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Recipes => Beef => Topic started by: abaran on August 01, 2015, 07:41:22 PM

Title: I think I'm getting this brisket down
Post by: abaran on August 01, 2015, 07:41:22 PM
 Put a 16# brisket in last night. Woke up early this morning wrapped it in parchment paper. Took it off at 195, and I have to say it was wonderful.
Title: Re: I think I'm getting this brisket down
Post by: Grampy on August 01, 2015, 08:08:47 PM
Abaran, good job! That looks tasty!
Title: Re: I think I'm getting this brisket down
Post by: drains on August 01, 2015, 08:37:00 PM
That looks fabulous! What rub did you use?
Title: Re: I think I'm getting this brisket down
Post by: abaran on August 01, 2015, 08:59:11 PM
Quote from: drains on August 01, 2015, 08:37:00 PM
That looks fabulous! What rub did you use?

Drains, I used a 50-50 mixture of  Kosher salt and fresh cracked pepper
Title: Re: I think I'm getting this brisket down
Post by: Tyarra on August 01, 2015, 09:10:06 PM
Pavlov's dog reaction!  Saw that brisket, and the drool just started a flood!  Beautiful!
Title: Re: I think I'm getting this brisket down
Post by: gregbooras on August 01, 2015, 10:13:24 PM
Very Nice!

Greg
Title: Re: I think I'm getting this brisket down
Post by: swthorpe on August 02, 2015, 10:50:12 AM
Boy that brisket looks mighty fine!    I also like the 50/50 rub of salt and pepper too!
Title: Re: I think I'm getting this brisket down
Post by: S and M on August 02, 2015, 10:57:33 AM
Looks great.    I've had some pretty darn good brisket come off my #2.      What was the total cook time?

Thanks
Title: Re: I think I'm getting this brisket down
Post by: abaran on August 02, 2015, 04:59:14 PM
Quote from: S and M on August 02, 2015, 10:57:33 AM
Looks great.    I've had some pretty darn good brisket come off my #2.      What was the total cook time?

Thanks
16.5 hours , to be honest I thought it would be done sooner
Title: Re: I think I'm getting this brisket down
Post by: gregbooras on August 02, 2015, 05:00:14 PM
The smoke time looks right for this size of brisket!

Greg
Title: Re: I think I'm getting this brisket down
Post by: swthorpe on August 02, 2015, 08:16:45 PM
An hour per pound, or more, is normal.  I think your briskie came off right on time!
Title: Re: I think I'm getting this brisket down
Post by: DivotMaker on August 03, 2015, 08:36:37 PM
Abaran, looks great!  I just did a 16.5 pounder that took about 20 hours, so an hour per pound is great!  Nice job!
Title: Re: I think I'm getting this brisket down
Post by: SpottedCow on August 16, 2015, 03:24:26 PM
I have used a variety of rubs on brisket and I always go back to the dalmatian rub. That brisket looks awesome!

Did you brine? What model do you have?
Title: Re: I think I'm getting this brisket down
Post by: abaran on August 16, 2015, 03:56:59 PM
 Did not brine , but I did injected with a combination of beef broth and Better Than Bouillon. The only reason I injected was because this was a select cut  of meat , normally I do try to get choice .
Title: Re: I think I'm getting this brisket down
Post by: abaran on August 16, 2015, 04:01:50 PM
 Did not brine , but I did injected with a combination of beef broth and Better Than Bouillon. The only reason I injected was because this was a select cut  of meat , normally I do try to get choice .