Smokin-It User Forum!
Recipes => Beef => Topic started by: old sarge on February 06, 2018, 07:23:59 PM
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My brisket. The strips are trimmed fat from the other side.
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Looks good!
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Awesome, Dave! How'd you prepare it? We need details, please!! ;)
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OK. Here is the family secret: I trim off some of the thick fat to lay across the nude side after I Jacquard and do a beef broth inject. Then a vigorous rub/massage of Kosher salt, fresh cracked pepper, garlic powder, and brown sugar all over. Into the smoker at 225 with an IT target of 195. 6 -7 ounces of hickory. When it hits the temp, double layers of heavy duty foil then wrapped in a very large beach towel and into a cooler for a couple of hours. Can't tell you how long it took but the wait is a killer. This method always comes out juicy and tender. (Hint: Prime packer from Costco)
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Another...
way to go David
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Thanks Dave! Sounds like you've found your "killer brisket" recipe!!
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Tony - That is the same rub and procedure I use for butts minus the injection and Jacquard. Always tasty and good bark. Once in a while I go 230 if I start late.
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Lookin good as always Dave. Now I am hungry already and it is only 9:30 AM. ;)