Winter Brisket Practice

[The Big Pig]

I needed to get some BBQ confidence back in my game so I practiced cooking a couple of briskets last weekend. These 14 lb. packers were injected and marinaded in Butchers, rubbed with a combination of Montreal Steak Seasoning and Slabs Beef rub, and then cooked on the UDS for 5 hours using leftover charcoal without any additional wood (except what was left from the prior burn). They turned out fabulous and my staff quickly devoured both briskets for lunch today. I think that's my first good cook in 2010.

[Tar Heel Q]

Nice looking briskets!

[Finney]

very nice Paul

[worthsmokin]

Looks good. I wish I was on your staff.

[swamprb]

Nice! Did you foil?

[topchef]

A 5 hr cook? What was the temp of your UDS? Nice looking briskets.

[Big Ugly]

Very nice!!!

We are planning a test on SB Sunday, one Choice, one CAB, and one Waygu, all injected and rubbed the same way. Want to see if there is a real difference, other than the obivious.

I knock out two jobs at once, a comparison cook, and feed the crowd (30+) that show up every year for the game.

[Capn Kev]

Great looking brisket Paul! Nice work!

Are those red pepper flakes I see on the crust? Mmmmm!

[Raijer]

Man, those are some mouthwatering slices o' beef. Outstanding!

[Bogus Chezz Hawg]

Very nice. Great looking smoke ring considering you didn't add any new wood.