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Smoking Piney
12-15-2017, 08:51 AM
It's colder than a tin toilet seat in the Klondike here with snow coming in a couple of hours. Great time to fire up the pit. :-D

9 pound flat injected with a Better Than Bullion paste / water mix and rubbed with Myron's basic meat rub. I'm cooking this Myron style - 2 hours or so at 300 for some color, and 2 hours or so panned over a rack and tightly covered until probe tender.

Then it's into the Cambro for a couple of more hours until serving.

https://i.imgur.com/6EX8AMPh.jpg

t1704
12-15-2017, 09:27 AM
Look forward to seeing the finished result.

angryelfFan
12-15-2017, 09:32 AM
Thanks for the post. I really want to try this.

daninnewjersey
12-15-2017, 09:53 AM
What time should I be there for inspection???

Smoking Piney
12-15-2017, 11:31 AM
Two and a half hours naked, and it has a nice color. It's wrapped tight for another two and a half hours and then it's off to the Cambro.

https://i.imgur.com/oK0Q3N0h.jpg

HumboldtSmokeBBQ
12-15-2017, 12:06 PM
Do you do your brisket like that all of the time? I might want to try that.

Smoking Piney
12-15-2017, 12:17 PM
Do you do your brisket like that all of the time? I might want to try that.

After attending Myron's class this past October, the last 3 briskets I've cooked were this way. The briskets we cooked in his class were great. The one drawback of the Myron method is you don't get that LONG cook thick bark - but the brisket sure tastes good.

Myron says the Cambro hold is essential. He holds for 4 hours. I'm going to hold a little over 2 waiting for my wife to get home. Overall time from on the pit to slicing should be about 7 to 8 hours.

I still like to overnight a brisket low and slow when I feel like getting up early to check on it, but it's COLD outside today and I was in no hurry to rush out this morning to check a cook. :-D

HumboldtSmokeBBQ
12-15-2017, 12:37 PM
After attending Myron's class this past October, the last 3 briskets I've cooked were this way. The briskets we cooked in his class were great. The one drawback of the Myron method is you don't get that LONG cook thick bark - but the brisket sure tastes good.

Myron says the Cambro hold is essential. He holds for 4 hours. I'm going to hold a little over 2 waiting for my wife to get home. Overall time from on the pit to slicing should be about 7 to 8 hours.

I still like to overnight a brisket low and slow when I feel like getting up early to check on it, but it's COLD outside today and I was in no hurry to rush out this morning to check a cook. :-D

cool, I am gonna try that out.

cowgirl
12-15-2017, 12:42 PM
Looking good John!!

Smoking Piney
12-15-2017, 01:56 PM
Two and a half hours covered, 205 IT and probe tender and the snow is coming down hard. :-D

Time to relax in the Cambro until my wife arrives. It smells great!

I'm going to put the drippings in a fat separator and dip the slices in the clarified juice right before serving.

https://i.imgur.com/YDvsD92h.jpg

ssv3
12-15-2017, 02:08 PM
Gotta try this. Looking good John!

Smoking Piney
12-15-2017, 06:29 PM
And done!

I held it for almost 4 hours waiting for my wife to get home - driving snow, took a while.

I clarified the pan juice and dipped the slices into them before serving. It rocked. :-D

https://i.imgur.com/UeR7Xg4h.jpg

KORND4WG X
12-15-2017, 06:32 PM
Wow that looks awesome :hungry: Thoughts on the injection?

jsperk
12-15-2017, 06:40 PM
Look awesome. I'll make the drive over for brisket breakfast.

I have a friend who cooks his brisket Myron's way.

2PigsBBQ
12-15-2017, 06:47 PM
Wow, looks fantastic. Nicely done!

Notorious Q.U.E.
12-15-2017, 07:09 PM
You're killing me--that looks so good!

Robdabanks
12-15-2017, 07:20 PM
Where do you get your brisket in SJ?

cowgirl
12-15-2017, 07:23 PM
Looks fantastic, John! Nice and moist too!

ssv3
12-15-2017, 07:52 PM
That's PERFECT in my book. Outstanding!!

LloydQ
12-15-2017, 08:29 PM
Man oh man!

Smoking Piney
12-16-2017, 07:37 AM
Wow that looks awesome :hungry: Thoughts on the injection?

Thanks!

I really like the Better Than Bullion / water mix for injection. It reinforces the beef taste without overpowering the meat.

Smoking Piney
12-16-2017, 07:38 AM
Where do you get your brisket in SJ?

BJ's Wholesale. They carry flats.

LordRiffenstein
12-18-2017, 06:48 AM
Wow, looks great!

16Adams
12-18-2017, 06:53 AM
Outstanding!!

Iíve never cooked just the flat. May have to try.