Author Topic: Holiday Brisket 2017  (Read 440 times)

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Offline HighOnSmoke

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Holiday Brisket 2017
« Reply #-1 on: December 23, 2017, 06:55:41 PM »
After watching a video from Chef Tom at All Things BBQ I decided to give his holiday brisket recipe a shot. 

The only thing I did different in preparation for the brisket was dry brine for 24 hours in kosher salt. I injected the brisket in the
flat only, with 2 cups of vegetable stock and ½ cup of Butcher BBQ Prime Dust. I then seasoned it with Cattleman’s Grill California
Tri-tip rub. I put the brisket in my Grid Iron pellet grill at 10:00 last night. I am burning Lumberjack MHC, and using the Savannah
Stoker.  I am using the smoke and cook option on the Savannah Stoker.  I am not using the food probe with the controller this time.
Initial temperature was 180 degrees for 7 hours, then up to 250 until an internal temp of 203.


Here it is after 9 hours.  Another hour and I will be wrapping it. This is a 13 pound brisket after trimming.


The bed of veggies is ready for the brisket.


Brisket on top of the veggies and back into the Grid Iron.


The brisket hit 203 at about noon, which is about a 14 hour cook. I pulled it from the cooker and removed the veggies and juice. 
The brisket was again double wrapped and put in a cold oven to rest.  Here it is cut up after a 5 hour rest. It was definitely tender
as parts of the point were falling apart on me when I tried slicing. I probably missed the grain direction too on the point. Oh well,
it was delicious!


My plate with the veggies and brisket!


It was definitely a different way for me to do a brisket. It has a very savory taste that doesn’t over power the beef flavor. I will
do this one again in the near future.
Mike

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Offline smokeasaurus

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Re: Holiday Brisket 2017
« on: December 23, 2017, 07:17:53 PM »
I wouldn't worry none about the grain when dealing with the point. It looks from here it was melt in your mouth tender.

That is one nice smoke ring you got going on there.

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Offline akjeff

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Re: Holiday Brisket 2017
« Reply #1 on: December 23, 2017, 07:36:49 PM »
Looks great! Neat idea with the veggies. :thumbup:

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Offline Pappymn

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Holiday Brisket 2017
« Reply #2 on: December 23, 2017, 08:31:51 PM »
Yes sir. Great looking results


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Offline tomcrete1

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Re: Holiday Brisket 2017
« Reply #3 on: December 23, 2017, 09:12:59 PM »
Lookin Good Mike! :thumbup:
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Offline GusRobin

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Re: Holiday Brisket 2017
« Reply #4 on: December 23, 2017, 10:33:11 PM »
looking good -will have to try it
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Offline hikerman

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Re: Holiday Brisket 2017
« Reply #5 on: December 23, 2017, 10:35:46 PM »
Looks like the rewards of a very fine cook Mike!

Offline Old Dave

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Re: Holiday Brisket 2017
« Reply #6 on: December 24, 2017, 01:43:04 AM »
Look great Mike!
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Offline smoker pete

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Re: Holiday Brisket 2017
« Reply #7 on: December 24, 2017, 12:19:37 PM »
Plate me Mike !!!  Looks simply scrumptious ...  :thumbup:
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Offline IR2dum

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Re: Holiday Brisket 2017
« Reply #8 on: December 24, 2017, 02:39:14 PM »
Mike, that brisket looks delicious. That is the best smoke ring I have seen. Did the vegetables soak up a lot of the drippings and have that great meaty taste? I would love to be able to taste that beautiful meal. Merry Christmas y'all.