Need some brisket tips

Iso · 11-19-2012, 01:35 PM

In our last comp this year I changed to a popular commercially available brisket injection and rub. The comments back from the judges were unanimous that the beef was too salty. I thought it was easily my best brisket I'd cooked. Even the public sampling thought it was one of the best they tasted that day based on their feedback.

So I went back to the drawing board and read and researched injections and styles. This weekend I ran another brisket using the same popular injection mixed exactly according to the directions and a commercial brisket rub. Let the brisket sit in the injection overnight. Cooked 10 hours @ 255 using hickory & cherry.

The result was okay. Texture was good maybe slightly undercooked. It didn't have that buttery feel when sticking with the thermometer. Taste was not what I am looking for. The rub was too spicy so it will get relegated to the reject heap. What I didn't like was the lack of that distinct beefy flavor.

Need some tips on how to get a beefier flavor in the beef.
Going to wagyu, Snake River Farms, or Painted Hills isn't a good option. All are outside our budget at the moment. I tend to use Costco briskets or Cash-n-Carry in a pinch.

Thanks,
Bryan

JS-TX · 11-19-2012, 03:19 PM

What are you mixing your injection with? Some people use less powder than the recommended amount because it can be a bit strong. Cook brisket til its probe tender and then allow for an hour rest minimum, longer is better if you got time. What rub are you using? You might be using too much rub, hard to say.

Iso · 11-19-2012, 03:40 PM

I have been using Kosmo's Cow Cover rub. Just a good handful on each side. Covered but not encased in rub.

At the last comp I used Butcher's mixed with beef broth. This time I just used Butcher's with water only. Used about a cup of injection.

wjwheeler · 11-19-2012, 03:44 PM

After the "country ham" results for a brisket cooked at home, I went from 32 ounces to 48 ounces of water. The rub will also add salt to the mix. For what it's worth, I never use water with chlorine in any of my injections.

JS-TX · 11-19-2012, 03:51 PM

Quote:

Originally Posted by Iso

I have been using Kosmo's Cow Cover rub. Just a good handful on each side. Covered but not encased in rub.

At the last comp I used Butcher's mixed with beef broth. This time I just used Butcher's with water only. Used about a cup of injection.

Sounds a bit strong IMO. I would also use low sodium beef broth too if you are not using it already.

jmoney7269 · 11-19-2012, 04:03 PM

Kosmos brisket reserve is good stuff. There are lots of different concoctions you can try. I tried bludawgs coffee aujus injection and didn't care for it, but liked the results of herb infused canola oil. At home I use beef base, water, jalapeño juice and garlic juicE. it's what I like, and it tastes damn good to me, but it's nowhere close to my comp brisket. I bet I spent $2k Cookin briskets over the past 2 years getting that profile perfected

smokeyokie · 11-19-2012, 04:34 PM

I think that the injection for that long a period somewhat cured your brisket, if you are going to let it sit overnite use a marinade with very little or no salt. In my experience injecting is a way to get the marinade flavoring in a shorter amount of time i.e. for comps etc... Thats my .02 I have made some really salty briskets in the past and that is trial and error information... good luck!!!! Smoke on Brother!!

Iso · 11-19-2012, 04:50 PM

Interesting. I hadn't thought that the injection sitting overnight would be a problem. Yes, I use low-sodium broth. How long is long enough for letting the injection sit? Or maybe just drop it into the smoke immediately?

Boshizzle · 11-19-2012, 05:10 PM

4 to 8 hours is the max I time I let it sit and I mix it at much smaller ratios than the package calls for.

Also, I have found that my injection should taste the way I want the brisket to taste in terms of salt. If the injection is too salty, I expect a salty brisket. Not good.

Now, we get into taste bud fatigue among the judges. Brisket is the last entry. Their taste buds have been put through quite a work out. Sometimes, a little more salt helps to wake up those buds without tasting salty just because of the pummelling their taste buds have had from chicken, ribs, and pork butt.

