Board index Barbecue Board General Discussion Brisket (pics)

Brisket (pics)

This is the place to ask your BBQ questions, share information, and more.
Post Mon Sep 30, 2013 7:30 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Smoked up a brisket for the games yesterday. Used a little peach, cherry, and hickory.

Went with a simple rub of kosher salt, fresh ground pepper, garlic and onion powder. Also injected it.

After resting:

Image

First cut:

Image

Decent smoke ring:

Image

Good eats:

Image

Post Mon Sep 30, 2013 9:04 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

:shock: Dang!! Nice smoke ring and it looks really juicy. Good job.

Post Mon Sep 30, 2013 9:32 am
phillyjazz well done
well done

Posts: 2965
Location: Philly

Beautiful color there, and it looks really moist. I'll be doing some brisket this weekend for burnt ends. Hope it turns out that pretty.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Mon Sep 30, 2013 11:28 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7455
Location: Stoughton, WI
Great job on the brisket and the sides look good, too - how did you season the potatoes?

Post Mon Sep 30, 2013 1:20 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5839
Location: Central Alberta, Canada
Wow - great looking brisket and a killer smoke ring! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Sep 30, 2013 5:40 pm
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Thanks for the feedback everyone. Made some killer tacos with a bit of the leftovers tonight. 8)

ScreamingChicken wrote:
Great job on the brisket and the sides look good, too - how did you season the potatoes?


EVOO, various spices (italian seasoning, salt, pepper, etc). Let them marinate for a while.

While the brisket was resting, I ramped the Egg up to 550 or so, and put them on indirect.

Post Mon Sep 30, 2013 6:14 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5839
Location: Central Alberta, Canada
tbk420 wrote:
Thanks for the feedback everyone. Made some killer tacos with a bit of the leftovers tonight. 8)

ScreamingChicken wrote:
Great job on the brisket and the sides look good, too - how did you season the potatoes?


EVOO, various spices (italian seasoning, salt, pepper, etc). Let them marinate for a while.

While the brisket was resting, I ramped the Egg up to 550 or so, and put them on indirect.


Umm - got any pics of the tacos? :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Sep 30, 2013 10:40 pm
Cactus1 well done
well done

Posts: 742
Location: Indian Head Park, IL.
Nice looking brisket! Gotta get one done one of these days. To many things to get done and not enough time or freezer space to do them all.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Fri Oct 04, 2013 5:28 pm
jhumpert well done
well done

Posts: 331
Location: Greensburg Indiana
Great looking brisket, what did you use to inject with? I have been thinking of trying maybe Butchers BBQ brisket injection and heard you can use half water and half beef broth to make his injection taste more beefier.
Jeff,
Green Mountain Grills Jim Bowie Pellet Smoker - TBD
Pit Barrel Cooker- Barry

Image

Post Sat Oct 05, 2013 10:08 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
I just used some beef broth, a little worcestershire, and some spices.


Return to General Discussion