Okie Sawbones
Banned
I did my version of HnF brisket today. I injected a Brandt prime brisket last night with a version of Mixon's beef injection and covered it:
1 quart water
3 tablespoons Minor's beef base
3 tablespoons Minor's au jus concentrate (I get these from Soupbase.com)
This morning I drained the left over injection, patted the brisket dry, and trimmed a goodly portion of the fat and the corn away. I rubbed it down with my own beef rub, which is a version of Mixon's beef rub:
1/2 cup kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon sugar
1 teaspoon chipotle pepper powder
1 teaspoon chile powder
1 teaspoon garlic powder
1 teaspoon granulated dried onion
I find this is not enough rub if I am doing a large brisket, or burnt ends, so I double it FWIW.
I put the brisket on the smoker at 350 degrees for 2.5 hours, then I covered it and cooked for 1.5 hours more (actually 1 hour 25 minutes), when the temperature on the probe alarmed me that it hit 205 degrees internally.
I then pulled the brisket , poured off the au jus, and wrapped the brisket in a heating blanket for two hours. While the brisket sat in the blanket, I chilled the au jus, letting the fat congeal. Then I removed the fat. You can see the fat line up around 1250cc.
After two hours in the blanket, I separated the flat from the point. I wrapped the flat back up in the heating blanket, then cubed my point. I tossed the cubes well with my rub and then put them back on the smoker for two hours to render most of the fat.
After two hours, the burnt ends were done and the brisket was ready to slice. The brisket was done perfectly for me -- juicy, tender, with a competition tug (none of that crumbliness). The only thing I don't like with the Primo is that I don't get that pretty smoke ring that I get with my offset, even though the smoky flavor is definitely there. The flat is ready to be cut.
The burnt ends were done and ready to serve after two hours. Quite a bit of fat rendered out. Why is it that the burnt ends always disappear first?
And the meal is ready to be enjoyed:
Thanks for looking.
1 quart water
3 tablespoons Minor's beef base
3 tablespoons Minor's au jus concentrate (I get these from Soupbase.com)
This morning I drained the left over injection, patted the brisket dry, and trimmed a goodly portion of the fat and the corn away. I rubbed it down with my own beef rub, which is a version of Mixon's beef rub:
1/2 cup kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon sugar
1 teaspoon chipotle pepper powder
1 teaspoon chile powder
1 teaspoon garlic powder
1 teaspoon granulated dried onion
I find this is not enough rub if I am doing a large brisket, or burnt ends, so I double it FWIW.
I put the brisket on the smoker at 350 degrees for 2.5 hours, then I covered it and cooked for 1.5 hours more (actually 1 hour 25 minutes), when the temperature on the probe alarmed me that it hit 205 degrees internally.
I then pulled the brisket , poured off the au jus, and wrapped the brisket in a heating blanket for two hours. While the brisket sat in the blanket, I chilled the au jus, letting the fat congeal. Then I removed the fat. You can see the fat line up around 1250cc.
After two hours in the blanket, I separated the flat from the point. I wrapped the flat back up in the heating blanket, then cubed my point. I tossed the cubes well with my rub and then put them back on the smoker for two hours to render most of the fat.
After two hours, the burnt ends were done and the brisket was ready to slice. The brisket was done perfectly for me -- juicy, tender, with a competition tug (none of that crumbliness). The only thing I don't like with the Primo is that I don't get that pretty smoke ring that I get with my offset, even though the smoky flavor is definitely there. The flat is ready to be cut.
The burnt ends were done and ready to serve after two hours. Quite a bit of fat rendered out. Why is it that the burnt ends always disappear first?
And the meal is ready to be enjoyed:
Thanks for looking.
