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Second Brisket

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    Second Brisket

    My second Brisket turned out as good as as the first. Both were very good in my opinion, but probably not excellent when compared to the pros. I didn't change much from my first cook on this try. The differences will be explained below. Started out with 13.16 lb. prime packers cut.
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    After trimming, I injected with homemade beef broth and applied a rub. On my previous cook, I found the dalmatian rub to be much too salty, so I came up with my own recipe. It is a variation of the rub that Meathead recommends on brisket. Here is the recipe:

    3 tablespoon coarsely ground black pepper
    1 tablespoon sea salt
    1 tablespoon onion powder
    2 teaspoons mustard powder
    2 teaspoons garlic powder
    2 teaspoons mild New Mexico style chili powder
    1 teaspoon chipotle or cayenne powder

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    On my first cook, after I applied the rub, I let is sit at room temperature for a couple of hours and then put it on the smoker. This time I put the rub on the evening before and put the meat back in the refrigerator. Got up a 4 am and fired up the pellet smoker and put the brisket on, fat side down. Set smoker cook temp at 225° F and went back to bed. I again used GM Premium Texas Blend pellets. After 9 hours I applied the crutch. The internal temperature of the meat was about 161° F. Here is what the brisket looked like right before I applied the crutch.
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    After about 4 hours of cooking in the crutch, the internal temp was about 201° F. The brisket appeared to be done according to the probe test, based on my limited experience with it, so I took it out of the smoker and put it in the faux cambro.
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    After 2 hours of resting in the cooler, I took the brisket out and commenced to slice it up.
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    Beginning to slice the flat.
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    Then sliced the point as a prelude to chopping. Click image for larger version

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    The finished products. Click image for larger version

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    #2
    man that looks good

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      #3
      Very nice!

      Comment


        #4
        That looks good enough to eat.

        Comment


          #5
          Wow, it's only 9:30 AM and I'm starving after looking at your brisket pics! Awesome smoke ring.

          Comment


            #6
            A very nice cook indeed. Congrats!

            Kathryn

            Comment


              #7
              I wish there was a drool button

              Comment


                #8
                Nice job!

                Comment


                  #9
                  I envy you guys that can get any prime grade beef for $2.99 lb. Costco in California will only have flats, choice grade, and close to $7.00 a pound Same for Tri-tips, but you can get some bulk packaged tri-tip in a prime grade for about $6.00 a pound but the package is usually about $80.00. At least at $2.99 lb you can afford to experiment a bit. We can't even get prime grade brisket at any cost at our Costco's in the SF area. Enjoy those cuts they look great.

                  Steve B

                  Comment


                  • Mitchl
                    Mitchl commented
                    Editing a comment
                    I just got a prime packer from Costco in Vacaville Ca for 2.69 a lb. Dry brining now.

                  #10
                  Yea this past week I discovered my Costco in Antioch had full prime packers as well and I bought a 14 pounder. First time I have seen them in stores around me. Turned out great, still learning on my KBQ and finding I do not use the "clean" smoke setting at all.

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                    #11
                    Beautiful!

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                      #12
                      Forgot to mention on this one (my second try but first in my KBQ) I never did wrap it. Took it out when the flat was reading 199 but at 195 I was still feeling some firm spots. They were gone at 199, I think the point was about 206 but still juicy. I let it sit wrapped for a couple hours before we tried it Next time in the KBQ I will try wrapping and see if there is a difference, but I am tempted now to grab another and try it in my WSM just for comparison. Does almost everyone crutch it?

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