch apart.
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Old 09-13-2010, 06:18 PM   #11
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Quote:
Originally Posted by mikeTRON View Post
WOW that looks delicious!

How much does the injection help and in what ways? I havent ever injected but I am wanting to.
Well i did this entire thing not foiled, so if anything, it kept the brisket from drying out thats for sure. I just need to find the proper brisket rub next and do it again.
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Old 09-13-2010, 06:20 PM   #12
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Quote:
Originally Posted by Downtown Smokeout View Post
Truly jealous. I'm still trying to find the best way to attempt my first.
Just got to get the balls and just do it man. First one is always crappy but if you keep good logs and read here beforehand, it will save you further frustration. Even steady temperature is key and i mean knowing the pit temp and meat temp.
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Old 09-13-2010, 06:21 PM   #13
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Quote:
Originally Posted by atvottawa View Post
Nice work there is enough juice there to make a au jus or gravy.. mmmm
Yeah it came spurting out when i removed the plastic wrap and began cutting it.
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Old 09-13-2010, 06:29 PM   #14
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Looks great, Bro!
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Old 09-13-2010, 06:40 PM   #15
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Wow, I'm jealous of the food and the camera
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