Snowy Day Brisket

Smoking Piney

Smoking Piney

somebody shut me the fark up.

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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.

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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.

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HumboldtSmokeBBQ said:
Do you do your brisket like that all of the time? I might want to try that.
Click to expand...

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
 
Smoking Piney said:
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
Click to expand...

cool, I am gonna try that out.
 
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.

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

I have a friend who cooks his brisket Myron's way.
 
Where do you get your brisket in SJ?
 
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