Brisket Goodness!

[Derek]

Couple of new toy's

1 A Stainless Steel flavor injector.
2 A pound scale / we didn't have a pound scale but a gram one.

Now we have a pound scale.
http://lh4.ggpht.com/_p1VjWUS4xKQ/TM9a-AR47aI/AAAAAAAAA74/HeY8NyRo9GE/DSC00819.JPG

Washed the injector and I have trimmed the meat up some more.
http://lh5.ggpht.com/_p1VjWUS4xKQ/TM9a-qID0pI/AAAAAAAAA78/87Iv5LMvzOs/DSC00822.JPG

Flavor added.
http://lh3.ggpht.com/_p1VjWUS4xKQ/TM9a_A7jkbI/AAAAAAAAA8A/DMGqG5t9fbI/DSC00823.JPG

Rubbed.
http://lh3.ggpht.com/_p1VjWUS4xKQ/TM9a_raNyhI/AAAAAAAAA8E/2fKMa6UbcTo/DSC00824.JPG

Wrapped up, and put in the fridge for 24-29 hours more.
http://lh5.ggpht.com/_p1VjWUS4xKQ/TM9bAAUdhrI/AAAAAAAAA8I/WxI5MIYR3xw/DSC00825.JPG

Here's the update.

It's been 40+ hours in the fridge at 38'8 degreese.And shes on the smoker finally.
http://lh3.ggpht.com/_p1VjWUS4xKQ/TNLGOw1h9CI/AAAAAAAABCQ/yevw5Jr3fLE/DSC00861.JPG

&

You see the thermo probe in the brisket on this picture.
http://lh6.ggpht.com/_p1VjWUS4xKQ/TNLGPR9SnwI/AAAAAAAABCY/nnAQkRrnDFs/DSC00862.JPG

Dumb *** Derek ( me ) I forgot to sear it. However it should still be out of this world tasty.....

Oh my god guys & gals.

This is THEE MOST AWESOME BRISKET I have ever smoked.

( She may not be pretty ) BUT OH MY GOD FLAVOR, FLAVOR FLAVOR. and It's so good. Melts in you're mouth.

Not set yet.
http://lh5.ggpht.com/_p1VjWUS4xKQ/TNMtLTiYHPI/AAAAAAAABC0/p4VQ94eQnbE/DSC00863.JPG

Saving the juice for another injection session.
http://lh3.ggpht.com/_p1VjWUS4xKQ/TNMtLzxon0I/AAAAAAAABC4/mmCJm3xWgjI/DSC00864.JPG

The crust set in the photo
http://lh5.ggpht.com/_p1VjWUS4xKQ/TNMtM6H67RI/AAAAAAAABC8/zxcoWhaJHns/DSC00865.JPG

Oh my god Most awesome taste I've ever had.

[jmeds75]

Derek,
Crust looks good, smoke ring looks pretty good!! Looks like it has a lot of juice in it-looks good!! Looks like a Flat Cut Brisket about 6-7lbs? I would add some more rub on the edges and also coat the other side. More rub=more crust.

What temp did you pull it at? What temp was it cooked at? How long was it on?

Here are some tips on slicing:
Slicing should be perpendicular to the grain (you can see the lines really well on your picture that is labeled "Flavor Added"). Also, brisket slices should be about the width of a #2 Pencil. This size helps the slice stay together. You can start at a corner and work your way (slices will be smallest at the corener and will get wider as you work through the widest part of the brisket)

Here is a YouTube link on slicing a brisket to give you a better visual:
http://www.youtube.com/watch?v=eib9YXEp0jk

Hope that helps!! Looks like a good start!

Jason

[Derek]

Derek,
Crust looks good, smoke ring looks pretty good!! Looks like it has a lot of juice in it-looks good!! Looks like a Flat Cut Brisket about 6-7lbs? I would add some more rub on the edges and also coat the other side. More rub=more crust.

What temp did you pull it at? What temp was it cooked at? How long was it on?

Here are some tips on slicing:
Slicing should be perpendicular to the grain (you can see the lines really well on your picture that is labeled "Flavor Added"). Also, brisket slices should be about the width of a #2 Pencil. This size helps the slice stay together. You can start at a corner and work your way (slices will be smallest at the corener and will get wider as you work through the widest part of the brisket)

Here is a YouTube link on slicing a brisket to give you a better visual:
http://www.youtube.com/watch?v=eib9YXEp0jk

Hope that helps!! Looks like a good start!

JasonThank you Jason,

And thank you for the video, I will watch it when I have some time.

[michiana mark]

Looks good, nice smoke ring, crust and juicy. I agree that you sliced it incorrectly. A little thing that I do is cut a V notch in the end of the brisket, pointing with the grain. That way I know which way the grain is running and can slice against it, instead of with it.

The knife I use http://www.cutleryandmore.com/fslicing.htm

Practice, practice, practice.

[michiana mark]

Why so long in the fridge? If your'e going to use an injection at a comp, you won't have 40 plus hours to let it set. NO PRE-INJECTING, before you get to the comp. Practice cooking the way you would at a comp, if that's what you are trying to achieve.

[michiana mark]

What you using the pound scale for?