Virgin Brisket

[swthorpe]

Putting this off long enough, I purchased a 8# brisket flat yesterday.  Brined for 9 hours, then rubbed for an overnight rest using Jeff Phillips Texas rub.  On the smoker today at 6am with 3 oz of hickory and 3 oz of mesquite at 225F.  By 9 am, it was at 178IT and removed at 1pm at 196IT.  I was hoping for a later removal around 2pm or so, but nevertheless, it is now resting in the cooler, double foiled and towels.  Looking to slice around 5pm.

 

[DivotMaker]

That's pretty, Steve! 8)

 

[gregbooras]

Steve,

Looks good, enjoy!

Greg

 

[Grampy]

Steve, let us know if it tastes as good as it looks.

 

[swthorpe]

WOW!  This bad boy was excellent!  Even in the cooler for 4 hours, I could not believe how great it tasted, and I was not hesitant to share some with neighbors.  The Jeff Phillips Texas rub gave it a nice taste, and the fat top was very sweet.  Next time though, I will either trim the fat top back or smoke it with the fat top on the bottom...this time I had the fat side on top but it did not render down enough.  All in all, though, I am very pleased with the end result.  My virgin brisket is in the books.

 

[gregbooras]

WOW!  This bad boy was excellent!  Even in the cooler for 4 hours, I could not believe how great it tasted, and I was not hesitant to share some with neighbors.  The Jeff Phillips Texas rub gave it a nice taste, and the fat top was very sweet.  Next time though, I will either trim the fat top back or smoke it with the fat top on the bottom...this time I had the fat side on top but it did not render down enough.  All in all, though, I am very pleased with the end result.  My virgin brisket is in the books.

Steve,

I always go with fat cap down when I inject!

Nice smoke.

Greg

 

[DivotMaker]

Glad your virgin briskie was a success, Steve!  I like to trim the thick fat cap to about 1/4" thick, and score it (to accept brine/rub/smoke).  I am also in the fat-side-down camp.  Looks fantastic!!

 

[swthorpe]

I was concerned about how dry the meat might end up, so after wrestling with this all night, I decided to go with the fat cap up.  I think it would have been fine if I had trimmed off some of the fat.  As it turns out, the fat top was actually pretty tasty. 

 

[swthorpe]

Thanks, Divot!  I did score it, but I agree with you that I should have trimmed some off.  Next time, I will try the fat side down.