Welcome 2015!!!

henapple

YEMTrey

Home run Blake, happy new year!

boochsr71

Great strart to the year.... Enjoy!

NPHuskerFL

Ok!!! Ok!!! Just to be transparent these briskets were not my worst but, definitely not close to my best. HuskerMaMa was upset they were blah and "smelled rancid". In fact the chili is being tossed out. She immediately knew I changed my recipe. Asked me "Why change something that works?! You owe me big time! Don't ever do that **** again."
Now see if you can guess what I changed from my normal simple S&P rub. (Won't ever do it again I can tell ya that #-o ).

SeahawksEGGHead

Coriander...

NPHuskerFL

No spice changed @SeahawksEGGHead‌

SeahawksEGGHead

was is the Oak?  Or perhaps 2 at once?

NPHuskerFL

SeahawksEGGHead said:

was is the Oak?  Or perhaps 2 at once?

Lump, wood and 2 at a time no issue.

DMW

No beverages involved? I'm pretty sure Cen-Tex said the key to good brisket is adult beverages.

SeahawksEGGHead

Ah,  it's the butcher paper, soaked up the juices?

NPHuskerFL

DMW said:

No beverages involved? I'm pretty sure Cen-Tex said the key to good brisket is adult beverages.

Negative ghostrider. Beverages were flowing freely.

SeahawksEGGHead said:

Ah,  it's the butcher paper, soaked up the juices?

Butchers paper worked great.

NPHuskerFL

Injected both of them.

SeahawksEGGHead

And it didn't turn out well?  What did you inject them with?

NPHuskerFL

The crust was great & flats were moist.
Hey! Get this my dumb Ass injected them with Woodchucks Hard Cider. I figured I used to inject with applet juice or cider so why not. Bad move. :(

SeahawksEGGHead

well that's no good.  Sorry to hear, but a lesson learned for us all.

Dobie

Ya gambled this time and lost, nothing ventured nothing gained. Next time might be a home run, keep swinging.

SeahawksEGGHead

I always love seeing your brisket pics, gives me something to aspire to.  You'll be back to your homeruns in no time.

Big_Green_Craig

Those turned out great!! 

fusionhq

Way to take chances Blake!!! Brisket looks awesome!

NPHuskerFL

@Dobie‌ I'm gonna stick with what I know works. S&P, temp, lump and wood chunks. Lesson learned.

NPHuskerFL

SeahawksEGGHead said:

I always love seeing your brisket pics, gives me something to aspire to.  You'll be back to your homeruns in no time.

Thanks! Hopefully very soon.

SeahawksEGGHead

I just wish I had a good local source for fresh Oak chunks.  As it is, I have some good fresh Pecan chunks I want to use on my next brisket.  I'm hoping that's not a mistake.

NPHuskerFL

@SeahawksEGGHead‌ I definitely prefer Oak on brisket. But, an Oak & Pecan mix is okay also. So, I'm sure Pecan would be good by itself.

Brisket_Fanatic

Looks great, nice cook!

Jeremiah

NPHuskerFL said:

The crust was great & flats were moist.
Hey! Get this my dumb Ass injected them with Woodchucks Hard Cider. I figured I used to inject with applet juice or cider so why not. Bad move. :(

Bahahahaha! I did the same thing with a pork shoulder once. )

NPHuskerFL

@Jeremiah‌ you injected with Woodchucks Hard Cider too? We're two dumb Ass' in a pod. )

NPHuskerFL

Brisket_Fanatic said:

Looks great, nice cook!

Looks yes. Read earlier statement. Lol

Jeremiah

Angry orchard. 8-}

NPHuskerFL

@Jeremiah‌ that's awesome! Now I don't feel so bad. At least I wasn't the only person that's done this.
I wonder how many others have done this #-o

blind99

Between the animated gif and the pix of the finished product I refuse to believe those weren't delicious!