Smokin-It User Forum!
Recipes => Beef => Topic started by: SuperDave on February 04, 2017, 05:54:33 PM
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The brisket for Super Bowl Sunday is officially underway.
Trimmed and mustard rub.
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My rub is Wild Bill's Great Basin rub, garlic powder, onion powder, kosher salt and black pepper.
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The brisket gets injected with beef broth concoction. I now smoke with the fat cap down and cover the non fat cap side with some fat trimmings to render into the meat.
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Plan is to put the brisket on about 11:00 to midnight tonight with some hickory, oak and apple.
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Looks good so far! I'm making one tonight too. Mines been brining since last night but it's only the flat. I still can't find a costco with packers and don't feel like paying $9/lb from a butcher so I had to settle
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Looks good so far! I'm making one tonight too. Mines been brining since last night but it's only the flat. I still can't find a costco with packers and don't feel like paying $9/lb from a butcher so I had to settle
When I lived in Sacramento, none of the Costcos carried packers, here in Utah they do. When in Sac, Sam's Club did carry the packers. Do you have a Sam's in your area?
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Yours might look better than the one I am cooking. I will be putting it on around 9-10pm.
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I checked the closest Sams once and they didn't have any. Meat selection in general was lacking. One of these days I'll find one haha
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Rested and sliced. Now onto the sandwiches.
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Looks great! I forgot to take pics of my slices but here's a few
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Can I ask the weight and cooking time of both of yours? They both look delicious.
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Mine was 15 pounds and took 16 hours, foil wrapped after 8 hours.
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Wow, that looks amazing Dave. Did it taste as good as it looks??
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Mine was about 7.63 lbs and took about 15.5 hrs to get up to 190.
I did not wrap at all, but I did adjust the temp throughout the day. 225 for first 8 hours then bumped up to 235-240 (IT was 151 at that point) for another 4 hours then turned it up to 250 (IT was 169).
I was going to make some wings after the brisket was done so I upped the temp to help make sure it was done with enough time for wings to be ready for game time.
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The brisket gets injected with beef broth concoction. I now smoke with the fat cap down and cover the non fat cap side with some fat trimmings to render into the meat.
Good looking brisket Dave. Good idea on putting some of the fat trimmings on the non-fatcap side. I never thought of doing that. Do you feel like it helped with the moisture and or flavor?
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Wow, that looks amazing Dave. Did it taste as good as it looks??
I was very full after craving if that tells you anything. Lol.
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RSB, I think the fat sandwich does quite a bit for the moisture. For guys that just do flats this or something like it would be a must.
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Yum Yum, your super bowl was better the first half than everybody else's!