Mister Bob
Babbling Farker
I trimmed it in yesterday's post, so I figured I might as well share the rest of the process. I injected with Butcher BBQ Brisket Injection.
I insert the needle parallel with the grain and at a very shallow angle and inject in about a 1" x1" pattern working from the end towards the middle.
When I get half way across the brisket, I come in from the other side so the injection liquid doesn't squirt out the end and onto the kitchen floor.
I wipe the excess with a damp paper towel. I skipped this step once and the surface of the meat turned out mushy.
I gave it a heavy coating of my spice rub.
Not sure why I call it rub, I don't rub, I pat.
Wrapped and into the fridge for six hours.
At 11:00pm it goes into the Stumps running steady at 225. I usually cook briskets at 275, but I was in no hurry so I decided to slow it down and compare the results.
At 7:00am the internal temperature was 162 and holding so I brought it in and wrapped it in foil with some beef broth fortified with some Gravy Master.
It probed like butter when the IT reached 200 at about 11:00am. I separated the flat, re-wrapped it in foil and a couple of towels and set it in the Cambro.
The point got cubed, seasoned and some pan juices before it went back in the cooker for an hour while I got all the sides ready. Sorry, no finished pics of the burnt ends, they were scoffed up before I could get a shot.
I served it with potato croquettes, baby carrots, corn, creamy coleslaw and some corn bread. The brisket was moist, tender and delicious. You'll notice there is almost no smoke ring. When I've cooked similar Angus briskets, same injection, same rub, in the same cooker, with the same fuel at 275 degrees, I've gotten fairly deep and dark smoke rings. I'll have to consider that one and do a little more experimentation...
I insert the needle parallel with the grain and at a very shallow angle and inject in about a 1" x1" pattern working from the end towards the middle.
When I get half way across the brisket, I come in from the other side so the injection liquid doesn't squirt out the end and onto the kitchen floor.
I wipe the excess with a damp paper towel. I skipped this step once and the surface of the meat turned out mushy.
I gave it a heavy coating of my spice rub.
Not sure why I call it rub, I don't rub, I pat.
Wrapped and into the fridge for six hours.
At 11:00pm it goes into the Stumps running steady at 225. I usually cook briskets at 275, but I was in no hurry so I decided to slow it down and compare the results.
At 7:00am the internal temperature was 162 and holding so I brought it in and wrapped it in foil with some beef broth fortified with some Gravy Master.
It probed like butter when the IT reached 200 at about 11:00am. I separated the flat, re-wrapped it in foil and a couple of towels and set it in the Cambro.
The point got cubed, seasoned and some pan juices before it went back in the cooker for an hour while I got all the sides ready. Sorry, no finished pics of the burnt ends, they were scoffed up before I could get a shot.
I served it with potato croquettes, baby carrots, corn, creamy coleslaw and some corn bread. The brisket was moist, tender and delicious. You'll notice there is almost no smoke ring. When I've cooked similar Angus briskets, same injection, same rub, in the same cooker, with the same fuel at 275 degrees, I've gotten fairly deep and dark smoke rings. I'll have to consider that one and do a little more experimentation...
