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Super Bowl Pit Barrel Brisket

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    Super Bowl Pit Barrel Brisket

    Here's the brisket I did for the Big Game. This was a full packer, starting at ~11.5lbs, Black Angus Choice from Sam's Club.

    1) ~24 hrs prior, trim brisket, removing fat cap down to ¼" or less, including any hard fat. Remove most of the fat layer between the point.
    2) ~24 hrs prior, inject the brisket with beef broth throughout. Salt the brisket lightly. Refrigerate.
    3) 9pm day prior: pull brisket and apply BBBR w/Cumin added
    4) 7:30am light Pit Barrel, hang brisket. Hooked as described in Pit Barrel video
    5) 12:30p, check brisket, pull at 160 for wrapping
    6) Crutched brisket cooks to 200-203 across the surface. Pull at 2pm.
    7) Brisket put into 170° oven for ~1.5 hours to rest
    8) Cut and serve at ~4pm

    End product was very good. Moist, good flavor, great reviews from family and friends.

    Thanks AmazingRibs.com


    #2
    One day I'm gonna get a full packer that is higher than a run of the mill Choice. Good going !

    Comment


      #3
      Very nice! What do you think of the BBBR with Cumin?

      Click image for larger version

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        #4
        Originally posted by Pit Boss View Post
        Very nice! What do you think of the BBBR with Cumin?

        [ATTACH=CONFIG]n59447[/ATTACH]
        Cumin is an excellent add to BBBR. Recommended.

        Comment


          #5
          Well done David, looks like some really good brisket

          Comment


            #6
            Nice job David. That smoke ring looks like a pink marker! I bet that was a happy and full crowd for SB.

            Comment

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