Brisket

es1025

New member
Making a 3# flat today.
Injected with beef broth 1c , worcestershire sauce 1/4c, soy sauce 1/8c and beer 1/4c.
Smoking at 240 or so.
2.5 oz of cherry wood.
2nd slot in the smoker, fat side up.
Plan to wrap at 165 and remove at 195.

Stay tuned!
 
Here are the pics:
Took a long time almost 8 hours.




 

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Looks good Ed those pics make me hungry got a couple chicks in the #3 setting at about 150 degrees right now so about another hour or so. Let us know how that briskie tastes!!
 
Mark
Very tender and juicy.  I was pleased, but brisket is not as predictable as pork.  I had about a 2.75# flat.  Almost eight hours.  I even injected it.

Pork butt is about 1.5 hours/pound. 
 
Fine looking flat, Ed!  Bet it tasted as good as it looks!  As far as timing goes for pork...I started out with the 1 1/2 hour per pound rule, but have consistently been fooled.  I've found about 1 to 1:10 per pound.  Maybe it's just the efficiency of the #1, but that has been pretty consistent for me.  It's how I plan my cook times for large cuts, and has worked out pretty well, so far.
 
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