Whole Brisket, Brined and Smoked!

[DivotMaker]

Joe, if I brine, I don't inject.  Not saying you can't, or shouldn't, just saying I don't.  If I inject, I want it to spend the night in the fridge to get happy, so this is something you don't do just before smoking.  The injection I use is my recipe, and adds a little different flavor profile:

DM's Brisket Injection

 

[Joe Jitsu]

Thanks again! I have "The Briner". Have not used it since I bought it quite a while ago. I'll go that route instead of injecting.

 

[SuperDave]

If you go with Prime vs. Choice, neither brining nor injecting is required IMO.  I used to do those things when using Choice but ever since I started using Prime it hasn't been necessary to achieve moist, succulent brisket. 

 

[Zagar]

Sorry to revive an old thread, but I was curious about this method with a split packer that's mostly trimmed. I want to use the equilibrium brine and then I can't decide on what to use for a rub. I have good success with my #2 and baby back ribs. I tried a brisket before (whole) but I wasn't necessarily pleased with the way it turned out. Is that Jim Baldridge's Secret Seasoning that good that I should order some? Wife isn't keen on heat/spicy, so something flavorful without the peppers is preferable.

For reference, I picked up a 22lb packer, trimmed almost 9lbs of fat off after splitting the point and flat. I can put the point (5+lbs) on the lower shelf with the flat (11+lbs) above. Any suggestions are greatly appreciated I'll use hickory and a tray of apple juice. Still deciding on rub...

And I should say that though this is my first post, I have been lurking here reading for a while. Learning a WHOLE lot!!

 

[old sarge]

Hello and welcome. My rub is salt, pepper, garlic and onion powder and (odd) but also brown sugar for brisketts and butts. I do not order any rub; a quick read of the ingredients and you can create at home. Wife and I decided on just the basics plus the smoke gives us what we like. Sorry your other attempt did not work out. Good luck.

 

[Zagar]

Thank you!  I have always made up my own seasonings, so I will try your mix.

As far as the time in my #2, being that it's a split brisket, I will probe both parts, but I'm a little confused about the stall. When it hits, do I pull them  and wrap them in foil, putting them back in until they hit temp? On everything else I always just leave it until it hits temp and then rest in the cooler. I read on another thread here that someone let their brisket rest for many, many hours. I'm just trying to avoid the dreaded dry brisket.

ETA: Would you mind sharing the amounts you use of your spices? I'm guessing a cup of brown sugar and a tablespoon of each of the spices?  Also, I'm intrigued by this from the Brined Brisket thread:

I subscribe to Jeff Phillips email blast.

I received an interesting one last week, brine brisket.

Brine:
1 quart of OJ
2 TBSP of Hot sauce
1/4 cup of kosher salt.
Brine overnight. (I brined for 9 hours)

4-5 lb. brisket flat.

Then the regular smoking process foiling at 160, and let finish cooking to 201-203.

I will let you know how it comes out.

I may try this since people commented that you don't taste the OJ or hot sauce. I wonder what the purpose of the hot sauce is... I could use Franks Redhot, Valentina, or one of the myriad others I have in the fridge.

Again, I appreciate the guidance!

 

[old sarge]

A cup of brown sugar should do it.  Be advised that it liquefies fairly quickly so do the rub with meat on the rack and rack on a baking sheet/jelly roll pan. I do not interrupt the stall by wrapping.  I just let it go. Admittedly I have never split a brisket; always whole.  I smoke fat side down and place trimmed fat on te lean side. If I need to sneak a peak, I run a borescope down the smoke hole.