Author Topic: Brined & Injected Brisket (Read 2266 times)

BedouinBob · « **on:** June 19, 2015, 11:35:26 AM »

I have family coming over tomorrow for a get together. I have a brisket that I plan on serving up with cheesy polenta, asparagus, and ice cream. Last night was the brine. Today it is in for a little nap with mustard and rub before I kick off the smoke tonight.

swthorpe · « **Reply #1 on:** June 19, 2015, 11:41:11 AM »

Looks good, Bob! Should be good eats all around! Cheers

BedouinBob · « **Reply #2 on:** June 21, 2015, 10:09:14 AM »

I smoked the brisket with 6 oz of mixed woods at 225. I started at 2300 ad when I woke up at 0700 it was done. I was planning for 2 hours per pound. Proves every cut is different. I wrapped it and put it in the frig until dinner. Warmed it in a crock pot for dinner. Turned out great! Smoky, juicy, and tender. 😊

gregbooras · « **Reply #3 on:** June 21, 2015, 11:09:13 AM »

Looks great Bob!

Congrats Greg

drains · « **Reply #4 on:** June 21, 2015, 12:14:12 PM »

Way to go Bob! Looks like some good eatin.

DivotMaker · « **Reply #5 on:** June 21, 2015, 01:10:42 PM »

Good job, Bob!!

Author Topic: Brined & Injected Brisket (Read 2266 times)

BedouinBob

Brined & Injected Brisket

swthorpe

Re: Brined & Injected Brisket

BedouinBob

Re: Brined & Injected Brisket

gregbooras

Re: Brined & Injected Brisket

drains

Re: Brined & Injected Brisket

DivotMaker

Re: Brined & Injected Brisket