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Saturday Brisket :-)

Thursday night was prep night. keeping it simple this time . Salt and Pepper on the fat cap, Dizzy Dust and Cow lick rub down. Wrapped in plastic and refrigerated until this morning. Last night I injected it while still wrapped with a marinade made from beef broth, dizzy dust and cow lick. Injection was cooked ,strained and cooled prior to use. Smoked ( 7hrs ) with Hickory at 225* with fat cap down. foiled at 140* removed at 190* wrapped in towels and put in cooler for two hours to stabilize . This was a seven pound Angus from Rest. Depot
More meat please !! :-)


  • Those are some close-up pics!

    Looks good. Man I love brisket.
  • looks good...

    is an hour a pound the general rule? I picked up a 5.5 pounder from Costco today
    Battle Ground, WA
    Large BGE,  MiniMax  and a Vision Kub.
    Could you call on Lady Day, could you call on John Coltrane?
  • Chris_WangChris_Wang Posts: 1,253
    I'd eat that

    Ball Ground, GA

    ATL Sports Homer


  • Don't worry about leftovers, I will be there shortly!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Thank you all !
    Sodi , I just put the thermo probe into the thickest part of the meat and let it go. Time will vary , but the temp is the only dependable way I have found to cook large cuts of meat .
    More meat please !! :-)
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