First Brisket Cook

Goosehunter51

New member
Started yesterday with injection at around 8 pm. 32 oz. beef broth, 1/4 cup BPS Money Seasoning, five minced garlic cloves and a little bit of Pepper. Put in sauce pan and warmed while stirring to dissolve the seasoning in the broth. Then waited until it cooled to room temp and injected the heck out of that Brisket.

Add a note, I did strain through some cheesecloth prior to injecting.



Brisket put on at Midnight at 200 degrees. At 3 am temp increased to 240 degrees. This is what it looked like at 9 am.



Internal temp reading 207, new probe placement showing 180. Foiled and kept at 240 degrees.
 
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Gunny

New member
Looks like it's gonna be a good one, do you ever put foil on the grease pan? Makes clean ups much easier.
 

Goosehunter51

New member
It took 14.5 hours until internal temp reached 209. Passed the fork test, pulled and let rest one hour then served with corn in the cob, baked potato, French bread and pesto pasta. Two thumbs up from the kids. Very tender, very juicy and flavorful. Presentation stinks but the taste was awesome.

 
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