Well time for my first cook of the weekend. Rainy the first two days. Decided it was time to end the official end of summer holiday with a bang. making my first attempt at a brisket outdoors. Have done them numerous times in the oven, just no smoke heat.
Started with a 3 lb. chunk of nice looking point. Keep it simple and small for the first one. Started with a nice dry brine of Morton kosher salt. After two hours of dry brine, I mixed up the beef injection Meathead has posted. Along with the beef rub recipe. Inject a couple of ounces. Then a nice rub of the spices.
Prepped the performer with a 2x2 snake along one side. added 8 lit to the end of the fuse. Tossed on a small chunk of oak, and a small chunk of cherry on the first half spacing to keep even heat and smoke light. Added the brisket, a CI pan of beef tri tip chunks for stew, and a nice pot of beans under the brisket. A pan of water over the fire for moisture, diffusion, and temp control. Cooker is holding steady at 230 for 4 1/2 hours. So far my internal temp is 142.
Here are the prep pics. Will post bark development when it is at 150 and time for the Texas crutch.
Ready for the fire.
One the kettle with the chili meat and beans underneath
Topic: First time doing a brisket (oh my) (Read 1533 times)