Brisket from today...pictures

[mrbrown]

Last night at 10:30 I put a 12.76 pound brisket on the WSM. I applied some yellow mustard and then rubbed on some Brisket Blend. I used Kingsford charcoal with hickory and cherry wood.

It was a cold night in KC. It was 28 degrees when I put it on. But when you cook on a WSM, it's no big deal. The temps stayed at 225 for the entire cook. I wrapped it at 170 and took it off when the internal temp in the thickest part of the flat hit 197. The brisket rested in a cooler for two hours.

I liked the flavor of the Brisket Blend. We usually inject our briskets but I didn't on this one. I think I prefer the taste of the injected brisket to the non injected. Overall the brisket was moist and tender. It passed the pull test by coming apart with a slight tug.

I always enjoy brisket and bloody mary's for breakfast!

Pictures-
http://community.webshots.com/album/562584531mfoICg?vhost=community

[HFD26]

Now that looks great mrbrown. Did you have to stay up with it all night or did ya set it and forget it? You gave me a Bloody Mary good idea, I think I'll pick some up today for in the morning. Thanks for the pics.

[mrbrown]

Well I probably could have stayed in bed. Instead I was on the couch setting my cell phone alarm for every hour to check temps!

[Goat]

Nice brisket and I also like Bloody Mary's.

[wood_is_good]

very nice looking brisket

[david brace]

Gots to say that itlooks lovely...good enough to eat. And Bloody Mary's are a great idea at ANY time.

DB

[Bowhnter2]

Nice lookin brisket, what do you inject em with? I only tried it once, not too much sucess with it.

[gatorpit]

Looks great and I wish I had a brisket sandwich for breakfast right now. Along with some fried eggs and jalos.

[DaHorns]

MrBrown,
Thats a mighty fine lookin' brisket. Looks wonderful!

[Bayou Black Iron]

Ya done good, mrbrown :thumbs:

[Mac]

Good looking Brisket, Mr Brown. :thumbs:

[mrbrown]

Nice lookin brisket, what do you inject em with? I only tried it once, not too much sucess with it.

Here is the injection I use. It compliments the beef well.

1 Pack Au Jus
2 Cans Beef Broth
1 T Hot Sauce
1 Cup of marinade, I use Moore's Marinade

combine ingredients in a sauce pan and simmer for 15 minutes. cool and inject. make sure to save some to put in the foil if you wrap your brisket...it's tasty.

i got the recipe from a buddy of mine and we like it.

[OWENMUSTANG]

Looks good:)

Fellow WSM'er here...

What are you using for fuel? smoke?

thanks:D

[mrbrown]

Fired it up with Kingsford and used 2 hickory and 4 cherry chunks. I spread the wood throughout the unlit charcoal for a more even smoke.

[OWENMUSTANG]

Cool, thanks!

I have to do a brisket here shortly.. I'll use your wood combo..

(I used to be a lump user.. It's getting hard to find around here, and well, $$$:shock: )

[mrbrown]

cool cool...i prefer kingsford myself. the couple times i did use lump, it burned really fast. but maybe the lump was just low grade. kingsford is cheap at Sams too! can't beat $14 for 42 pounds!

Cheers!
:cheers:

[Backdoor]

looks good, we have to figure out a way to have smell:idea:

[mrbrown]

did you try the scratch and sniff method on your monitor?

:joker:

[david brace]

looks good, we have to figure out a way to have smell:idea:

...just lean slightly to the left and smile... :twisted:

-name withheld-

[OWENMUSTANG]

...just lean slightly to the left and smile... :twisted:

-name withheld-

I'm guessing that's not the "scratch & niff" aroma we're all looking for....:lol: