Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-23-2014, 10:28 PM | #1 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
|
Hot and Fast Brisket -- Yum! (lots of pron)
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. |
|
03-23-2014, 10:33 PM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
Looks good man!
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
|
Thanks from:---> |
03-23-2014, 10:41 PM | #3 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
|
Burnt ends always disapear!
Looks great
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
|
Thanks from:---> |
03-23-2014, 11:16 PM | #4 |
is one Smokin' Farker
Join Date: 12-29-13
Location: Pe ell, WA
|
Looks farkin delicious!
__________________
UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM |
|
Thanks from:---> |
03-23-2014, 11:36 PM | #5 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
|
The dogs had no complaints.
|
|
Thanks from: ---> |
03-24-2014, 01:47 AM | #6 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
|
Good looking cook.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
|
Thanks from:---> |
03-24-2014, 02:03 AM | #7 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
|
Good looking cook. Thanks for the play by play.
__________________
Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
|
Thanks from:---> |
03-24-2014, 07:45 AM | #8 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Looks and sounds Great
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
Thanks from:---> |
03-24-2014, 08:10 AM | #9 |
Knows what a fatty is.
Join Date: 12-11-11
Location: Lancaster
|
Something to add to my To Do's. Thanks for the show.
__________________
Telescopist |
|
Thanks from:---> |
03-24-2014, 08:22 AM | #10 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
|
Because burnt ends are delicious
|
|
Thanks from:---> |
03-24-2014, 08:25 AM | #11 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
|
Looks great!!!
__________________
Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
|
Thanks from:---> |
03-24-2014, 08:30 AM | #12 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
|
Slow down, I'm taking notes !!!!! I want to do that too !!!
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
|
Thanks from:---> |
03-24-2014, 09:53 AM | #13 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
|
That sounds and looks good! How big was the brisket?
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
|
03-24-2014, 10:35 AM | #14 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
|
Nice!
__________________
Ozzy |
|
Thanks from:---> |
03-24-2014, 12:54 PM | #15 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
|
14.5 lbs. I wanted to try a prime brisket, but like people have said on the board, there isn't much difference from a choice brisket that I can see.
I also have a Wagyu that was given to me. I want to see what that is all about as well. |
|
Thread Tools | |
|
|