A week ago, I asked for advice using Myron Mixon's brisket method. Here are my notes and a couple of photos from Saturday's smoke. BBQ

Last week, I asked for advice or insight on using Myron Mixon's approach to smoking a brisket, and y'all provided me with good insight and advice. Here is the link to the original post.

Saturday (11 October), I gave it a go. Here are the steps I took and the thoughts I have:

Friday, 10 October: I created the injection using:

1 cup, distilled water

1 cup Jim Beam Black Label Bourbon

1 pint Swanson's Beef Cooking Stock

I combined the ingredients in a large pot and brought to a low boil before transferring to a storage container to refrigerate for later use.

While the injection was refrigerating, I went and did the rest of the grocery shopping. I purchased a good looking brisket flat which weighed in at about 8 pounds. I could have gone with the whole packer, but that sucker was huge, and I don't have a large enough smoker to handle that much beefy majesty.

When I got home, I rinsed the flat, prepped for injection, performed the injections using Mixon's suggested allotment, and placed it in the refrigerator to marinade overnight.

Saturday, 11 October:

I brought the smoker temperature up to a hair over 300 degrees and prepared my wood chunks for their work. The woods of choice were hickory as the base and pecan as a bit of whimsy for the final half-hour before foiling.

I placed the brisket, rubbed generously with McCormick's Montreal Steak Seasoning (please don't judge, I'm a huge fan of it) into the smoker and prepared for a quiet morning of smokey bliss. Here's where my woes began.

About thirty minutes after I put the hickory chunks in and sealed the lid, we had a massive temperature spike. How massive? The last temperature I saw on my Maverick while I was fighting the fires was 700 degrees. That was where the chamber/grate probe died. Fortunately, I had a spare, but that's not the point. From there, it was a battle to keep an even temperature on the thing. Eventually, things calmed down, but not before a couple of burns (I'm okay, now) and other calamities occurred.

The brisket came off the smoker at 207 degrees and was quickly foiled and placed into a cooler lined with moving blankets. The rest period was three hours.

At the party, I brought the flat out and began slicing. Despite the brief period in the blast furnace, the brisket was surprisingly tender, but a tad on the dry side (go figure). The flavor was wonderful, a faint touch of smoke, and a good pull on the slices.

Pairing suggestions (that we discovered): Pairs well with a dopplebock such as Spaten's Optimator as well as bourbons sch as Baker's and Basil Hayden.

Here are some photos from the party. My apologies for not having more, but I was a bit harried throughout the morning, and only remembered the photos once I had sliced it and the ravenous hordes had swooped in.

Submitted October 14, 2014 at 07:36PM by sotted_moose http://ift.tt/1w4AW9w BBQ