Hi all,
Did my first brisket last weekend. Just getting around to posting about it. It was a 6.5# flat I think. I'm not to experienced with brisket yet so I had a hankering to try one. I followed the sound advice from this forum and had great results
. I trimmed it up the night before and did an injection followed by a mustard slather and some brisket rub I had from a place in texas. It rested about ten hrs in the fridge till the following morning. I used DM's injection recipe with a few changes. I have never injected anything so it was an experience. I had stuff squirting out everywhere! Lol I quickly learned to angle it and use my other hand to cover the squirts.
I set the temp to 225ish and used post oak and cherry, about 5.5oz total. A small loaf pan of apple juice and let er roll no peek. I believe it was about 7.5-8hrs total time. I don't pay much attention to time except for ribs. I took it out at 195 in the thickest part and wrapped and rested in the cooler for 1.5hrs. I have to say I was impressed how juicy and flavorful it was and the victorinox granton edge went through it like butter ;D. Will def do brisket again! Girlfriend was very happy too ;D. We also fixed baked mac n cheese and a apple crisp since apples are in season here now. I used honey crisp apples for the crisp. Was a great meal and great day. Once again I thank everyone here for all the knowledge that's passed on! Here are some pics:
Did my first brisket last weekend. Just getting around to posting about it. It was a 6.5# flat I think. I'm not to experienced with brisket yet so I had a hankering to try one. I followed the sound advice from this forum and had great results
. I trimmed it up the night before and did an injection followed by a mustard slather and some brisket rub I had from a place in texas. It rested about ten hrs in the fridge till the following morning. I used DM's injection recipe with a few changes. I have never injected anything so it was an experience. I had stuff squirting out everywhere! Lol I quickly learned to angle it and use my other hand to cover the squirts. I set the temp to 225ish and used post oak and cherry, about 5.5oz total. A small loaf pan of apple juice and let er roll no peek. I believe it was about 7.5-8hrs total time. I don't pay much attention to time except for ribs. I took it out at 195 in the thickest part and wrapped and rested in the cooler for 1.5hrs. I have to say I was impressed how juicy and flavorful it was and the victorinox granton edge went through it like butter ;D. Will def do brisket again! Girlfriend was very happy too ;D. We also fixed baked mac n cheese and a apple crisp since apples are in season here now. I used honey crisp apples for the crisp. Was a great meal and great day. Once again I thank everyone here for all the knowledge that's passed on! Here are some pics:
