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Author Topic: Oh, it's brisket time!  (Read 2190 times)

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Offline Cinredman

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Oh, it's brisket time!
« Reply #-1 on: December 18, 2013, 09:24:36 PM »
6.15 lb of goodness waiting to happen


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Offline Cinredman

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Oh, it's brisket time!
« on: December 18, 2013, 09:25:23 PM »
The seasoning had arrived.


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Offline Cinredman

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Oh, it's brisket time!
« Reply #1 on: December 18, 2013, 09:38:43 PM »
Seasoned and vac packed for a 24 hour rest


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Offline CDN Smoker

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Re: Oh, it's brisket time!
« Reply #2 on: December 18, 2013, 09:53:26 PM »
Keeping a close eye on this one ;)
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Offline muebe

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Re: Oh, it's brisket time!
« Reply #3 on: December 18, 2013, 11:20:29 PM »
Should be good!
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Offline sliding_billy

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Re: Oh, it's brisket time!
« Reply #4 on: December 19, 2013, 12:57:25 AM »
Can't wait to see the final product.

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Offline smokeasaurus

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Re: Oh, it's brisket time!
« Reply #5 on: December 19, 2013, 08:23:04 AM »
When is it not briskie time??   Watching this one.  ;)
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Offline TMB

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Re: Oh, it's brisket time!
« Reply #6 on: December 19, 2013, 08:27:14 AM »
I love brisket, so this one can be sent to me for testing.  :D :D :D :D :D
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Offline Cinredman

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Oh, it's brisket time!
« Reply #7 on: December 19, 2013, 10:06:20 AM »
Decision time!

Been really thinking about the fat cap.
Many suggest down to act as a barrier against the heat, but this will be an offset cook, so I don't think that rule applies.
Others suggest FCC up as a natural flavor packet during cook. However, under that cap is some nasty silver skin. So, I'm not sure much basting would be happening, unless...I take a paring knife and create slits all through the FC.

Me thinks...too much :-)

Time to review interesting post on topic http://www.genuineideas.com/ArticlesIndex/silverskin.html


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Offline Pam Gould

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Re: Oh, it's brisket time!
« Reply #8 on: December 19, 2013, 10:15:52 AM »
Have you thought of taking fat off in 1 piece..taking off silver skin and reapply the  fat cap for it's benefits? Just a thought. kinda like they do with prime rib, cut it an put it back together.  Pam   .☆´¯`•.¸¸. ི
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Offline Cinredman

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Oh, it's brisket time!
« Reply #9 on: December 19, 2013, 03:35:03 PM »
I have considered doing that Pam!

Purchased my first injector (yea, I know, sad!) today to use on this brisket too.

Now, another thing I'm considering is cook time in relation to party time.

The party is Saturday night
The brisket is 6lbs
I could do the cook on Friday and warm it back up Saturday or just cook it Saturday morning and hold in cooler till dinner time.

As I plan to serve with an au jus, I'm leaning toward the Friday cook to prevent the dreaded (not quite done saga)






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Offline muebe

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Re: Oh, it's brisket time!
« Reply #10 on: December 19, 2013, 03:50:48 PM »
Remove the fat cap and substitute with some bacon! :P
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Offline smokeasaurus

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Re: Oh, it's brisket time!
« Reply #11 on: December 19, 2013, 04:39:52 PM »
i trim most of the fat cap off. I don't think it does anything. I get more rub and smoke coverage this way. Injecting the flat is a good idea..............
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Offline Cinredman

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Oh, it's brisket time!
« Reply #12 on: December 19, 2013, 07:08:51 PM »

Quote from: muebe on December 19, 2013, 03:50:48 PM
Remove the fat cap and substitute with some bacon! :P

U suggesting a weave on my brisket...hmmm


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Offline Cinredman

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Re: Oh, it's brisket time!
« Reply #13 on: December 20, 2013, 09:45:45 AM »
Decisions, decisions.

1 - injection selected
2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper

2 - Fat cap - will remain during cook
3 - Hardwood selection: Mesquite
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