Smokin-It User Forum!
Recipes => Beef => Topic started by: gregbooras on August 14, 2015, 05:40:55 PM
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The brisket turned out great!
Brisket
12 lb. Packer Angus brisket - RD
Brine ingredients:
1 ½ gallon of water
285 g fine sea salt
3/4 cup brown sugar
1 t (#1 cure)
1.5 T garlic powder
1.5 onion powder
Injection marinade:
4 cups water (bring to a boil and then add the rest of the ingredients, simmer for 15 minutes)
2 T Minors beef stock
1 T Minors Au Jus
1 t. Cholula Chipotle Hot Sauce
(Note filter the injection or it will clog the injector.)
Wood:
1.8 oz. Kiawe
2.2 oz. Oak
1.2 oz. Cherry
Rub:
I use my rub (any low salt rub you like with work)
Directions:
Started Brine Brisket 8:00 am, (12 hours) remove from brine and then rinse and pat dry at 6:00 pm. Inject with marinade (not bottom) and then apply yellow mustard and then the rub (use about 2 cups), place in refrigerator until 10:00 pm.
Place in smoker at 225 degrees with the fat side down.
Brisket freezes well, just put in the refrigerator a day or two in advance. Re-heat in a covered roasting pan at 325 degrees with some liquid until the meat reaches 160 degrees.
(12 lb. flat took 11.5 hours to reach 190 degrees (Time was 10:39 a.m.) pulled wrapped and held in cooler until dinner at 4:30 pm. The brisket was juicy and tender.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fbrisket%2520angus_zpsqvxu3uqk.jpg&hash=41f2db9b562509b35a03cb58b379bf200ee98bf1) (http://s375.photobucket.com/user/gregbooras/media/brisket%20angus_zpsqvxu3uqk.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fbrisket%2520ready%2520for%2520brine_zpskpgk3lvr.jpg&hash=49a557d75075825be2005af74c780222c404fa62) (http://s375.photobucket.com/user/gregbooras/media/brisket%20ready%20for%20brine_zpskpgk3lvr.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fbriskist%2520ready%2520smoker_zpsuhmbw6dt.jpg&hash=a2e92a72215d563aa06d80cc562d80516cbeab4d) (http://s375.photobucket.com/user/gregbooras/media/briskist%20ready%20smoker_zpsuhmbw6dt.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fbrisket%2520out%2520of%2520smoker_zpsfztovvkh.jpg&hash=69dbfc19ffbf5f3375a8f7b95e56b769f0d195c9) (http://s375.photobucket.com/user/gregbooras/media/brisket%20out%20of%20smoker_zpsfztovvkh.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fbrisket%2520cut%2520and%2520juicy_zpsioadq3mo.jpg&hash=b89118fc9fc84b261009cd97389cc5f8686519b9) (http://s375.photobucket.com/user/gregbooras/media/brisket%20cut%20and%20juicy_zpsioadq3mo.jpg.html)
Greg
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This looks as good as mine was, I can just smell that. I love the smoke ring yours has. I have heard and did notice a slight one on mine that cherry wood will add that. I have 3 more packages of briskets and going to do a flat on the #1. Now that it is on a cart and I will not be standing on my head to use it. Good job Greg and am sure the Grandkids were happy with it.
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Bill, smoke ring is only possible by using pink salt or insta cure #1 in the brine.
Greg, please send me a sandwich, I'm very hungry now!!!
Greg, the little bump of meat sitting on top of the inner fat layer is your point. Cut that off the top and you have your burnt ends material.
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+1 SuperDave, Greg make that 2 sandwiches please...
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Greg, that looks great! But, that's not a flat, it's a packer cut brisket (flat and point). Did you notice the grain was a different direction on the part Dave pointed out? (no pun intended). That's the point. Next time, separate that part post-cooking (very easy - it's separated by a layer of fat), and cube it for burnt ends! Hard to find flats in the 12 lb range.
Bet it tasted great!!
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Greg, that looks great! But, that's not a flat, it's a packer cut brisket (flat and point). Did you notice the grain was a different direction on the part Dave pointed out? (no pun intended). That's the point. Next time, separate that part post-cooking (very easy - it's separated by a layer of fat), and cube it for burnt ends! Hard to find flats in the 12 lb range.
Bet it tasted great!!
Tony,
Yes this was a packer, I used an old word doc and did not update it correctly :)
The taste was great and even with the six hour hold in the cooler it was excellent. I thought I posted a photo of the flat, but the grand kids have it a bit crazy here....
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fflat_zpszzbv9wbh.jpg&hash=a4bb75a3f1f265037b843e55853eb8aac84d0b26) (http://s375.photobucket.com/user/gregbooras/media/flat_zpszzbv9wbh.jpg.html)
Greg
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Great, Greg! I would have been surprised if you thought that was all a flat! ;)
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Bravo!! Great job on the brisket Greg! The taste must have been out of this world.
