sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
As long as I've been cooking brisket I've always gotten them from Costco and Sam's and they've either been prime or choice grade. Hy-Vee, a grocery store chain in my area, had IBP select briskets on sale for $2.99/lb which sadly, is a good price around here right now with Costco and Sam's being real close to $5/lb.
Other than the lack of much marbling, it was a pretty decent brisket. The flat was uniformly thick and the point was nice sized. I injected it with Myron Mixon's injection recipe 1/2 Minor's beef base and 1/2 aus just and some water. I let it sit in the fridge overnight then it went onto the Primo XL the next morning over Jealous Devil lump and a pecan/cherry woodchip mixture. I wrapped in butcher paper when it was a little over 180* and then when it probed tender, I put it into my Alto Shaam set to 145* where it remained for 12 hours.
It turned out pretty well, the tenderness and flavor were good, but I could still tell it was a lesser grade that what I normally cooked. It'll eat though! :thumb:
my sous chef applying the Oakridge BBQ SPOGOS seasoning
sliced flat
sliced point
Other than the lack of much marbling, it was a pretty decent brisket. The flat was uniformly thick and the point was nice sized. I injected it with Myron Mixon's injection recipe 1/2 Minor's beef base and 1/2 aus just and some water. I let it sit in the fridge overnight then it went onto the Primo XL the next morning over Jealous Devil lump and a pecan/cherry woodchip mixture. I wrapped in butcher paper when it was a little over 180* and then when it probed tender, I put it into my Alto Shaam set to 145* where it remained for 12 hours.
It turned out pretty well, the tenderness and flavor were good, but I could still tell it was a lesser grade that what I normally cooked. It'll eat though! :thumb:
my sous chef applying the Oakridge BBQ SPOGOS seasoning
sliced flat
sliced point
Last edited:
op2:
