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Is this thing still on?
I noticed our freezer stock of BBQ was looking a bit bare. So, last weekend, I fired up my big smoker to smoke a brisket, two pork butts, and some chicken.
Here are some notes from that cook. I hadn't been cooking a lot so this time, I was trying to use up a lot of products that I had on hand.
Meat Prep
- Brisket -
- Meat - It was a 17.44 lb USDA Choice brisket that I wet aged for 28 days. I prefer CAB briskets but with the cost of beef these days, I buy what I can get for a decent price that looks good.
- Trim - Minimal trimming, just enough to get the fat cap about 1/4" thick and to achieve an aerodynamic shape so the smoke flows over it. If I was cooking this on a Big Green Egg I would have gone with the competition trim and split the point and flat sections.
- Injection - I used Butcher's Original Brisket injection. I used that mostly for competitions. At home, I'll often just use seasoned stock or nothing at all.
- Seasoning - I gave the whole trimmed and injected brisket a 12-hour dry brine. I used Four 41 South's Fat Henry's Classic and Gentry's Beef Brigade. I put that on a tray and rack, covered it with a plastic food bag and stuck it in the fridge.