Brisket tomorrow

[es1025]

Found a 3+ pound today.

Inject with  1c beef broth, 1/4 cup beer, 1/4 cup worcestershire, and 1/8 cup of soy.

Currently marinading in fridge, with rub on the fat side.

Bought a granton edge slicing knife this afternoon.

Tomorrow, firing up the #3 at 240 until it of 165, wrap and pull at 195.  Rest for a while and then eat.

3oz of cherry wood.

Pictures to follow. 

• Tweet
• 

[DivotMaker]

Brisket for me tomorrow, too, Ed!  I'm doing a 12 lb packer cut.  Injected this evening 1/2 cup beef broth, 1/4 cup Worcestershire, 2 tblsp crystal hot sauce, 2 tblsp demerara sugar, 1 tblsp salt, 1/3 cup Foster's beer.  Rubbed it down with Jim Baldridge's Secret Seasoning, and left it to relax and get happy in the fridge overnight.  Unfortunately, I have to cut one that big in two to fit the #1, but that's usually not a problem.

[es1025]

I wish I could find a packer cut.  I am not complaining about the flats.  Less fat and less prep work.

I am amazing on how the meat soaked up the marinade overnight.

The smoking is going well.  1 hour in and at 122 degrees.

[es1025]

All-
I found something about our friend the brisket.  It appears he likes to have a long stall once he hits 152 degrees.  It hit almost 90 minutes, I wrapped the fellow and we plowed thru the stall.  Total cooking time 5:40.  I think the wrapping time should be 150 as opposed to 160+.  No pictures today but the meat was tender and juicy.  I think I may pull at 190 next time.      Enjoy!

[DivotMaker]

The stall is definitely an elusive beast for sure, Ed.  Today, I went through two!  First stall on the 12 lb packer started at 188 (definitely higher than usual), and took about 4 hours to start climbing.  When it got to 192, it stalled again, and went back to 189!  I just hunkered-down and rode her out!  First time I've experienced the rare "secondary" stall, but it certainly happened!  Not as long as the first stall, but every bit as real.

If we could dial this stuff in like a science, we could write a book and make a gazillion dollars! 

[shomesmoke]

DM,  How was the seasoning on the brisket? I really like it on pork!

[DivotMaker]

Shomesmoke - the Baldridge seasoning was very good on the brisket!  It definitely exceeded my expectations!  Check out my post on it in the Texas section!

http://smokinitforums.com/index.php?topic=979.0

[es1025]

I need to order some of that rub. Btw, the brisket was even better leftover. I could believe i actually made it.

[DivotMaker]

I'm partial to a cold brisket sandwich.

[vwbrad]

Guys,
   I'm seeing a lot of posts about injecting brisket.  I've never been able to make that perfect fall apart tender brisket.  Is injecting the brisket the secret?

[DivotMaker]

In a word, Brad...Yes.