Meat train keeps on rolling: Brisket on - pr0n

[Jaskew82]

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!!

 

[campdude]

Great start. Hope to see some sliced pics.

 

[bigabyte]

Nice start!:thumb:

 

[Jaskew82]

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!

 

[buffalotom]

The brisket looks good. The dogs anticipation, priceless.

 

[Phubar]

Looking very tasty!

 

[Jaskew82]

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.

 

[JS-TX]

Brisket looks awesome and those sandwiches might be illegal! :clap2:

 

[Wrench_H]

Looks great, and there is nothing quite like sammiches for lunch the next day. I sometimes wanna cook pork and brisket just for the leftovers.

 

[BBQ Bacon]

*Drool* soggy meat sammiches!