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Had to try another Brisket

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Photo Egg
Photo Egg Posts: 12,110
in EggHead Forum
Big packer fom HEB, prime.
One side was already trimmed very nice.
Pount side was not to bad. I think this one had less fat to trim than my last 14 pound.
My last brisket was very juicy but lacked bite/flavor in the bark and smoke flavor was mild.
I injected this one with beef broth mixed with Oakridge and Worsh.
Used larger flake salt along with regular course salt and course black pepper and then more Oakridge comp beef and pork.
Pecan and Apple, what I had, 3 chunks of each.


Thank you,
Darian

Galveston Texas
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Comments

  • Hans61
    Hans61 Posts: 3,901
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    Looks like a mighty fine piece of beef!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • smbishop
    smbishop Posts: 3,053
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    Please let us know how the injection worked, I haven't tried that before..  Nice looking brisket!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    smbishop said:
    Please let us know how the injection worked, I haven't tried that before..  Nice looking brisket!
    I got more injection all over the counter and the kitchen walls than in the beef.lol
    I have read several posts about injecting while it's still in the cryo...should have listened.
    Thank you,
    Darian

    Galveston Texas
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  • SGH
    SGH Posts: 28,791
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    Photo Egg said:
    I have read several posts about injecting while it's still in the cryo...should have listened.
    Another trick is to wrap it tight in Saran Wrap and then inject. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Looking good

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Little Steven
    Little Steven Posts: 28,817
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    Looks great Darian but what's the pount side? Some new money muscle?

    Steve 

    Caledon, ON

     

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  • Photo Egg
    Photo Egg Posts: 12,110
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    Little Steven said:
    Looks great Darian but what's the pount side? Some new money muscle?
    "Rum" typo...Point.
    Next time catch it sooner so I can edit.lol
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Came out good.
    Cooked faster than expected. Was done in 15 hours with starting temps at 230.
    wrapped in paper at 175. Temp snuck up to 205 on brisket between naps.
    Point was perfect. Flat was good an tender, still juicy but should have come off sooner.
    Still needed more seasoning, amazing.
    Really no improvement from injecting IMO.
    Now we are having chopped beef sandwiches for 2 weeks.lol.

    Thank you,
    Darian

    Galveston Texas
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  • Little Steven
    Little Steven Posts: 28,817
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    Looks nice and juicy. Too bad I'm not allowed to use the injector anymore

    Steve 

    Caledon, ON

     

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  • caliking
    caliking Posts: 18,731
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    Looks good Darien. 

    Do do you think the injection helped with moisture/ juiciness even though it didn't help the flavour? Have been thinking about injecting, but have tried it yet. 

    And you dont *have* to eat chopped beef sammiches for the next 2 weeks.  Some of us don't live that far away :whistle:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bgebrent
    bgebrent Posts: 19,636
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    Beauty brother!  Assessment on the injections?
    Sandy Springs & Dawsonville Ga
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  • smbishop
    smbishop Posts: 3,053
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    Great cook!  You could always make some of Kelly's chili with the left overs...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • bgebrent
    bgebrent Posts: 19,636
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    I see you posted no big improvement.  Missed it on first pass.  Thanks brother.
    Sandy Springs & Dawsonville Ga
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  • DMW
    DMW Posts: 13,832
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    smbishop said:
    Great cook!  You could always make some of Kelly's chili with the left overs...
    Yep, no reason to get tired of chopped brisky sammiches, make some chili.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Photo Egg
    Photo Egg Posts: 12,110
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    caliking said:
    Looks good Darien. 

    Do do you think the injection helped with moisture/ juiciness even though it didn't help the flavour? Have been thinking about injecting, but have tried it yet. 

    And you dont *have* to eat chopped beef sammiches for the next 2 weeks.  Some of us don't live that far away :whistle:
    Injecting could have saved it honestly, good point, since the pull temp was 205-207.
    Although half of the injection hit the walls in the kitchen, some of it must have stayed in the brisket. Wonder if that sped up the cook? Did not notice any flavor bump.
    If I do inject again, besides doing it outside, I will give it some spice/heat.
    I was also lazy and did not pull out my Adj Rig for XL. Used old platesetter. Still don't like short legs, small air gap when using platesetter. Weather was rainy and I just wanted to get it going. Rig was still packed from last Eggfest.
    Thank you,
    Darian

    Galveston Texas
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  • BrueggeDad
    BrueggeDad Posts: 112
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    Nice cook!
    XL BGE  - Virginia
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