Brisket -help please

[BraaiMeesterWannabe]

What are you all injecting with?

I use a good quality stock either homemade or shop bought - ie heston's stock in a bag type thing.

Also, my local butcher will put the whole brisket through his spiky tenderiser machine thing for me if it doesn't have a lot of fat. That seems to help is soak up the stock that I leave it in for 24 hours before cooking. While this is probably sacrilegious I end up with a yummy moist piece of meat....no that is not a euphemism!

[rdt123]

Quick update

I put the Australian on for fifteen hours at 225. Oak ridge black ops rub. Left
Overnight with no wrap and it came out so well I almost got emotional. Incredible bark, holding together but melt in the mouth tender. Cubed the point and put back in with a bit of sauce

Thanks to all!

Boston butt next!

[essexsmoker]

Sounds great! Well done! Sounds like an emotional time.

[BraaiMeesterWannabe]

Quick update

I put the Australian on for fifteen hours at 225. Oak ridge black ops rub. Left
Overnight with no wrap and it came out so well I almost got emotional. Incredible bark, holding together but melt in the mouth tender. Cubed the point and put back in with a bit of sauce

Thanks to all!

Boston butt next!

Now awesome brisket is something worth getting emotional over

[rdt123]

Thanks all

Any Boston butt tips? Thinking just same process with a wrap at about 160?

Rob

[essexsmoker]

Pretty much. Pork is quite fatty no matter where you get it from, so generally more forgiving.