LETS ALL TAKE A BREAK FROM THE SAUSAGE MAKING AND TALK BRISKET

[Batman of BBQ]

12.7 LBS of bristket and some ABT's

First the ABTS:














No finished pic available...they were gone before I even thought about getting one.


Now the brisket:

Started with some rub that I saw suggested here on the forum;

Pepper
Garlic Powder
Kosher Salt

The Lea and Perrins was for an injection idea I had but scratched it at the last minute.




Trimmed rubbed and wrapped




The brisket was too big so I used a kabob skewer to help it fit!






Cooked it at 200 degrees until the internal temp hit 200 degrees.....It took 25 hours!  wow.




After 25 hours in the smoker




Sliced the flat and made BURNT ENDs out of the point.....it was excellent!

[muebe]

Looks great winged crusader ;)

[Sailor]

Yeah Baby that's what I'm talkin bout!

[mikecorn.1]

Looks great!! 


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[Sam3]

HOLY BRISKET BATMAN!!!

That looks great!!

[Tater]

I could probably get around that without too much trouble.

[slowpoke]

Looking Good,REAL GOOD!!!

[Batman of BBQ]

Thanks guys~! 

It was the best brisket I have done so far, only my third.

[Tenpoint5]

Brisket looks good, However, just looking at the pictures it does look like it came out a tad dry and just about the consistency of pulled beef. I am making this guess because I too have made the Brisket with the 200+ IT. Had the same results. On the next brisket you do try pulling it in the 190-195 range. The brisket will be just as done but will have more juice in the meat. I think you will like it much better than the 200 IT briskets. I am currently down to 185-187 IT for my briskets.

[Batman of BBQ]

You are exactly right TP5....I thought it was on the dry side, I will def pull it earlier next time.  Thanks for the tip!

[4given]

You are making me hungry..............

O yeah.......... I'm always hungry!

Those ABT's uncooked look like "Redmneck Sushi"!!   ;D

How was the rub? I am thinking of doing a brisket next...........

[Batman of BBQ]

the rub was very good...simple to make

3 parts pepper
2 parts garlic powder
1 part kosher salt

Its good but I will scale back the pepper next time.

Next time I will try

2 parts pepper
3 parts garlic powder
1 part kosher salt

[Keymaster]

Everything loks outstanding, very nice job!!!

[Batman of BBQ]

You are making me hungry..............

O yeah.......... I'm always hungry!

Those ABT's uncooked look like "Redmneck Sushi"!!   ;D

How was the rub? I am thinking of doing a brisket next...........

"Redneck Sushi" LOL

I think I like that name better than ABT.

[4given]

You are making me hungry..............

O yeah.......... I'm always hungry!

Those ABT's uncooked look like "Redmneck Sushi"!!   ;D

How was the rub? I am thinking of doing a brisket next...........

Looks like I need to start checking my spelling... Redmneck? Sheesh................


"Redneck Sushi" LOL

I think I like that name better than ABT.