Angus Brisket 12 lbs.

[gregbooras]

Brisket
12 lb. Packer Angus brisket - RD
Brine ingredients:
1 ½  gallon of water
285 g fine sea salt
3/4 cup brown sugar
1.5 T garlic powder
1.5 onion powder

Injection marinade:
4 cups water (bring to a boil and then add the rest of the ingredients, simmer for 15 minutes)
2 T Minors beef stock
1 T Minors Au Jus
1 t. Cholula Chipotle Hot Sauce
(Note filter the injection or it will clog the injector.)

Wood:
2.1 oz. Kiawe
2 oz. Oak
1.3 oz. Cherry

Rub:
I use my rub (any low salt rub you like with work)
Directions:

Started Brine Brisket 8:30 am, (12 hours) remove from brine and then rinse and pat dry.  Inject with marinade (not bottom) and then apply yellow mustard and then the rub (use about 2 cups), place in refrigerator until 2:00 am.

Place in smoker at 225 degrees with the fat side down.

Brisket hit 162 degrees at 6:30 am, removed from smoker wrapped and placed back in smoker.

Greg

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[gregbooras]

Sorry forgot to attach the photos.





Greg

[BedouinBob]

How did it turn out Greg?

[gregbooras]

How did it turn out Greg?

Bob,

It went into the smoker at 2:00 am this morning, right now at 174 degrees. This will be the first time I have wrapped one of my briskets, so I am real interested to see if it makes a difference.

Looking for it to finish around 2:00 pm this afternoon.

Greg

[smokeasaurus]

Since these smokers don't build up a bark (due to moisture) you don't have to worry about that when wrapping. When I used to do them before in my Smokin-It I never wrapped.....just let it ride until probe tender.........

I am glad to see I am not the only one that brines my briskies.......how long did yours swim for?

[gregbooras]

Since these smokers don't build up a bark (due to moisture) you don't have to worry about that when wrapping. When I used to do them before in my Smokin-It I never wrapped.....just let it ride until probe tender.........

I am glad to see I am not the only one that brines my briskies.......how long did yours swim for?

Hey Scott,

I brined the brisket for 12 hours, then injected, applied rub and put back in the refrigerator for another 5.5 hours. Pulled from the refrigerator at 2:00 am this morning and placed in the smoker. 

My normal smoke for brisket is to put it in the smoker around 11:00 pm and it's done around 12:00 noon, then in a cooler until dinner. But this time I wanted to try wrapping, so we will see if its worth the loss of sleep

Greg

[smokeasaurus]

Sounds good Greg. Hoping it comes out to your liking.....

[gregbooras]

I pulled the brisket from the smoker at 3:30 pm this afternoon (13.5 hours total) at 196 degrees. Added a bit of broth and wrapped in foil and then placed in my cooler.

Plan to slice around 6:00 pm tonight.

*Note for some reason my cell phone camera kept using flash so the color of the photo is a bit off. I will take another photo or two when its dinner time.




Greg

[swthorpe]

Looking forward to the results and your assessment of the wrapping step for the brisket!  Dinner looks good to me!

[DivotMaker]

Still looks good, Greg - even with the color off a bit!

[gregbooras]

This is the first brisket I have ever wrapped here are the details.

Total smoke time for the brisket was 13.5 hours, rested in cooler for 2.5 hours. Pulling the brisket from the smoker I could tell it would be really juicy.

The bark, fine on the ends, but the center my rub was like paste.
The taste...... Excellent and while less bark was juicier than briskets done the same way without wrapping.
The point was excellent (I have always wondered why make burnt ends) wow tons of flavor.

Overall an excellent smoke, but unless you need to get up at 1:00 in the morning I don't think so.

Normally I will put my briskets in at 11:00 pm and they are done around 11:30 am - after lunch. Then I either wrap and put in a cooler or set the smoker to 140 degrees and pull when its dinner time.

On my next brisket smoke, I will most likely go back to my 11:00 pm in the smoker and then wrap first thing in the morning and see how that affects the brisket.

Note the briskets I have been using have been Angus meat. For my next smoke, I plan to order a USDA Prime Briskets from Creekstone Farms (this is where Aaron Franklin buys his briskets) it should be interesting to compare the results from the Angus.







Greg

[gregbooras]

Still looks good, Greg - even with the color off a bit!

Tony,

I really like using my Samsung phone to take pictures, but sometimes it just has problems with focus and color.

Greg

[DivotMaker]

Yeah Greg, that point meat is absolutely fantastic, all by itself (I like it better than the flat).  But, to me, cubing it, and adding some more rub/sauce/honey, and re-smoking the cubes (burnt ends), is like eating meat candy!  An incredible BBQ taste treat that many folks have never had.

[gregbooras]

Yeah Greg, that point meat is absolutely fantastic, all by itself (I like it better than the flat).  But, to me, cubing it, and adding some more rub/sauce/honey, and re-smoking the cubes (burnt ends), is like eating meat candy!  An incredible BBQ taste treat that many folks have never had.

Tony,

I cooked for our friends next door, so I gave them half and I have the rest. Lunch tomorrow may be just burnt ends!

Greg

[DivotMaker]

Lunch tomorrow may be just burnt ends!
Greg

What time's lunch???