what do you think I am doing this weekend

[seaham358]

OK not sure of the order having issue pasting pic.
Brisket at 160 so I put it in a foil pan with extra injection and drippings. I seperated the flat from the point and added some more rub to both. Flat stayed in pan and covered with foil point went on top rack to work on some burnt ends.

 

[aquablue22]

Painting the house before winter sets in and boiling that brisket in liquid smoke and chorizo?

 

[seaham358]

Wrong on both aquablue. But I will be washing the house before fall sets in. And no liquid smoke in the house. I got to get some..

 

[seaham358]

Flat is done and rested for 1 hour before cutting in half.

 

[seaham358]

A little dryer then my last one but the flavor is there. Wife loved it. Used cherry chunks I took from my fire wood pile.

 

[seaham358]

Point finished and resting

 

[seaham358]

It was real good, moist but I have cooked moister. . Had great flavor and a lighter smoke flavor then I usually get. I smoke with hickory 95% of the time, this time went with Cherry. Bovine bold adds a little bite to the back end and its nice.
The injection added a nice flavor to the meat plus its nice to have some to use as a sauce if you want.
OK back to dicing the point to see if I'm going to toss back on the smoker

 

[mchar69]

HELLO?? It's TODAY and no update?

 

[seaham358]

Sliced point and the juiced flowed. The wife said there is no way your cubing that and making burnt ends. I did get some tasty crusted pieces from the end point

 

[seaham358]

OK that's it for the Q view..