Brisket

[es1025]

Making a 3# flat today.
Injected with beef broth 1c , worcestershire sauce 1/4c, soy sauce 1/8c and beer 1/4c.
Smoking at 240 or so.
2.5 oz of cherry wood.
2nd slot in the smoker, fat side up.
Plan to wrap at 165 and remove at 195.

Stay tuned!

 

[DivotMaker]

Making my mouth water, Ed!

 

[es1025]

Here are the pics:
Took a long time almost 8 hours.

 

[shomesmoke]

Looks good Ed those pics make me hungry got a couple chicks in the #3 setting at about 150 degrees right now so about another hour or so. Let us know how that briskie tastes!!

 

[es1025]

Mark
Very tender and juicy.  I was pleased, but brisket is not as predictable as pork.  I had about a 2.75# flat.  Almost eight hours.  I even injected it.

Pork butt is about 1.5 hours/pound. 

 

[DivotMaker]

Fine looking flat, Ed!  Bet it tasted as good as it looks!  As far as timing goes for pork...I started out with the 1 1/2 hour per pound rule, but have consistently been fooled.  I've found about 1 to 1:10 per pound.  Maybe it's just the efficiency of the #1, but that has been pretty consistent for me.  It's how I plan my cook times for large cuts, and has worked out pretty well, so far.

 

[Smokster]

That is a nice looking brisket.  I have a packer in the freezer which I may smoke this month.