Super Bowl Brisket

[Super_Dave]

The brisket for Super Bowl Sunday is officially underway.
Trimmed and mustard rub.


My rub is Wild Bill's Great Basin rub, garlic powder, onion powder, kosher salt and black pepper.


The brisket gets injected with beef broth concoction. I now smoke with the fat cap down and cover the non fat cap side with some fat trimmings to render into the meat.



Plan is to put the brisket on about 11:00 to midnight tonight with some hickory, oak and apple.

[Super_Dave]

Dean,
This was a 15 pound packer brisket. I smoked it at 225. Injecting it and cooking it until done versus a predetermined internal will yield a tender and moist brisket. Hard to avoid some of the flat being dry but most of it will be delicious. I start testing at 195 with a toothpick.

[DeanRIowa]

That looks really good.

I have only done one brisket and it was a bit tough and needed a bump in flavor.

I'll have to try your recipe/method, what temp did you cook your brisket at? What size was your brisket, pretrimming?

Enjoy!

Dean

[NYCgrrl]

^^^^^
Apparently, you are NOT the weakest link!
:C

[Super_Dave]

Rested and sliced. Now onto the sandwiches.

[NYCgrrl]

Looks like the cave room will be filled with happy people no matter who wins.

[nineoaks2004]

Looks really yummy...

[Super_Dave]

skiles wrote:
That looks like it going to be really good. I love cooking a brisket. What are you smoking it in?

I have a couple smokers . This is going into my Smokin-It model 4 electric smoker.

[skiles]

That looks like it going to be really good. I love cooking a brisket. What are you smoking it in?

[DutchmenSport]

Looks good enough to eat cave man style! You know! Raw! Looks delicious!

[DanNJanice]

My mouth is watering just looking at the pictures!

[Mandalay_Parr]

Where are you camped? I'll bring some stuff and come over.
Had some brisket at Sparks's in Hatch, NM last week. Soooo good...just melted in your mouth.
Should be a great SB party.