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View Full Version : Meat train keeps on rolling: Brisket on - pr0n


Jaskew82
01-08-2012, 09:45 AM
So today is brisket day. I decided to give Myron Mixon's recipe a whirl. I modified his rub recipe from the book from 1/2 cup of kosher salt down to about 1.5 tablespoons.

Here is the brisket cleaned up...
http://img607.imageshack.us/img607/9316/photo12i.jpg (http://imageshack.us/photo/my-images/607/photo12i.jpg/)

I marinated the brisket in a combination beef broth and beef base overnight and injected it with the same stuff.

http://img341.imageshack.us/img341/9695/photo21a.jpg (http://imageshack.us/photo/my-images/341/photo21a.jpg/)

The brisket is on the smoker now smoking at 350 degrees with a combination of mostly hickory wood and 1 or two pieces of oak. I will be taking it out of the smoker in 2.5 hours to cover with foil and cook an additional 1.5 hours covered.

All total - this should take around 4 hours to cook. I need to serve at 5pm so hope it goes well.

Stay tuned!!

campdude
01-08-2012, 09:49 AM
Great start. Hope to see some sliced pics.

bigabyte
01-08-2012, 10:24 AM
Nice start!:thumb:

Jaskew82
01-09-2012, 10:06 AM
So here are the completed shots...

For lunch, I decided to make some ABT's with italian hot sausage, jalapeno's and american cheese wrapped in bacon. This was a nice snack while watching the G-MEN(Giants) smack around Atlanta.
http://img708.imageshack.us/img708/2571/photo2hqt.jpg (http://img708.imageshack.us/i/photo2hqt.jpg/)


Anyway, per Myron Mixon's book, I cooked the brisket until it reached 205 in the point. The point was perfect but the flat was dried out. I was disappointed with this, so next time I will start checking for doneness around 190* in the point.
http://img249.imageshack.us/img249/5525/photo3fb.jpg (http://img249.imageshack.us/i/photo3fb.jpg/)


Here is a shot of the plated brisket. I cut the slices a little too thick... oh well. The rub resulted in a DELICIOUS flavor. I will continue to use that on all beef products!
http://img577.imageshack.us/img577/6457/photo4oyh.jpg (http://img577.imageshack.us/i/photo4oyh.jpg/)


My bulldogs were begging me for scraps when the smelled it, but they didn't get any! Sorry boys!
http://img171.imageshack.us/img171/7885/photo1dkn.jpg (http://img171.imageshack.us/i/photo1dkn.jpg/)

buffalotom
01-09-2012, 10:48 AM
The brisket looks good. The dogs anticipation, priceless.

Phubar
01-09-2012, 10:51 AM
Looking very tasty!

Jaskew82
01-09-2012, 12:06 PM
Here are a couple shots of lunch today with leftover brisket. I kept the natural AU JUS and dipped the sandwich into it with every bite. The meat and roll soaked it up and gave it a really great flavor.

http://img812.imageshack.us/img812/2661/lunch2.jpg (http://img812.imageshack.us/i/lunch2.jpg/)
http://img850.imageshack.us/img850/2606/lunch1p.jpg (http://img850.imageshack.us/i/lunch1p.jpg/)

JS-TX
01-09-2012, 12:09 PM
Brisket looks awesome and those sandwiches might be illegal! :clap2:

Wrench_H
01-09-2012, 12:29 PM
Looks great, and there is nothing quite like sammiches for lunch the next day. I sometimes wanna cook pork and brisket just for the leftovers.

BBQ Bacon
01-09-2012, 02:57 PM
*Drool* soggy meat sammiches!