Black Ops Brisket

[HighOnSmoke]

Picked up an 8 pound brisket flat yesterday.  Injected with Butchers BBQ mix and into the refrigerator.
Out of the refrigerator this morning and seasoned with Oakridge BBQ Brisket rub. This is the
first time using this rub and if the aroma of the rub is any indicator it ought to be great.

Put onto the Grid Iron using mesquite pellets and set at 180 for the first 2 hours.


More to follow.

[RAD]

Love me a good brisket and this is starting off looking good

[hikerman]

Looking good Mike. Patiently waiting..... 

[teesquare]

Is that a full packer? Odd shape…..Bet it will taste grey Mike!

[HighOnSmoke]

Is that a full packer? Odd shape…..Bet it will taste grey Mike!

I really don't believe it is Tim.  The packaging (I got it at the local commissary) says whole
brisket, but it looks like a flat to me.  All the grain runs the same way and I thought with a
full packer they ran different.

[smokeasaurus]

I have been giving the black ops rub the hairy eyeball lately, please tell us what ya think?

[muebe]

That looks like a large flat. No hump where the point would be.

Should be good regardless

[fishingbouchman]

 

[HighOnSmoke]

9 hours in and at 171 internal.  I will only foil once it comes off the grill to rest.

[teesquare]

Is that a full packer? Odd shape…..Bet it will taste grey Mike!

I really don't believe it is Tim.  The packaging (I got it at the local commissary) says whole
brisket, but it looks like a flat to me.  All the grain runs the same way and I thought with a
full packer they ran different.

Yep - you should have a much thicker end - hump-like as muebe described, and the flat. There will be a layer of fat between the two, and you should be able to separate the wo after cooking.

Flats are great for making into corned beef and pastrami. The point is my favorite for slicing and eating It typically has that marbling fat in it. I like to cut a nice thin slice, and hold it up to the like to see the pattern of fat marbling/distribution in the point.

[HighOnSmoke]

12 hours and off the smoker at 195 internal. FTC for the next hour.

Some of it sliced up for sammies tonight.

This brisket was probably the best one I have ever cooked. Juicy, tender and full of flavor.  I really like
the Blacks Op rub as it really enhanced the flavor of the brisket. Next one I do I will work on injecting
some of the rub. If you haven't tried the rub I would highly recommend it.

No plated pictures as we are just throwing a few sammies together.

Thanks for looking at my cooking!

[Pappymn]

Our pleasure HOS. Great results!

[TMB]

Looks good, I need to do a brisket on my pellet grill.  Well when and if I ever get to cook again

[hikerman]

Beautiful cook Mike! You nailed it. Did I hear sammiches?   

[muebe]

Mike that turned out great!