But, that's something you will have to work out.

columbia1 · 11-19-2012, 07:40 PM

Brian, email me, and I will give you my phone number

11-19-2012, 01:35 PM	#1
Iso Knows what a fatty is. Join Date: 02-07-12 Location: Monroe, WA	Need some brisket tips In our last comp this year I changed to a popular commercially available brisket injection and rub. The comments back from the judges were unanimous that the beef was too salty. I thought it was easily my best brisket I'd cooked. Even the public sampling thought it was one of the best they tasted that day based on their feedback. So I went back to the drawing board and read and researched injections and styles. This weekend I ran another brisket using the same popular injection mixed exactly according to the directions and a commercial brisket rub. Let the brisket sit in the injection overnight. Cooked 10 hours @ 255 using hickory & cherry. The result was okay. Texture was good maybe slightly undercooked. It didn't have that buttery feel when sticking with the thermometer. Taste was not what I am looking for. The rub was too spicy so it will get relegated to the reject heap. What I didn't like was the lack of that distinct beefy flavor. Need some tips on how to get a beefier flavor in the beef. Going to wagyu, Snake River Farms, or Painted Hills isn't a good option. All are outside our budget at the moment. I tend to use Costco briskets or Cash-n-Carry in a pinch. Thanks, Bryan __________________ Bryan Lipscy - Dead Man BBQ - Washington State Spring BBQ Championship - April 26 & 27, 2014

11-19-2012, 03:40 PM	#3
Iso Knows what a fatty is. Join Date: 02-07-12 Location: Monroe, WA	I have been using Kosmo's Cow Cover rub. Just a good handful on each side. Covered but not encased in rub. At the last comp I used Butcher's mixed with beef broth. This time I just used Butcher's with water only. Used about a cup of injection. __________________ Bryan Lipscy - Dead Man BBQ - Washington State Spring BBQ Championship - April 26 & 27, 2014

11-19-2012, 03:44 PM	#4
wjwheeler Full Fledged Farker Join Date: 05-30-11 Location: Cleveland TN	After the "country ham" results for a brisket cooked at home, I went from 32 ounces to 48 ounces of water. The rub will also add salt to the mix. For what it's worth, I never use water with chlorine in any of my injections. __________________ Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square

11-19-2012, 04:34 PM	#7
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	I think that the injection for that long a period somewhat cured your brisket, if you are going to let it sit overnite use a marinade with very little or no salt. In my experience injecting is a way to get the marinade flavoring in a shorter amount of time i.e. for comps etc... Thats my .02 I have made some really salty briskets in the past and that is trial and error information... good luck!!!! Smoke on Brother!! __________________ [FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]

11-19-2012, 04:50 PM	#8
Iso Knows what a fatty is. Join Date: 02-07-12 Location: Monroe, WA	Interesting. I hadn't thought that the injection sitting overnight would be a problem. Yes, I use low-sodium broth. How long is long enough for letting the injection sit? Or maybe just drop it into the smoke immediately? __________________ Bryan Lipscy - Dead Man BBQ - Washington State Spring BBQ Championship - April 26 & 27, 2014

11-19-2012, 03:19 PM	#2
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	What are you mixing your injection with? Some people use less powder than the recommended amount because it can be a bit strong. Cook brisket til its probe tender and then allow for an hour rest minimum, longer is better if you got time. What rub are you using? You might be using too much rub, hard to say.

11-19-2012, 04:03 PM	#6
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Kosmos brisket reserve is good stuff. There are lots of different concoctions you can try. I tried bludawgs coffee aujus injection and didn't care for it, but liked the results of herb infused canola oil. At home I use beef base, water, jalapeño juice and garlic juicE. it's what I like, and it tastes damn good to me, but it's nowhere close to my comp brisket. I bet I spent $2k Cookin briskets over the past 2 years getting that profile perfected

11-19-2012, 05:10 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	4 to 8 hours is the max I time I let it sit and I mix it at much smaller ratios than the package calls for. Also, I have found that my injection should taste the way I want the brisket to taste in terms of salt. If the injection is too salty, I expect a salty brisket. Not good. Now, we get into taste bud fatigue among the judges. Brisket is the last entry. Their taste buds have been put through quite a work out. Sometimes, a little more salt helps to wake up those buds without tasting salty just because of the pummelling their taste buds have had from chicken, ribs, and pork butt. But, that's something you will have to work out. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-19-2012, 07:40 PM	#10
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	Brian, email me, and I will give you my phone number __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]