Different brisket attempt

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
I’m trying something a little different with the brisket. After trimming, dry rubbing. Put two drip pans under with beef broth. I’ve seen people use stuff like that on Weber kettles and wsm, but not on the sf. I’m sure it’s been done though. Used head country as a base rub, then added some Kinders SPG all purpose on top of that. Got it on Smok boost at the moment.
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bbqking

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Left it on smoke boost for 3 hours, doing this one hot n fast, sort of. Put it a 300. Getting ready to wrap it, at 150.
Got it wrapped...couple pics at wrap time.
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bbqking

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Letting it rest in an ice chest wrapped in towels. Got a pan of homemade Mac n cheese on right now. The wife is doing twice baked potatoes too. Will show some slicing pics in a bit.
 
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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Finished. Let me begin by saying this will probably be the last time I do hot n fast. The flat seems a little dry, but it’s resting in the beef broth au jus. I cut the other into cubes and shoved them into the oven for a bit.
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Bruno

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I’ll take a plate! I’m looking forward to my next brisket, I’m going to inject the flat with beef broth and see if it helps.
 
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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
The flat had a good smoke ring but was not soft enough. To chewy n tough. Everyone else liked it like that though.....I was disappointed. I even did the poke test, and both ends had no resistance at all....
 
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EX6, 2, 22” kettles, and a e310 gasser
I think I trimmed too much fat off...but I cut the point into cubes and put sauce on them, then baked for another hour or so....wow those are really good!
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Tyler6590

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I’ll take a plate! I’m looking forward to my next brisket, I’m going to inject the flat with beef broth and see if it helps.
I have done that when smoking on my WSM but need to try it on the WSF. I think it helps a lot if you are doing hot and fast.
 

Tyler6590

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I’ll take a plate! I’m looking forward to my next brisket, I’m going to inject the flat with beef broth and see if it helps.
I think I trimmed too much fat off...but I cut the point into cubes and put sauce on them, then baked for another hour or so....wow those are really good!View attachment 3188View attachment 3189View attachment 3190
Looks awesome! The best part about BBQ is that you get to taste the results and make adjustments later. Now, I gotta get one on the SF soon!
 
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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Yeah, the last two brisket I did on the SmokeFire turned out really good. If you look at the flat, on this one...it just kind of looks icky. I will do the beef broth again. That was useful to put the cut up flat in. And I’ll defiantly do those burnt ends things again!
 

JpsBBQ

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Ditto Bruno’s comment!

sometimes you just get a lesser cut and you can only do so much.
 
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