So, I’m a novice BBQ guy. When it comes to the big boy things like a Brisket, I follow a guide pretty closely since it’s pretty uncharted waters for me.
Because I used this guide from carving to cooking to slicing everything, I’m not going to make a long post, just a quick run through and the money shots.
Only problem, I was so excited to start cutting the brisket, I forgot to take a picture of the whole thing. I only got pics after I cut it up and made the burnt ends.
I used Hardcore Carnivore: Black for the dry rub. Note: This does have sea salt in it, but I did also dry brined it with some kosher salt before hand. I used less than I typically would have for the brine knowing the rub had salt in it. This was the first time I’d used this stuff and it was fantastic.
I also had help and input from my neighbor who is from Texas, who had his buddy from back home sending us input and tips and tricks.
So here’s a quick run through.
16 lbs untrimmed packer, from costco:
My hand for reference. Trimmed it up, put some fat off to the side for later rendering, and I ended up seperating the point from the flat since I wanted to use that for burnt ends. I also cut two other small pieces off from the point that were dangling. Novice meat trimmer, I am.
I brined it with kosher salt, and put it in the fridge from about noon on Saturday.
Rubbed up, injected and ready to go:
I lit the grill at nine, indirect with a chunk of hickory and a chunk of cherry. Probably about 4oz worth.
I injected beef broth, about 2oz in total all around.
I rubbed it up with the Hardcore Carnivore rub.
I’m totally not a night owl. I fell asleep soon after, with my wireless probe alerting me of any temp swings. I woke up a few times and adjusted the grates to try and keep it at 225F for the whole cook.
After I put the meat on, I didn’t take any pics. I forgot to take any until I carved it.
Meat when on the grill at 10pm.
I woke up a few times in the night to check.
5am, I took it off, wrapped it all up.
9am, I took the point off and wrapped it in a towel, and placed it in the cooler.
12pm, I took the flat off when every temp reading around the meat I got was between 202 and 207. Also wrapped in a towel, and placed in the cooler.
4:30pm, unwrapped, and carved!
It was absolutely fantastic. I cut some pieces off the I couldn’t get a nice slice with, and chopped them.
I sliced the point in to small cubes, and fried them really hot in a mix of BBQ sauce, beef broth, and the rendered fat from carving it the day before. These tasted like candy.
Overall, I was really pleased with how it turned out. There were some slices that were a little too salty, so I know I can dial back the brine a little for next time.
Grading my own work:
Would have been an A, but I mentioned some spots were overly salty. No biggie. The burnt ends made up for it. Very juicy and moist.
Beautiful black bark, a nice pink smoke ring.
Anyways, that’s all. Hope this gives some inspiration! Amazingribs.com is a fantastic resource for all things bbq.