Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: barelfly on June 24, 2017, 10:36:03 PM
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I gave it another try at brisket. Only the second one I've made and I know it's still not the right size (only 5.6lbs) to really figure this out. But I'm only cooking for my son and I tonight, and then a left overs Sunday night. So, I gave it a try. It was a flat/point market trimmed brisket, slathered with mustard and S/P for 5 hours or so. Then into the 3D at midnight. Pulled it at about 4pm and 196* internal temp. The edges were a little dry on the flat, but overall this was really good. I also made potato salad and beans (canned but doctored up really well) - I used Franklins recipes for the sides. My son really liked it, I was pleased and am getting more comfortable so I can smoke the Snake River biggin in the freezer!
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Nice looking meal Jeremy! Also I find brine and inject makes a bit difference and I pull at 190 if I am going to slice. Just a suggestion. ;)
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Well done.
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Nice looking meal Jeremy! Also I find brine and inject makes a bit difference and I pull at 190 if I am going to slice. Just a suggestion. ;)
Thanks Bob. I will try this next time. I brine the beef short ribs, so I can see how it would help. This did seem a little dry on the small flat portion included. I also need to stop buying these smaller cuts. I have a Snake River brisket I am waiting to cook. I'm looking at August to get that thing done!