Thread: Finished Briskett Pics

Oh my I suppose it's all been ate . Look s good

man that looks great

Great looking Brisket Don. Making me hungry.

Warm up the left overs and get some eggs on I'm ready for breakfast

It's for my Office Party Wednesday but I HAD to get a taste of it. LOL Sho was fine and I'll be injecting like that form now on

I've been wanting to try a brisket, what all do you put in and on yours Don? They cost to much for experimenting

Pretty simple actually. Get things set up right and let the cooker do the work.

Need a pan underneath it that you can put a big bottle of apple juice in
Whole packer Briskett that you trim all but a 1/3 inch of the fat cap off. This one was 14 pounds and dropped to 12 3/4 after trimming
Your favorite spice rub. I make my own and it's in the recipe thread
Inject it with something. I usually use Tony's Creole Butter but tried something different things time and LOVE IT. I used 2, 4 cup boxes of Beef Broth and boiled it down to about 3 cups, just add a couple or 3 tablespoons of your rub to this before you inject it.

get the smoker of to 225, inject and rub down your briskett, then cook til 190-195 internal. Ya got to check the fat end and the skinny ends. I go now more my feel that actually temp since i've done so many. When I check the temp, I feel how easy the probe goes into the meat to know when to pull. I just use the temp gauge as a idea on when to check it.

I use pecan, applewood, Hickory or a mix of them. Once I have enough bark on it, (8-9 hours later) I'll use a mix of Whiskey, apple juice and Coke, basting the top every so often. Keeps the bark from drying out and getting to hard.

Pretty simple. Really the only hard parts are learning how to trim it the right way and when to pull it. I've pulled them at 195 and they were still a little tough. Have to be careful

Thanks I'll be trying it