Tonight’s Brisket

[Griller guy]

Did my second Brisket on the Pit Boss for a family get together tonight (my Granddaughter is the young lady). Started last night and did a 12 pound flat and set it up at 12 after trimming, injecting and seasoning very liberally with Meat Church Holy Cow (maybe too much) to cook at 200 and went to bed. Ambient temperature was 37 to 39. Got up at 6:30 and was hitting 120, since dinner was 12 hours away I let that roll until it was 10:30 and 140. I moved it up to 130 and at 12:00 I was hitting 165 and wrapped in butcher paper. At 2:00 I was at 203 and took out and left on the counter for an hour then left in the paper but also wrapped in foil and a towel and put in a cooler. People showed up at 6:00 and at 7:00 we ate and to my surprise I took it out of the cooler unwrapped it and it was still piping hot with beautiful bark. Only thing wrong was I think I went a little overboard on the rub. The bark was beautiful but a little overpowering for some of the guests, next time I will hold back a little on the rub. But all in all a very successful cook. Thank you all for all the comments and keeping this forum going, this is a great tool that I feel is making me a better griller. Marry Christmas everybody.

 

[Ol' Smokey]

I tried two rubs from meat church. Holy cow and i dont remember the other. I threw them both in the garbage after a couple tries. Way way to salty. Now i mix my own and am very happy.

 

[Mike From R.I.]

Did my second Brisket on the Pit Boss for a family get together tonight (my Granddaughter is the young lady). Started last night and did a 12 pound flat and set it up at 12 after trimming, injecting and seasoning very liberally with Meat Church Holy Cow (maybe too much) to cook at 200 and went to bed. Ambient temperature was 37 to 39. Got up at 6:30 and was hitting 120, since dinner was 12 hours away I let that roll until it was 10:30 and 140. I moved it up to 130 and at 12:00 I was hitting 165 and wrapped in butcher paper. At 2:00 I was at 203 and took out and left on the counter for an hour then left in the paper but also wrapped in foil and a towel and put in a cooler. People showed up at 6:00 and at 7:00 we ate and to my surprise I took it out of the cooler unwrapped it and it was still piping hot with beautiful bark. Only thing wrong was I think I went a little overboard on the rub. The bark was beautiful but a little overpowering for some of the guests, next time I will hold back a little on the rub. But all in all a very successful cook. Thank you all for all the comments and keeping this forum going, this is a great tool that I feel is making me a better griller. Marry Christmas everybody.

Merry Christmas from Rhode Island.

 

[Griller guy]

This was my first time using Holy Cow and don’t know that I will use again but I did take steps to minimize the salt by injecting with distilled water and the injection mixture rather than beef broth. Last time I used broth and even with the low sodium brand it ended up to be a little saltier than I wanted. I have used my own mixtures before and been happy with the results but never really felt the improvement justified the effort. However, I do agree most brands are heavy on the salt but I do normally look at the ingredients and lean towards a less saltier blend. I think salt was the number one ingredient in Holy Cow but it came highly recommended by a friend. Was not unhappy with the results but also was not overly impressed.

 

[Griller guy]

This was my first time using Holy Cow and don’t know that I will use again but I did take steps to minimize the salt by injecting with distilled water and the injection mixture rather than beef broth. Last time I used broth and even with the low sodium brand it ended up to be a little saltier than I wanted. I have used my own mixtures before and been happy with the results but never really felt the improvement justified the effort. However, I do agree most brands are heavy on the salt but I do normally look at the ingredients and lean towards a less saltier blend. I think salt was the number one ingredient in Holy Cow but it came highly recommended by a friend. Was not unhappy with the results but also was not overly impressed.

 

[sparkyv]

I did not think this was possible on such a large cut of meat. Merry Christmas!

Only thing wrong was I think I went a little overboard on the rub.

 

[dagodago1]

Did my second Brisket on the Pit Boss for a family get together tonight (my Granddaughter is the young lady). Started last night and did a 12 pound flat and set it up at 12 after trimming, injecting and seasoning very liberally with Meat Church Holy Cow (maybe too much) to cook at 200 and went to bed. Ambient temperature was 37 to 39. Got up at 6:30 and was hitting 120, since dinner was 12 hours away I let that roll until it was 10:30 and 140. I moved it up to 130 and at 12:00 I was hitting 165 and wrapped in butcher paper. At 2:00 I was at 203 and took out and left on the counter for an hour then left in the paper but also wrapped in foil and a towel and put in a cooler. People showed up at 6:00 and at 7:00 we ate and to my surprise I took it out of the cooler unwrapped it and it was still piping hot with beautiful bark. Only thing wrong was I think I went a little overboard on the rub. The bark was beautiful but a little overpowering for some of the guests, next time I will hold back a little on the rub. But all in all a very successful cook. Thank you all for all the comments and keeping this forum going, this is a great tool that I feel is making me a better griller. Marry Christmas everybody.

That looks like a side of beef. I have found some are more sensitive to spices/salt/hot sauce/ than others. It looks great and all were smiling in the pic and thsts all that counts. )

 

[EdGs]

I tried two rubs from meat church. Holy cow and i dont remember the other. I threw them both in the garbage after a couple tries. Way way to salty. Now i mix my own and am very happy.

Would you share the mix you use?