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Wednesday, February 8, 2012

Brisket Tutorial

Well, this past Sunday I did a brisket practice so that we can improve our scores in this category.  Our brisket kept us out of the top 25.  So, here is what we did:

Injected brisket with T-Bone Bobs Steak Marinade.  Recipe available off of the Triple D website:

Light coating of All Purpose Rub.  Works on just about anything:

cup Sugar
½ cup Paprika
5 Tbsp Kosher Salt
Tbsp Granulated Garlic
3 Tbsp Chili Powder
3 Tbsp Celery SeedGround
3 Tbsp Onion Powder
2 Tbsp Sugar
2 Tbsp Black Pepper
1 Tbsp Lemon Pepper
1 Tsp Dry Mustard
½ Tsp Paprika
½ Tsp Ground Thyme
½ Tsp Cayenne
¼ Tsp Tumeric
¼ Tsp Onion Powder
¼ Tsp Garlic Powder
¼ Tsp Cornstarch
Difficulty: Easy
Yield: ½ Quart
Cuisine: American
Prep Time: 10 Minutes
Keywords: Rubs
Attribution: cjm22380 (Stumps Forum)

Wrapped in Saran Wrap, put in frig for overnight happy time...

Next morning.  As you see, the rub forms a nice paste all around...

Sunrise on the hill...

Brought the smoker up to 250 and threw some pecan chunks in the ash pan and placed on the middle rack...

Cooked until the Thermapen went into the brisket like butter, about 210 internal for this brisket.  As you can see, nice dark bark on the outside...

Wrapped in foil and a towel and placed in a cooler and let rest for 3 hours.  Pulled out and sliced against the grain...

Nice and pull apart tender with a smoke ring as well.  

Enjoy the pics,


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