Smokster
New member
Today I am trying my first attempt at smoking a full 13.5lb brisket (trimmed).
I brined the brisket using the equalibrium brine method found on the forum. Factoring the weight of the brisket, my estimates are as follows:
13.5lb x 454 grams = 6129 grams
2% salt - 6129 x 0.02 = 122 grams of salt
1% sugar - 6129 x 0.01 = 61 grams of sugar
2.5 tbsp each of garlic powder, onion powder and black pepper
2.5 tsp each of paprika and coriander.
3/4 cup apple cider vinegar
2 tbsp each of concentrated beef broth and Worcestershire sauce
Then I added hot water to the spice mix until I reached a weight equal to 6129 grams and let cool to room temperature, then in the fridge to cool further. Once cooled, I added the brisket to the brine and refrigerated for 22 hours.
After 22 hours, I removed the brisket from the brine, rinsed with cold water and dried with paper towel. Added mustard as a binding agent and dry rub, then injected with a mixture of beef broth and Worcestershire sauce. Wrapped and back in the fridge for 4 hours. I plan on smoking at 225 with 5 oz of hickory and a pan with beer until I reach an internal temp of 195.
The rub I used consists of the following:
1/2 cup brown sugar
1/4 cup salt
2 tbsp each of pepper, garlic powder onion powder and lemon/pepper spice.
1 tbsp each of paprika chilli powder and seasoning salt
Question for the forum: Should I divide the flat from the point and smoke on the same rack, closest to the top of the smoker? My suspicion is that the flat will reach 195 before the point.
I brined the brisket using the equalibrium brine method found on the forum. Factoring the weight of the brisket, my estimates are as follows:
13.5lb x 454 grams = 6129 grams
2% salt - 6129 x 0.02 = 122 grams of salt
1% sugar - 6129 x 0.01 = 61 grams of sugar
2.5 tbsp each of garlic powder, onion powder and black pepper
2.5 tsp each of paprika and coriander.
3/4 cup apple cider vinegar
2 tbsp each of concentrated beef broth and Worcestershire sauce
Then I added hot water to the spice mix until I reached a weight equal to 6129 grams and let cool to room temperature, then in the fridge to cool further. Once cooled, I added the brisket to the brine and refrigerated for 22 hours.
After 22 hours, I removed the brisket from the brine, rinsed with cold water and dried with paper towel. Added mustard as a binding agent and dry rub, then injected with a mixture of beef broth and Worcestershire sauce. Wrapped and back in the fridge for 4 hours. I plan on smoking at 225 with 5 oz of hickory and a pan with beer until I reach an internal temp of 195.
The rub I used consists of the following:
1/2 cup brown sugar
1/4 cup salt
2 tbsp each of pepper, garlic powder onion powder and lemon/pepper spice.
1 tbsp each of paprika chilli powder and seasoning salt
Question for the forum: Should I divide the flat from the point and smoke on the same rack, closest to the top of the smoker? My suspicion is that the flat will reach 195 before the point.