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My Brisket this weekend

friscoagfriscoag Posts: 97
edited April 2012 in EggHead Forum

I dont' have pics, sorry but I wanted to see what you guys would do different than what I did.

-Allegro Mesquite flavored

-Bad Byron's Butt Rubb

-14 Pound Choice Packer from Costco

-Used Mesquite Wood Chunks
-drip pan with water (off the platesetter)
-Meat on grid fat side up

I injected and put the rub on the night before so it sat a good 24 hours.  Day of cook let it sit on counter to room temp.  Got dome steady around 260-270 so temp at gride 245ish.  Meat went on about 6pm and finished about 11am the next day.  Temp was right around 195 and probe slid through like butter.  It was extremely tender.  Then let sit in the cooler about 2 hours wrapped in foil, then a towel. 

Couple problems:
-Outside edges were pretty crispy and way too salty I thought.  (I probably injected too much Allegro and it sat in it overnight) Mixed with a pretty heavy dose of Butt Rubb may have added to that.
-I don't have an electric knife and I'm not sure that my knife was sharp enough because it was falling apart.  I was able to slice most all of the flat, and just chopped up most of the point.  Got some good slices from the point, but most were falling apart pretty bad so made chop.
-I had a decent smoke ring, but I think the meat was a little dark (again possibly because of too much Allegro)  We also put the aluminum pans wrapped in foil in the oven at about 300 for 20 minutes or so to warm up a little bit just before eating.

The inside pieces were not too salty and were VERY tasty.  I was pretty happy with it.  I guess the things I was dissapointed in was the appearance and I don't think I did a very good slicing job so the presentation wasn't that great.

Thoughts/Advice??   I had previously used Allegro Hot n Spicy but my store was out of it this time so I used the Mesquite flavored.  I was happier with the Hot n Spicy.


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