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Shakin' The Brisket

BBQBluesStringerBBQBluesStringer Posts: 398
edited 12:33AM in EggHead Forum
<p />This I believe is one of the best briskets I've ever done. I wet-aged it for two weeks, marinated it over night, injected it with some reserved marinade, rubbed it down twice with DP Shakin' The Tree, and smoked it for 9 hours on the large 'til it hit 195F. This is about the most tender and succulent brisket I've ever made. Pretty little smoke ring. It has the potential for 9's and 10's in a contest.[p]Here's the marinade:[p]1 bottle Shiraz
1 quart apple cider
1 large onion chopped course
1 tablespoon minced garlic
1/4 cup Dale's sauce
1/4 cup cheap balsamic vinegar
1 teaspoon salt[p]


  • Clay QClay Q Posts: 4,435
    Congrat's on the great brisket, man that looks good. Wet-aging,..can that be done in a foodsaver bag? Any tips on how to wet-age appreciated.
    Merry Christmas,

  • ClayQ,[p]I buy flats in the cryo-pac and just toss it in the bottom drawer of the refrigerator for a couple of weeks. It's a controlled rot...
  • BBQBluesStringer,[p]I'm in awe of this piece of work. I would rate it about 12 on that scale of 1 t 10. Thank you for sharing it with us. AZ
  • BBQBluesStringer,
    Nice Brisket! Did you use a drip pan? If so, did you use just water or some other liquid in the drip pan?

    Merry Christmas to all![p]Ron

  • Ron Sedgley,[p]I did not use a drip pan. I just set the grid on an inverted plate setter for indirect cooking. I'm not fussy about the appearance of my plate setter. :-)
  • EggRacerEggRacer Posts: 400
    BBQBluesStringer,[p]Controlled rot..... now if that doesn't just set the taste buds a tingling. :) That brisket looks just great.
    North Richland Hills, TX
  • BBQBluesStringer,

    What temperature do you smoke at? I just did a hole untrimmed brisket (10 lbs.) at about 200 deg. for nine hours without any temp probe and it turned out fairly good. I only used a dry rub and did not use my heat diverter.

  • Joel Tipps,[p]My temperature fluctuated between 225 and 250.

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