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Enrico Brandizzi
08-10-2016, 12:37 PM
National Beef USDA Prime
I injected with Meat Church and used the same Holy Cow rub.
Smoked with hickory at 250F for 13:30 hours till probe tender in the flat.
Let it rest double foiled and in blankets for 1 hours without venting-
Overall I was very happy with moistness and tenderness.

https://c2.staticflickr.com/9/8866/28236819473_0fe4ff5a2c_c.jpg (https://flic.kr/p/K2c5F4)IMG_8127 (https://flic.kr/p/K2c5F4) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr


https://c5.staticflickr.com/9/8753/28746768732_0edcb6cea0_c.jpg (https://flic.kr/p/KNfGPE)IMG_8139 (https://flic.kr/p/KNfGPE) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr


https://c5.staticflickr.com/9/8602/28746755492_716904d05a_c.jpg (https://flic.kr/p/KNfCTo)IMG_8154 (https://flic.kr/p/KNfCTo) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr

at 9:00 hours in, it goes in pink butcher paper
https://c6.staticflickr.com/9/8667/28775737741_70bbf21677_c.jpg (https://flic.kr/p/KQPbik)IMG_8166 (https://flic.kr/p/KQPbik) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr


ready to slice and serve
https://c7.staticflickr.com/9/8593/28567457070_d5e1cda1c6_c.jpg (https://flic.kr/p/KwpFHh)IMG_8182 (https://flic.kr/p/KwpFHh) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr


the lean and the fat slices
https://c1.staticflickr.com/8/7517/28567455720_4bd60f8099_c.jpg (https://flic.kr/p/KwpFj1)IMG_8184 (https://flic.kr/p/KwpFj1) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr


https://c2.staticflickr.com/9/8661/28775705161_172620a294_c.jpg (https://flic.kr/p/KQP1BB)IMG_8188 (https://flic.kr/p/KQP1BB) by Enrico BBQness (https://www.flickr.com/photos/bbqnessdotcom/), su Flickr


Thanks for stopping by.
Enrico

Norm
08-10-2016, 12:40 PM
Looks really tasty Enrico!

Thatgrimguy
08-10-2016, 12:42 PM
That looks fantastic!!! On both ends, cooked and raw that piece of meat is perfection!

KevinJ
08-10-2016, 01:10 PM
That's a nice looking Brisket :thumb:

cowgirl
08-10-2016, 01:12 PM
Beautiful brisket Enrico! Looks fantastic!

OlyQ
08-10-2016, 01:14 PM
Great looking brisket, well done

daninnewjersey
08-10-2016, 01:30 PM
Bellissimo

tnfan47
08-10-2016, 01:50 PM
Did you not vent because you wasn't cooking at a high temp of 300? I'm still debating back and forth to vent or not after pulling a brisket.

Groundhog66
08-10-2016, 02:20 PM
Damn, Enrico...I think even I would enjoy that one.

Stingerhook
08-10-2016, 02:42 PM
Enrico, you nailed it.

The Worm
08-10-2016, 03:12 PM
Looks like a winner there........................did a great job!

northeast bbqer
08-10-2016, 03:27 PM
First off, that prime brisket is a beautiful piece of meat. The marbling from the side looks great. Your briskets look better and better each time around. Awesome job Enrico!

Mr.OiSat
08-10-2016, 03:30 PM
Great job Enrico!! Looks delicious

Jason TQ
08-10-2016, 03:43 PM
Looks so good. Love that injector. So cool!

MisterChrister
08-10-2016, 05:06 PM
I'm on my way, Enrico! That is some beautiful Q ya made there, friend!

BillN
08-10-2016, 05:09 PM
Amazing cook, that was a beautiful brisky, can only imagine the taste, you hit this one out of the park with bases loaded.

BBQ Freak
08-10-2016, 05:11 PM
very nice looking sir .:clap2:

Bigr314
08-10-2016, 05:13 PM
Wow, Looks so good. Nice job.

fnjay
08-10-2016, 05:21 PM
Boom!

BRBBQ
08-10-2016, 06:37 PM
Looks great and thanks for pics

jsperk
08-10-2016, 06:52 PM
Wow that looks amazing.

Do you think the injection helped or did anything? Just curious I never injected.

Titch
08-10-2016, 08:04 PM
Thats a thing of beauty and looks tasty

VoodoChild
08-10-2016, 08:07 PM
Looks great ! Ive never injected a brisket before.

IamMadMan
08-10-2016, 08:29 PM
Perfect brisket, I'm drooling...

Hillbilly BBQ
08-10-2016, 08:44 PM
Love the look of this thing. Injector is super cool!

jeffturnerjr
08-10-2016, 09:01 PM
That looks great!

Ayvatr
08-10-2016, 09:33 PM
I believe he knocked that one out of the park! 999999!:clap2:

ssv3
08-10-2016, 09:46 PM
Stupefacente!

Enrico Brandizzi
08-10-2016, 11:43 PM
Did you not vent because you wasn't cooking at a high temp of 300? I'm still debating back and forth to vent or not after pulling a brisket.

I was teached to vent always because carry over could ruin my cook in a moment. It could go from 5 to 15F. But this time I was involved with some workers in my house and I had no time to take care of it.

Enrico Brandizzi
08-10-2016, 11:50 PM
Wow that looks amazing.

Do you think the injection helped or did anything? Just curious I never injected.

This time injection was really thick (I don't know why) and thus it didn't spread in the meat.
So, some bites were super tasty others no.
Overall I like meat church injection. Next time I will use more water !!

bbqwizard
08-11-2016, 12:12 AM
To use your words: Complimenti!:grin: