After building up some confidence on other cuts of meat, I decided it was time to try out my first brisket!
Costco prime- about 12 lbs
Injected with a salty reduced beef broth, worcestershire sauce, and a tiny bit of liquid smoke
Rubbed with Harry Soo's SYD all purpose rub
Hickory + apple @ 250 for about 7 hours to 160, then foiled
Removed @ 203 however i probed the point instead of the flat- rookie move, but the flat still came out good and passed the accordion test (think it was cause the marbling in the prime helped prevent it from drying out too much?).
Cooked it for our company potluck. I work at an oil and gas company in CA with a lot of Texas transplants... one admitted it was "better than Texas" so that's a win in my book!
Costco prime- about 12 lbs
Injected with a salty reduced beef broth, worcestershire sauce, and a tiny bit of liquid smoke
Rubbed with Harry Soo's SYD all purpose rub
Hickory + apple @ 250 for about 7 hours to 160, then foiled
Removed @ 203 however i probed the point instead of the flat- rookie move, but the flat still came out good and passed the accordion test (think it was cause the marbling in the prime helped prevent it from drying out too much?).
Cooked it for our company potluck. I work at an oil and gas company in CA with a lot of Texas transplants... one admitted it was "better than Texas" so that's a win in my book!
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