Smokin-It User Forum!
Recipes => Beef => Topic started by: es1025 on January 11, 2014, 05:57:33 PM
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Tomorrow I will be firing up the ole #3 for some brisket
I purchased a 4lb brisket from BJ's and instead of injecting I used my meat tenderizer. The Brisket is currently marinading in a mixture of beef broth, worcestershire, soy sauce, and some beer.
The smoke will be 3oz of cherry wood at 240 degrees until an IT of 160-165, wrap until 195.
Planning on 2 hours/lb.
I am going to let the brisket rest a room temperature for an hour tomorrow AM.
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Sounds good, Ed! I never let rest at room temp before throwing in the smoker. I believe the time it takes the wood to start smoking is all it takes to "warm" cold meat when cooking. It takes a good 15-20 minutes for the smoke to start rolling...in that time, the meat is warming, too, but without the benefit of smoke on it. Theory is, that by the time smoke is being produced, the meat has warmed to around "room temp." Especially with large cuts, we want to maximize smoke exposure up to about 140 IT. If you "warm" the meat prior to cooking, you take away that valuable smoke time.
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Awesome!!
Please send photos. I am a brisket novice... Did one and it was a hit!
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I actually let the brisket "rest" with the rubs on, I typically let the rub sit for 15 minutes each side. the little beauty hit the smoker at 7am est.
Pictures of the finished product to follow.
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Four hours in IT is 151.
Looking good!
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Tweaked the recipe
Wrap at 150 added 1cup of beef broth
Bumped the temp to 240-250, I am going to smoke at this temp going forward.
Pulled at 203, removed the liquid to make a au jus.
Letting rest for at least an hour.
Pictures to follow...
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You just made me very hungry, Ed! I'm still waiting on my Boston butt to finish! Bet that briskie is some kind of good! ;D
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Patience my friend
Your palate will be satisfied shortly!
Resting in the cooler...
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I don't know about you, Ed, but my patience gets tested when it's down to the last 10 degrees, and I've been smelling that smoky goodness all day! ??? Wish there was a "fast forward" button at the end!!
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I let the brisket rest for 2 hours.
Really tender and juicy. Served with cole slaw no shown.
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Now you really have me Jones'n, Ed! My pork butt just got wrapped @ 200! Resting in the cooler for about 30 mins! I wish we could exchange "smell-o-vision!" ;D
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Wow - those are some really nice photos!!
If it tastes nearly as good as it looks you're home free.
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I was satisfied but I will inject next time, I thought the brisket was a touch dry. Good but not as good as the inject brisket. It was a good experiment. My friends at work loved the brisket. Free food is always good.
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I always inject, now, but am seriously wanting to brine one! Does wonders on chicken and pork, so why not beef?
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A brine should work but not sue how much penetration you are going to get. The injections get deep into the meat. I would say give it a shot on a small flat.
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I have another flat brineing in the fridge now. The last one I did (last weekend) was terrific. I will take pictures & post when done.
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How about posting your brine recipe in the Brines section, Walt?
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I tend to not measure normally. Basic elements remain the same. Kosher salt & brown sugar equal parts (1 cup)+ apple cider vinegar (1/3 cup). The remainder varies depending on the flavor profile. This time I used about 1 tbsp garlic & onion powder & about 1 tsp each paprika, coriander, chipotle, cayenne, ancho, black pepper.
I use these rubbermaid containers for brineing as well as holding the meat after I rub them. I rub & wrap in plastic wrap & stuff it back in a clean container. Helps keep the fridge clean & neat. I get them from Sams.
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Thanks, Walt! How long did you brine the brisket?
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I brined the flat for 24 hrs. Then, I diluted some mojo with apple juice & injected. I know its overkill but I did the last one this way & it was incredible. Then, used both yellow mustard & molasas as a binding agent for the rub. Wrapped tight in plastic wrap & is now resting back in that rubbermaid container. I will put it in the smoker friday morning.
Will have some friends over so I'm figuring out the rest of the menu. Right now I plan on making a favorite creation of mine, black eyed pea tart. Filo pastry in muffin pans filled with 50/50 mixture of blended black eyed peas & cream cheese, topped with some of the unblended black eyed peas & a quick pickle of purple onion & japalenos. I will also roast whole cauliflower (olive oil, salt, pepper, garlic powder) @ 400degrees (about 45 min,). Once done, I smear a local japaleno chevre goat cheese (very mild flavor) over the exterior & briefly put back in the oven.
Now I'm starting to get hungry.
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Good info - thanks Walt!
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Here is the rest of the story.....6lb flat, about 6oz mixed hickory & cherry, placed brined, injected & rubbed flat on 2nd rack from top added extra rub to top, set temp @ 225 & let rip. 6 hrs in i quickly applied some bbq sauce (temp was 187). After 8.5 hrs it finally hit 200. Took it out wrapped in foil & let it sit 45 minutes until guests arrived. It was phenominal. The remaining fat that wasn't rendered was literally like butter. It melted in your mouth, no chew @ all.
I added a photo of the black eyed pea tart. If you do this, make sure to drain the peas well before blending with the ceam cheese. After blended add about 1/3 volume more drained peas for texture. Save some unblended as well. Cook the philo in muffin pans until golden brown (about 10 min in a preheated 350 deg oven). Add warm pea / cream cheese mixture. Top with warm unblended peas. When this process starts I take some purple onion & jalapeno & marinate in plain white vinegar. A shot of vinegar is always good with beans & the onion & japs add flavor & crunch. I use salt pork when cooking the beans down cut to 1/4 in thick. After peas are done cut into strips and pan fry. Use apiece or two as garnish with the onions. It tastes like crispy pork fat from a pork chop. Also add a little green onion for color. Crunchy, creamy, savory, mmmmmm. Goes great with pork as well.
Everyone enjoyed the meal. My daughter thought it was a little too smokey but she was the only one. I dont know if brineing & injecting is overkill but both briskets done this way were very moist & extremely tastey. I would like to inject one & inject & brine another and cook side by side to see if there is an appreciable difference. Unfortunately, very seldom do I have a need to cook that much.
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Man, that looks mighty fine, Walt! Nice job!
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My goodness Walt... that looks ridiculously good.
I have not eatend yet and just returned from a long workout at the gym... and now I definitely need to see what vacuum sealed hunk of meat I'm going to retreive from the freezer!!!
Thanks for the photos!!!
I live up north where true barbecue is not understood. All the guys would dig right into it and so forth. If I were to pull that brisket out at a family picnic, my wife, mother, mother-in-law would be under the wrong assumption that because of the bark its "burned" or inedible (which is fine, more for me).
QUESTION: Does anyone else run into this conflict if you will? How would one help the "presentation" so as to not shock folks not accustom to this style of cooking?
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My get-together's are usually less than 15. So, I tend to plate initially (2nds are on them). A couple of slices nestled next to the roasted cauliflower & pea tart. It didnt look like a piece of 6 lb charcoal when they 1st tasted it. After that they were hooked.
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;D
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I live up north where true barbecue is not understood. All the guys would dig right into it and so forth. If I were to pull that brisket out at a family picnic, my wife, mother, mother-in-law would be under the wrong assumption that because of the bark its "burned" or inedible (which is fine, more for me).
QUESTION: Does anyone else run into this conflict if you will? How would one help the "presentation" so as to not shock folks not accustom to this style of cooking?
Sorry, Steve, folks in Arkansas know what good Q looks like! ;D