Well, I got hold of a couple of CABs the other day & decided to try some of that Kosmo's Brisket Injection. This is the first time that I've used this stuff but it won't be the last
. I started with a 12 pound CAB packer, trimmed all of the fat off (a la HoDeDo), injected with 3/4 cup Kosmo's mixed with 2 cups unsalted beef broth (Swanson's ?), then gave it a good rub of Plowboy's Bovine Bold. The brisky then went into a 2 1/2 gallon zip-lock to rest over night. I turned the bag twice in 12 hours then re-rubbed it with Bovine before I put it on the UDS loaded up with RO briquettes and some cherry chunks, running at about 275*. When the flat got to 170* I split the point off, cubed it (the point), gave it a heavy dose of Bovine Bold & put the chunks in a pan to smoke for burnt ends. All good so far, right?
It's a good thing that I used all
of that injection mix because time & temp got away from me at the end. When I got my head out of my arse the flat was at 190* so I quickly pulled it out of the drum, wrapped, toweled & rested for no more than an hour. It was over cooked, almost pull-able at the edges but still very moist & tasty. The flat, outside of MY screw up, was one of the best that I have ever done & the burnt ends WERE the best I've done
If the Kosmo's & Bovine Bold can make me happy when I screw up, think how good it could have been
CBJ # 22569
KCBS BoD Judges' Advocate
Member of the 100 Contest Club
Possibly the only judge ever to get an award from a bunch of cooks
UDS 075 UCB WSM and a bunch of other stuff.
The above post is only my opinion - mine & mine alone.