Beef brisket - one of the supreme disciplines in BBQ. I planned it for a while and now it was the day to make it. I injected some beef stock and rubbed it with a special mixture. After that I packed it with plastic wrap and put it to the fridge for 24 hours.
I felt a bit unsure about the size of the brisket because it was just 1.3 kg / 2.9 lb. Many people said that this is much too small.... but I tried it anyhow.
I smoked it at low temperatures with some additional pieces of beech wood to get some smoky flavors and mopped it in regular intervalls with hard cider. The final temperature was reached after app. 6 hours, wrapped in aluminum foil it was put aside to a warm place to rest for another 1 to 2 hours... I kept the juices which were in the foil to put it on the meat before serving and cut the brisket. Simply awesome. A very nice smoke ring and a juicy meat inside.
It was my first brisket but it was definitely not my last... we enjoyed this tasty dinner with some potato bombs as side dish... no pic of those, I was too hungry after cutting the brisket.
I´m really happy that this first try came out so good...
After a few hours
Brisket as it should be - a nice smoke ring and juicy meat