Meat train keeps on rolling: Brisket on - pr0n

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...


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



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!!

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.



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.



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!



My bulldogs were begging me for scraps when the smelled it, but they didn't get any! Sorry boys!

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.