As some of you know, the only problem I've had with briskets has been that
they've been somewhat dry... so, tried something different this time.

Picked up a 10.5lb brisket, also picked up some suet, actually came from
delmonico's being cut right at that moment. I cooked up the fat, rendering
the grease, then let it cool in the fridge to sorta congeal. Loaded this
into my injector and injected it throughout the flat part of the brisket.

Put on the rub, then back in the fridge for a couple hours. Pulled it out
about an hour or so before starting the cook, got the smoker ready and stuck
in it last night about 7:30.

Quick update on the GOSM smoker... maintained a temp between 219 and 239 all
night. Was a little high to start, around 260-270, but I got that stabilized
in about the first 30-45min. I went ahead and put the brisket in though, as
I wanted to get it started.

Anyway, just took it out. Temps reading between 194 and 198 throughout. A
two-tined meat fork turns 180deg with absolutely no effort. Heck, I took
several reading with the thermometer because it felt like I was just sliding
into fat... *g*

Right now its quadruple wrapped in foil, then in a big bath towel, and
sitting in a cooler downstairs... it'll be pulled out and sliced around noon
or so, for a horseshoe team picnic later today, around 1:00. Or, do you
think I should just let it the way it is and slice it there?

Either way, I'll let ya know the results.

This is cruel, man. Where do you live so I can be there when you
unwrap?


43fan wrote:
As some of you know, the only problem I've had with briskets has been that
they've been somewhat dry... so, tried something different this time.

Picked up a 10.5lb brisket, also picked up some suet, actually came from
delmonico's being cut right at that moment. I cooked up the fat, rendering
the grease, then let it cool in the fridge to sorta congeal. Loaded this
into my injector and injected it throughout the flat part of the brisket.

Put on the rub, then back in the fridge for a couple hours. Pulled it out
about an hour or so before starting the cook, got the smoker ready and stuck
in it last night about 7:30.

Quick update on the GOSM smoker... maintained a temp between 219 and 239 all
night. Was a little high to start, around 260-270, but I got that stabilized
in about the first 30-45min. I went ahead and put the brisket in though, as
I wanted to get it started.

Anyway, just took it out. Temps reading between 194 and 198 throughout. A
two-tined meat fork turns 180deg with absolutely no effort. Heck, I took
several reading with the thermometer because it felt like I was just sliding
into fat... *g*

Right now its quadruple wrapped in foil, then in a big bath towel, and
sitting in a cooler downstairs... it'll be pulled out and sliced around noon
or so, for a horseshoe team picnic later today, around 1:00. Or, do you
think I should just let it the way it is and slice it there?

Either way, I'll let ya know the results.

"43fan" wrote in message
...
As some of you know, the only problem I've had with briskets has been that
they've been somewhat dry... so, tried something different this time.

Picked up a 10.5lb brisket, also picked up some suet, actually came from
delmonico's being cut right at that moment. I cooked up the fat,
rendering the grease, then let it cool in the fridge to sorta congeal.
Loaded this into my injector and injected it throughout the flat part of
the brisket.

Put on the rub, then back in the fridge for a couple hours. Pulled it out
about an hour or so before starting the cook, got the smoker ready and
stuck in it last night about 7:30.

Quick update on the GOSM smoker... maintained a temp between 219 and 239
all night. Was a little high to start, around 260-270, but I got that
stabilized in about the first 30-45min. I went ahead and put the brisket
in though, as I wanted to get it started.

Anyway, just took it out. Temps reading between 194 and 198 throughout.
A two-tined meat fork turns 180deg with absolutely no effort. Heck, I
took several reading with the thermometer because it felt like I was just
sliding into fat... *g*

Right now its quadruple wrapped in foil, then in a big bath towel, and
sitting in a cooler downstairs... it'll be pulled out and sliced around
noon or so, for a horseshoe team picnic later today, around 1:00. Or, do
you think I should just let it the way it is and slice it there?

Either way, I'll let ya know the results.


How do you get the GSOM to get that low. My lowest temp., with the water pan
full, is 290-300F with the temp. regulator on "low". I didn't try using lava
rocks or sand. I can get to the low 200s if I turn the temp regulator to
the left almost to the off position. However, you shouldn't have to do this
and there may be some concern that the flame may fail when you're not there
to look.

More importantly, when I was doing a brisket, we had a rather explosive
grease fire. This was with water in the water pan. I would think very
carefully before leaving it on overnight, as some have suggested. Also, I
wouldn't put the brisket on foil, or anything else where grease can collect
and spill in larger quantities to the flame below.

Kent

"Kent" wrote in message
. ..

"43fan" wrote in message
...
As some of you know, the only problem I've had with briskets has been
that they've been somewhat dry... so, tried something different this
time.

Picked up a 10.5lb brisket, also picked up some suet, actually came from
delmonico's being cut right at that moment. I cooked up the fat,
rendering the grease, then let it cool in the fridge to sorta congeal.
Loaded this into my injector and injected it throughout the flat part of
the brisket.

Put on the rub, then back in the fridge for a couple hours. Pulled it
out about an hour or so before starting the cook, got the smoker ready
and stuck in it last night about 7:30.

Quick update on the GOSM smoker... maintained a temp between 219 and 239
all night. Was a little high to start, around 260-270, but I got that
stabilized in about the first 30-45min. I went ahead and put the brisket
in though, as I wanted to get it started.

Anyway, just took it out. Temps reading between 194 and 198 throughout.
A two-tined meat fork turns 180deg with absolutely no effort. Heck, I
took several reading with the thermometer because it felt like I was just
sliding into fat... *g*

Right now its quadruple wrapped in foil, then in a big bath towel, and
sitting in a cooler downstairs... it'll be pulled out and sliced around
noon or so, for a horseshoe team picnic later today, around 1:00. Or, do
you think I should just let it the way it is and slice it there?

Either way, I'll let ya know the results.


How do you get the GSOM to get that low. My lowest temp., with the water
pan full, is 290-300F with the temp. regulator on "low". I didn't try
using lava rocks or sand. I can get to the low 200s if I turn the temp
regulator to the left almost to the off position. However, you shouldn't
have to do this and there may be some concern that the flame may fail when
you're not there to look.

More importantly, when I was doing a brisket, we had a rather explosive
grease fire. This was with water in the water pan. I would think very
carefully before leaving it on overnight, as some have suggested. Also, I
wouldn't put the brisket on foil, or anything else where grease can
collect and spill in larger quantities to the flame below.

Kent


Not sure why yours won't go lower.... I have the one from Walmart, which
only has the vent on the top. Temps the other night were in the low 50's, I
actually had to set the regulator on medium, to just below, leaving the vent
about halfway, just to the temp UP to 250... it actually dropped to about
220 through the night, but rather than run outside and adjust, I left it
alone.

This was no water in the pan. I never use foil anyway, other than to wrap
at the end, so...

Absolutely the best brisket I've done so far. The experiment with the
rendering of the fat, then injecting it I think worked great. I might've
cooked it a little too long, and cooked more of that fat/juice out than I
could've, but overall, it worked great!