Snowy Day Brisket

[Smoking Piney]

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]

Look forward to seeing the finished result.

[angryelfFan]

Thanks for the post. I really want to try this.

[daninnewjersey]

What time should I be there for inspection???

[Smoking Piney]

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]

Do you do your brisket like that all of the time? I might want to try that.

[Smoking Piney]

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]

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]

Looking good John!!

[Smoking Piney]

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]

Gotta try this. Looking good John!

[Smoking Piney]

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]

Wow that looks awesome :hungry: Thoughts on the injection?

[jsperk]

Look awesome. I'll make the drive over for brisket breakfast.

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

[2PigsBBQ]

Wow, looks fantastic. Nicely done!

[Notorious Q.U.E.]

You're killing me--that looks so good!

[Robdabanks]

Where do you get your brisket in SJ?

[cowgirl]

Looks fantastic, John! Nice and moist too!

[ssv3]

That's PERFECT in my book. Outstanding!!

[LloydQ]

Man oh man!

[Smoking Piney]

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]

Where do you get your brisket in SJ?

BJ's Wholesale. They carry flats.

[LordRiffenstein]

Wow, looks great!

[16Adams]

Outstanding!!

I’ve never cooked just the flat. May have to try.