I have conquered the Brisket !

Rockosteel

Fixed up a solution of beef broth, garlic, melted butter, salt and Worcester sauce and injected the brisket last night. Cooked it at 250 for 4 hours spraying it every 45 min with a vinegar-cider/Worcester mix then placed in a pan with beef broth covered with foil at 300 for another 3 hours. It fell apart, needed no seasoning and no knife. Juices ozzing when it was sliced. BOOM !

Foghorn

Congrats. And you have photographic proof. Feels good, doesn't it?

North_Is_Up

Looks really nice. Becoming my favorite cut of beef.

Dave in Florida

That looks like a tasty treat there.  Congrats!!

Fred19Flintstone

That looks gooood!

Que_n_Brew

Harmening

Is it supposed to fall apart, though?

Cookbook_Chip

Nom nom!

chris123stock

looks Awsome great job.
^:)^

BeerMike

Harmening said:

Is it supposed to fall apart, though?

My opinion: if he likes it falling apart, then it is suppose to fall apart for him. The wonderful thing about cooking is you can do it the way you like it. Have fun!

bigphil

looks great congrats 

Aviator

And Travis and CenTex, the masters, say...... ???

lousubcap

Great cook-just be ready for the next one to try and throw you a curve-as long as you go with the injection and braise you should get eggcellent results every time...as long as the supervisory adult beverages don't interfere

The Cen-Tex Smoker

Aviator said:

And Travis and CenTex, the masters, say...... ???

not the way we do them here but it looks really good to me. you have to remember, a brisket is a roast and there are lots of ways to do them. From corned beef and pastrami to bbq to braised. it's all good. i do mine in the style of TX BBQ but that's just my preference. I'd eat a giant plate of this and be thrilled to have it.

travisstrick

Aviator said:

And Travis and CenTex, the masters, say...... ???

I may not cook it that way but I'd dang sure eat it.

Eggcelsior

If Cen-Tex will eat it I would eat what scraps he leaves behind. Nom nom indeed.