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looks good was the cure just added for the smoke ring affect or does have another job too?
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If you want to fake a smoke ring on a brisket, very lightly dust the meat side with Tender Quick before you add your rub.
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If you want to fake a smoke ring on a brisket, very lightly dust the meat side with Tender Quick before you add your rub.
Brian, I used a light TQ dusting on my last brisket for a few hours, but rinsed good before adding rub. Is TQ ok to leave on the meat, under the rub? That'd sure make it easier. It makes a better fake smoke ring than #1 in the brine does!
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Thats what I'm talkin' about, that smoke ring, did you brine this also Tony?
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Thats what I'm talkin' about, that smoke ring, did you brine this also Tony?
This one got Morton TenderQuick and injection:
First Whole Brisket in the #3 (http://smokinitforums.com/index.php?topic=3789.0)
The TQ was on the meat for 8 hours, and it produced a prettier faux smoke ring than anything I've ever done. Really colorful, and defined. I know it's just for show, but dang, it makes the presentation great!
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I don't think a very light dusting of tender quick would Have to be rinsed, especially if it is on just one side.
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I don't think a very light dusting of tender quick would Have to be rinsed, especially if it is on just one side.
You're probably right, but I'll probably still rinse, just to eliminate the extra surface salt. Might get pretty salty when combined with a rub.
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OK I am confused, do you put the TQ on after the mustard but before the rub. Or do you put the TQ on and leave it for say 8 hrs. then put the mustard and rub. Just want to get it right as going to do a brisket for Sunday 96th birthday dinner for my Dad.
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My honest answer is don't worry about tender quick. If Smoke rings are important to you, you bought the wrong smoker.
But if you feel the need to fake one, the TQ goes on bare meat.
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Thanks Brian, was looking for the fake one, I will add the TQ, then mustard and rub, then will wrap in plastic wrap and place in the fridge for 8 hrs. Does this sound about right?
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I've yet to see a faux smoke ring that didn't look like bad make up on a hooker. But you guys keep trying! LOL!
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In my Navy days did not look at the makeup on the hookers. Especially in Hawaii, just looked for the I'am a boys tag and stayed away from them.
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Staying out of the smoke ring discussion, except to say this: Live and let live, and do what pleases you, and don't judge what pleases others. ;)
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You know me I'm all about "You do what makes YOU happy" But.......
If smoke rings are important why would you buy the smoker that can never make one?
Real smoke rings are a fickle bitch that can not be counted on to show up. In the volume of meat I smoke I see pork consistently taking good color but across the board beef is unpredictable. Six briskets may have good rings, six may not, and that is in the same smoke on the same night. I believe this is why fake rings look so fake they are too controlled.
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You know me I'm all about "You do what makes YOU happy" But.......
If smoke rings are important why would you buy the smoker that can never make one?
Real smoke rings are a fickle bitch that can not be counted on to show up. In the volume of meat I smoke I see pork consistently taking good color but across the board beef is unpredictable. Six briskets may have good rings, six may not, and that is in the same smoke on the same night. I believe this is why fake rings look so fake they are too controlled.
OK, you knew you'd draw me in, even though I said I'd stay out! lol! Let's go through your points (all valid, BTW):
"If smoke rings are important why would you buy the smoker that can never make one?" When I bought my #1, I never gave them a second thought! My limited experience had me believe the smoke ring actually came from the smoke! I was surprised when I didn't get one. Yes, I totally agree that it is not necessary, only for looks, not for taste...I get that, and have even posted it. But, the fact is that appearance and presentation are important factors to some cooks. I resigned myself to not being able to produce one, until I happened upon the curing salt method. I don't use it on everything, just briskets, pork loins and butts. Love the pink!
The part about inconsistency with real smoke rings, I agree with.
"I believe this is why fake rings look so fake they are too controlled." With all due respect, only the expert pit masters, like you, know that. 99% of folks who see, or eat, my fake smoke ring Q a) don't have the foggiest idea what you mean by "controlled," or b) don't care in the least. They compliment the taste, but subconsciously, they see the appearance they associate with BBQ. This is one of the main reasons "I" like it. Only guys like you, that cook more brisket in a day than most of us do in a year, would really see the difference.
I value your opinion greatly, so I hope you can understand where I'm coming from on the issue. Yes, it's a little "smoke and mirrors" for the masses, but they don't know the difference, and that makes me happy to hear compliments on how good my BBQ looks, not just tastes. I would bet any BBQ restaurant could use this technique in large commercial electrics, and their customers would never know the difference.