Brisket tomorrow

[Erik Tracy]

I lost a 'bet' with my boys for the Superbowl, so dad has to bbq a brisket tomorrow.

Went to my specialty butcher and picked up a prime 'flat' - 5.71lb brisket.

Gonna be long but fun day tomorrow - I get out of all my Sunday chores to watch and baby the brisket to slow cooked smokey goodness!

[jwhite613]

Erik... Please take pictures. We love pictures of food maybe even more than stereo equipment!!

[Erik Tracy]

Roger that.

I'll take some before & after shots.

[jwhite613]

[John James]

Can I get from east Tennessee to San Diego in time for dinner?

[Erik Tracy]

Brisket went on at 6:30am, injected, rubbed down with extra virgin olive oil, then sprinkled with fresh cracked black pepper, kosher salt, and a seasoning salt from my butcher.

Had trouble getting some smoke started, but got that squared away. The digital thermometer is set and I've hit the classic 150F 'stall'.

Time to use the 'Texas Crutch' and foil the meat and power past the stall.

Hours and hours yet to go.....

[Erik Tracy]

Brisket has been double foiled, little bit of broth for braisng and has powered past the stall, I'm right at 200F...only have to go to 205F.

Then it'll rest for an hour, back on the grill at high just to crisp up the bark and we'll see how this turned out!

[Wasatch]

Let's see some pics.

[Erik Tracy]

Brisket at 6am this morning:


Injected and rubbed - ready for the 'q'

5.71 lbs of 'flat' cut

I've hit the 205F mark and now it'll rest in the upper oven for 1-1:30 hr before going on the grill to crisp it up before serving.

[JBT]

Originally Posted by Erik Tracy

I lost a 'bet' with my boys for the Superbowl, so dad has to bbq a brisket tomorrow.

Went to my specialty butcher and picked up a prime 'flat' - 5.71lb brisket.

Gonna be long but fun day tomorrow - I get out of all my Sunday chores to watch and baby the brisket to slow cooked smokey goodness!

You're missing the best part of the brisket, the Point. The fatty end which has the most flavor and tenderness.