Brisket today

[es1025]

Purchased a 4lb untrimmed flat.

Trimmed and Injected with low salt beef broth

Added Rub: 1/2 cup Paprika, 1/2 cup Brown sugar, 3 TBSP of Onion and Garlic Powder and 2TBSP of oregano.

Let the flat rest for an hour to get to room temp (was 57 when I inserted the probe).

Added about 3oz of cherry wood and a can of hot water.

Set temp at 240-250.

2 hours in the brisket is at 145.

Planning on wrapping at 150 with some leftover beef broth at room temp.

Continue to cook until 201-203.

Rest for a couple of hours and slice up for tomorrow.

Pictures to follow.

 

[DivotMaker]

Sounds good, Ed!  What time's dinner tomorrow?

 

[es1025]

Tony

3pm est. We will be serving brisket sandwiches with cole slaw.

Temp 198. Pulling at 201.

 

[DivotMaker]

Sounds good, Ed!  I'll try to make it, but don't wait up.

 

[es1025]

The brisket was very moist and juicy. Total cook time 6 hours. My best brisket to date and the rub was spot on.

 

[DivotMaker]

Excellent, Ed!  My sirloin roast was pretty tasty, too!  Sounds like another successful Sunday in the SI world! 8)