Brisket Two Ways

GalanteNate_OneEa

I injected it with @meatchurch injection. Didn't go heavy on the rub, as you can tell from the minimal smoke ring, because I wanted to see what the injection added to the natural beef flavor. Then threw it on the smoker @215F with oak and hickory for about 5-6 hours. Once the flat hit 150F I cut the flat off and let the point smoke overnight. The flat got vacuumed sealed and dropped into the sous vide @150F. Sunday morning I pumped the smoker temp up to 270F to push through the stall. After about 19 hours total I pulled the point off and FTC for about an hour or two. The same time I pulled the point off I removed the flat from the water and let it rest for an hour, then I put a little more rub on the flat and tossed it in the oven @350F for 20 min to try and restore the bark. End of the day, the point was unbelievable and the flat was tender and juicy as well but the bark was definitely the runner up between the two. You just can't replicate the straight smoke bark.

bhedges1987

Oh ya man. That last pic is $$

GalanteNate_OneEa

bhedges1987 said:

Oh ya man. That last pic is $$

Thanks much, I was pretty happy with myself on this one.

MeatChurch

Looks juicy!

GalanteNate_OneEa

@MeatChurch Yesir! Nothin but good things to say about the injection.