- Joined
- Apr 2, 2009
- Location
- San Antonio, TX
Been practicing briskets lately. Trimmed most fat off. Injected with Kosmo's injection. Rubbed with Kosher salt, Simply Marvelous Season-all, course ground black pepper, and a hint of brisket rub (I wanted to see how the season-all would taste as the main flavor). Sorry no pictures of the prep.
Cooked in the BSK at an average of 300 degrees grate temp until the brisket reached 170ish. Foiled with a little left over Kosmos injection and returned to smoker until it was done (not sure the temp, but the probe was going in like butta). Rested for two hours.
Pre-slicing. The rectangle is sunlight coming through the window:
Close up after slicing:
Some slices:
I tried to do burnt ends again, which I didn't like - they were...well, burnt, IMO.
Flavor was GREAT. The S.M. and Kosmos gave it a wonderful beefy flavor. If you don't have Simply Marvelous Season-all, do yourself a favor and get some - it's great on everything. Kosmos is great on/in brisket.
Thanks for looking.
Cooked in the BSK at an average of 300 degrees grate temp until the brisket reached 170ish. Foiled with a little left over Kosmos injection and returned to smoker until it was done (not sure the temp, but the probe was going in like butta). Rested for two hours.
Pre-slicing. The rectangle is sunlight coming through the window:
Close up after slicing:
Some slices:
I tried to do burnt ends again, which I didn't like - they were...well, burnt, IMO.
Flavor was GREAT. The S.M. and Kosmos gave it a wonderful beefy flavor. If you don't have Simply Marvelous Season-all, do yourself a favor and get some - it's great on everything. Kosmos is great on/in brisket.
Thanks for looking.