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!!
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!!