Brisket with DM's Injection Recipe

[Glock_21]

There's a 14 lb brisket in the fridge just waiting to go into the #3 later this evening.  I mixed up a batch of Tony's injection recipe and shot the brisket full last night.  Can't wait to see how it turns out.

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[RG]

Can't wait to see this unfold! Gonna be good, I can feel it

[DivotMaker]

Hope you like it, Travis!  Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring!

[Glock_21]

Good call on the TenderQuick.  I've been meaning to try that too.

15 more min then rinse, rub, and load it into the SI.

I also have a 2.5 lb salmon fillet and a slab of ribs.  Those will go on the pellet grill tomorrow. 

Should be a good spread. 

[Glock_21]

Lock and Load.......

[BedouinBob]

Travis? The anticipation is killing me! 

[SconnieQ]

Hope you like it, Travis!  Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring!

DM, are you recommending the 15-30 minute TQ (rather than the 6-8 hour) these days?

[DivotMaker]

Hope you like it, Travis!  Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring!

DM, are you recommending the 15-30 minute TQ (rather than the 6-8 hour) these days?

I knew he was short on time - last minute call!  Apparently, it works either way, so I figured he might as well try 15-30 minutes, just for fun!

[SconnieQ]

Hope you like it, Travis!  Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring!

DM, are you recommending the 15-30 minute TQ (rather than the 6-8 hour) these days?

I knew he was short on time - last minute call!  Apparently, it works either way, so I figured he might as well try 15-30 minutes, just for fun!

Haha! I think anywhere between 15 minutes and 6 hours is worth a try!

[Glock_21]

Here was the final result.  The flat ended up just a little dry for my liking (my own fault) but it was very tender and very tasty.  This was my first attempt at a faux smoke ring.  I got a little bit.  I used just under 2 tablespoons of TenderQuick and let it sit for around 30 min.  Next time I will give it more time to work. 

I meant to get a finished pic of the salmon, but they tore into it as soon as I brought it in.

[BedouinBob]

Travis, you could have taken a picture with pieces of fish hanging out of their mouth.  Sometimes you just can't wait for the money shots to happen.

[SconnieQ]

Smoke ring looks good to me.

[Glock_21]

Travis, you could have taken a picture with pieces of fish hanging out of their mouth.  Sometimes you just can't wait for the money shots to happen.

LOL

I had a house full of hungry people.  They weren't interested in waiting for me to take food selfies.  They were like, "slice that stuff up and let's eat"!!

[DivotMaker]

The brisket looks great, Travis, and so does the faux ring!  Did you like the flavor of the injection?  And, what temp did you smoke it to?  You said a little dry, due to your own fault; what was that?

[Glock_21]

I loved the injection flavor.  I will definitely use that again.

Work got in the way of my normal process for brisket.  I usually move the brisket to a pan around 180-185 and let it finish in the pan lightly covered in foil.  I was at work when it hit that temp and wasn't able to do that step until later in the cook.

I also think the "rest" time was too short. 

When it hits 195-200 I will go move the temp probe around to see how tender it is.  Sometimes I will pull it at that point, other times I will let it cook a little more.

I hindsight I probably should have pulled this one earlier and let it rest longer.  Lessons learned.