Saturday, February 13, 2010

Competition Practice--Brisket

Got a 14lb packer(whole brisket) at Sam's on Thursday to prepare to a comp test run this weekend. I am using a new injection for the first time so I was a little anxious to see how it turned out. I injected the brisket late Thursday night and then rubbed it early Friday morning. I fired up the egg and got the brisket on around 6am. Egg ran like a champ in our crappy weather, it was running between 240-260 throught the 11 hour cook. After the cook I wrapped it in foil with a marinade and let it rest in a cooler for about an hour. Overall I was extremely please with this brisket, the burnt ends were off the charts. The taste was outstanding, and the tenderness was good. I cut the brisket too thick but if I cut it a little thinner(like competition) it was have been perfect. It also had a a great bark on it. We finished it with smoked beans and cornbread. We have our first competition coming up next month in KC....I'll post more about that soon.

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