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Holiday Brisket 2017
HighOnSmoke:
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.
smokeasaurus:
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.
Great cook HOS
akjeff:
Looks great! Neat idea with the veggies. :thumbup:
Jeff
Pappymn:
Yes sir. Great looking results
Sent from my iPad using Tapatalk
tomcrete1:
Lookin Good Mike! :thumbup:
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