Kutch98
New member
So reading the forums and asking questions, I finally broke down and did my first brisket. 12lb from Albertsons. Walmart and the commissary were out. Wife's Costco card expired so couldn't get in there...which is going to be renewed very soon. Haha
I couldn't find an actual brisket brine so I used DMs pork butt brine and modified some of the spices. Let it brine over night, rubbed down with mustard and "rub your burger: for dead cow". Sat about 36 hours that way.
Put it in the SI2 last night, top shelf with 2 mini pans of water and misqute wood. Cooked around 235/240 and it was done right around the 12 hour mark. Tooth pick went in with ease. Wrapped in tin foil and let sit for an hour.
I need to read up on slicing meat for next time. Haha. The thinner parts of the meat were a bit dry and over cooked. But that middle part...oh my. I could squeeze juice out while cutting. Got it all sliced up and out in a dish. Put the dry parts on the bottom with the juicy parts on top. Wrapped in tin foil and a towel and waiting for later..if I can. Hopefully that will help moisten the dryer pieces up. Wife is getting some items for brisket nachos now.
Not really any more difficult than a pork butt. Was just nervous of messin up a more expensive piece of meat. Few things to work on for next time. But overall I'm satisfied with it. The true test is when I bring the extra meat to work on Wednesday for my test subjects, I mean co workers, to try.
I couldn't find an actual brisket brine so I used DMs pork butt brine and modified some of the spices. Let it brine over night, rubbed down with mustard and "rub your burger: for dead cow". Sat about 36 hours that way.
Put it in the SI2 last night, top shelf with 2 mini pans of water and misqute wood. Cooked around 235/240 and it was done right around the 12 hour mark. Tooth pick went in with ease. Wrapped in tin foil and let sit for an hour.
I need to read up on slicing meat for next time. Haha. The thinner parts of the meat were a bit dry and over cooked. But that middle part...oh my. I could squeeze juice out while cutting. Got it all sliced up and out in a dish. Put the dry parts on the bottom with the juicy parts on top. Wrapped in tin foil and a towel and waiting for later..if I can. Hopefully that will help moisten the dryer pieces up. Wife is getting some items for brisket nachos now.
Not really any more difficult than a pork butt. Was just nervous of messin up a more expensive piece of meat. Few things to work on for next time. But overall I'm satisfied with it. The true test is when I bring the extra meat to work on Wednesday for my test subjects, I mean co workers, to try.