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Old 05-12-2007, 05:59 PM   #1
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Boys Weekend Brisket

Well, my wife went away for the weekend with her mom for mothers day and left me with both my boys (1 1/2 yrs & 5 1/2 yrs). So I thought what better way to celebrate than with a brisket!

Butchered trim job injected with a modified Witt injection suggestion


After injection I lightly coated with some local Smokin Guns Hot rub


Wrapped up and put back in the fridge for about 4-5 hours....will throw this puppy on about 8 or 9pm central standard time


See ya tomorrow!
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Old 05-12-2007, 06:20 PM   #2
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Looks more like fathers day!
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Old 05-12-2007, 06:40 PM   #3
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Must be...I go a brisket going to...sounds like a good cook....good luck
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Old 05-12-2007, 07:55 PM   #4
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I like to know how everyone is come up with there injection recipe for there brisket. I would like to try one but don't have clue were to start.
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Old 05-12-2007, 08:10 PM   #5
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Quote:
Originally Posted by The Missing Link
I like to know how everyone is come up with there injection recipe for there brisket. I would like to try one but don't have clue were to start.
ML, if you own any Dr BBQ books or Paul Kirk books they have some great injection recipes in there. I looked through there and got some help along the way from people on the board!

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Originally Posted by Nick Prochilo
Looks more like fathers day!
you ain't kiddin....considering I had macaroni and cheese and pbj for fathers day last year don't ask, the day wasn't the greatest
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Old 05-12-2007, 08:11 PM   #6
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That beef hit the fire yet?
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Old 05-12-2007, 08:12 PM   #7
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Quote:
Originally Posted by wittdog
That beef hit the fire yet?
dang, it's already 7pm I'll put it on at 9pm, 2 more hrs. I'll take it outta the fridge at 8pm and let it rest room temp
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Old 05-12-2007, 09:56 PM   #8
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Started the fire at 8pm, lump with some hickory and pecan wood. Got to temps in about 30 min, added another dusting of smoke n guns hot rub and threw the brisket on at 8:30pm

All snuggled in her blanket of smoke


gotta love the nightvision option on the camera.

I will check the water and coals before retiring......race was cancelled but lotr return of the king is on to entertain me.....more tomorrow
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Old 05-12-2007, 10:55 PM   #9
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Looks like you are off to a great night.
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Old 05-12-2007, 11:16 PM   #10
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what a lovely sight to behold.
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Old 05-12-2007, 11:30 PM   #11
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Looks good...got to love the WSM..for cooking and sleeping.
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Old 05-13-2007, 06:41 AM   #12
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is it done yet? Pics?
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Old 05-13-2007, 07:31 AM   #13
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Not yet my 'smokers instinct' woke me up at about 2am and the brisket was sitting at 165*.......foil, no foil, foil, no foil.......after about 30 minutes and my mind racin about the stupid thing I decided to get up and foil cause I was tired of havin too many of these things dry out but this was injected so again the debate with myself was foil, no foil....

Here it is right before foiling (obviously)


Now it's 6:30am and it's at 180*. Water looks good just needed to refuel, temps were at 170*
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Old 05-13-2007, 07:45 AM   #14
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Dang, looks like a brisket weekend. Too bad I was working. I will be doing up a couple of flats on tuesday.
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Old 05-13-2007, 08:27 AM   #15
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Looking goooood!
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Old 05-13-2007, 08:29 AM   #16
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Can't wait to see the finished pics...as I'm burping up brisket
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-13-2007, 09:18 AM   #17
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Looks good..giving me all kinds of ideas for camping next weekend !
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Old 05-13-2007, 10:03 AM   #18
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What, no pictures of it foiled? You know what that means, no picture = no foil!
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Old 05-13-2007, 12:05 PM   #19
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I was hoping to see the pics before my nap today...oh well..I'll be checking tomarrow...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-13-2007, 01:06 PM   #20
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Sorry I couldn't get the pics up in time...only so much to do in so little time while the wife is away!

Brisket turned out good! I could have injected it a bit more and added some more of the Dales seasoning but all in all it was juicy and great!



This is how we do it in Kansas, some good Blues Hog BBQ Sauce and some bread and you're in business



Thanks for the help Dave, of the numerous briskets I've done (30+) this and one other were the only 2 I was happy with.

Thanks again!
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