Made my third brisket today, the second on my Camp Chef Smoke Vault. It was just under 12 lbs before trimming, prime grade from Costco. It wet aged in the cold section of the fridge for about 4 weeks. Here it is salted for 18 hours and covered with the Big Bad Beef rub. I injected it with as much beef broth as it could hold, especially the flat. Placed in the Smoke Vault at 3:00 am. Smoked with mostly hickory and a little oak and apple at 225°
It hit the stall at around 9:00 AM at about 151°. Here it is right before I wrapped it in foil.
My wife said she had errands to do so I lowered the temp on the Smoke Vault to about 200° for a couple hours and then back to 225° for the remainder of time until I pulled it out of the smoker and put it in the faux cambro at about 2:00 pm. Place it under the broiler at 6:00 pm for about 5 mins. Here it is sliced, mostly the point end. Nice and juicy.
Plated with a kale salad and snow peas on country style bread. The flat did not turn out as juicy as the point, but still moist. My son said it was the best yet. I think I put a little too much Big Bad Beef Rub, especially on the flat end, as the flat had a little too much heat for me. I don' t like much heat on my beef.
It hit the stall at around 9:00 AM at about 151°. Here it is right before I wrapped it in foil.
My wife said she had errands to do so I lowered the temp on the Smoke Vault to about 200° for a couple hours and then back to 225° for the remainder of time until I pulled it out of the smoker and put it in the faux cambro at about 2:00 pm. Place it under the broiler at 6:00 pm for about 5 mins. Here it is sliced, mostly the point end. Nice and juicy.
Plated with a kale salad and snow peas on country style bread. The flat did not turn out as juicy as the point, but still moist. My son said it was the best yet. I think I put a little too much Big Bad Beef Rub, especially on the flat end, as the flat had a little too much heat for me. I don' t like much heat on my beef.
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