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Brisket Basics

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I had the opportunity this past weekend to smoke a brisket and wanted to share my process.  It takes time and a little patience, but I think the results are well worth the effort.   Here’s the step by step:


I started out with this beautiful 10.9 pound packer from Restaurant Depot.

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I cleaned up the edges and trimmed about one pound of fat from between the flat and the point and removed the silverskin.

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Next, I injected with about 10 ounces of Butchers Brisket Injection.

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and rubbed with WickedQue 180.  This is the first time using this rub and I have to say I was very pleased with the results.  Check it out at wickedque.net

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After about 4 hours marinating in the refrigerator, I put the brisket in my Superior SS-1 running at 225 degrees on Royal Oak lump charcoal with a few cherry chunks mixed in, said goodnight and went to bed.

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Next morning the internal temperature was 165 degrees and stalled.  I basted with a mixture of beef broth, soy sauce, Worcestershire Sauce and a dash of apple cider vinegar, covered the pan with foil and popped it back in the cooker.

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Total cook time was 13 hours start to finish.  I took the brisket out when the internal temperature reached 200 degrees and the probe slid in like it was going into a hot muffin, or like we say in the trade, “like buttah”.

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I wrapped it tight in two layers of foil and a couple of blankets and put it in a cooler (no ice please!) to rest until dinner time, which was four hours later.  When I unwrapped, it was still too hot to touch.  Here it is sliced and ready to serve, moist and tender and so delicious, and check out that beautiful smoke ring!

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5 Responses to “Brisket Basics”

  • That is a beautiful brisket. Great smoke ring, that is one thing I just haven’t gotten on my Egg is a deep smoke ring on brisket compared to what I get from my stick burner.

  • Steve:

    Good to see you back, Mr. Bob. You have been missed.

  • Mister Bob:

    Thanks Steve, it’s good to be back in action.

  • David Somerville:

    Bob, I apologize for whatever I did that made you decide to delete the question I asked about your injection equipment. I appreciated your response about the ingredients causing more of the streaking than the equipment. Thanks for posting and the brief reply.

  • Mister Bob:

    David, I have no idea what happened to your question, it was a good one and I answered it the best I could. My answer disappeared as well, thanks for paraphrasing my response. To complete the answer, I use the thinnest needle possible and avoid using ingredients that stain the meat (like soy sauce and Worcestershire Sauce) when presentation is important. I use the cheap injectors that were available at Butchers BBQ, though I don’t think you can get them there anymore. They do sell a pistol grip type injector which would be very handy if you’re doing a lot of injecting.

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