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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

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


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

      Click image for larger version

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

        Cumin is an excellent add to BBBR. Recommended.


          Well done David, looks like some really good brisket


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



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