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
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
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