Beef Brisket

[es1025]

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.

 

[DivotMaker]

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.

 

[Paul Case Luca]

Awesome!!

Please send photos. I am a brisket novice... Did one and it was a hit!

 

[es1025]

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.

 

[es1025]

Four hours in IT is 151.

Looking good!

 

[es1025]

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...

 

[DivotMaker]

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

 

[es1025]

Patience my friend

Your palate will be satisfied shortly!

Resting in the cooler...

 

[DivotMaker]

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!!

 

[es1025]

I let the brisket rest for 2 hours.

Really tender and juicy.  Served with cole slaw no shown.

 

[DivotMaker]

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

 

[Paul Case Luca]

Wow - those are some really nice photos!!

If it tastes nearly as good as it looks you're home free.

 

[es1025]

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.

 

[DivotMaker]

I always inject, now, but am seriously wanting to brine one!  Does wonders on chicken and pork, so why not beef?

 

[es1025]

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.

 

[Walt]

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.

 

[DivotMaker]

How about posting your brine recipe in the Brines section, Walt?

 

[Walt]

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.

 

[DivotMaker]

Thanks, Walt!  How long did you brine the brisket?

 

[Walt]

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.