Super Bowl Pit Barrel Brisket

[Huskee]

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

[Deuce]

Well done David, looks like some really good brisket

[David S]

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

[ATTACH=CONFIG]n59447[/ATTACH]

Cumin is an excellent add to BBBR. Recommended.

[David Parrish]

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

[Jerod Broussard]

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

[David S]

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