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.

@Ol' Smokey, Would you share the mix you use?

 

[Redoctapus]

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.

Hey Griller Guy,
If you want to work up your own rub try a Texas method.
Using a 1/2 teaspoon salt per pound of brisket, count out the half tspoons into a bowl. However many that is, do the same count with coarse ground pepper.
If you sprinkle this mixture evenly on all sides of your brisket you will have a very good idea of the coverage of any rub.
You can mix this all up and put it in an empty Meat Church shaker.
This method will give a picture of the smattering of salt and pepper and know the salt level.
Then let the brisket rest out.
S&P and good wood had cooked many a brisket. From this base line you could add garlic, onion or even some turbinado sugar to your taste.
My favorite is s & p & turbinado sugar finished with some Montreal Seasoning rested all night.

 

[Ol' Smokey]

@Ol' Smokey, Would you share the mix you use?

I dont measure so its hard to give a "recepie"
This is what i use for pork....

Enough brown sugar to cover whatever im doing. Then roughly equal parts onion powder, garlic powder, smoked paprika, fine grain sea salt, fresh ground black pepper, white pepper. Then sometimes ill add just a little chili powder or cinnamin. Heavily cover protien and wrap tightly in plastic. Let sit overnight in fridge then on the smoker.

This is my favorite pellet with above pork...

Beef and poultry is whatever i come up with at the moment....