Brisket experiment Idea.

Bigmista · Mar 19, 2008

While I was sitting here snacking on some pastrami and burnt ends I had an idea about cooking brisket this weekend. Here's the plan...

1. Inject and rub brisket as normal.
2. Smoke brisket to 160 with pan underneath to catch juices
3. Mix juices with more injection mix.
4. Inject with new mix, rub again and wrap in foil.
5. Cook to 190, Cooler for at least an hour.

Any idea on what the results might be like?

Harbormaster · Mar 19, 2008

That almost sounds like a violation of the time-space-continuum.

Sounds like it might work though.

TOPS BBQ · Mar 19, 2008

This actually sounds pretty good, but won't the rending of fat allow the injection to leak right out? Hell, it's still worth a try.

BobBrisket · Mar 19, 2008

Worth a try. I do wonder if poking it at that point will let the juices that are already in there leak out.

Crüe-B-Cüe · Mar 19, 2008

Bob and I are thinking alike. But what the hell, give it a try. You won't know til you try it.

Bigmista · Mar 19, 2008

BobBrisket said:
Worth a try. I do wonder if poking it at that point will let the juices that are already in there leak out.

I figure that juices are coming out anyway. If there is more liquid when it goes back in the cooker, more is likely to stay in the meat. Fatcap on the bottom should keep some liquid in.

BobBrisket · Mar 19, 2008

Good point. There would be more liquid when it's in the foil. I say try it, and if you don't like it, then send me the leftovers via UPS overnight. I'll take them off your hands.

On that note, it would even be a good idea to suck up the floating fat off the juices with the injector and put it back into the brisket too. Mo fat, mo flava!

Westexbbq · Mar 19, 2008

You may be onto something Bigmista. Look forward to hearing how this turns out.
Somehow I doubt the end product will be dry.

jeffjenkins1 · Mar 19, 2008

I would be interested to know how it turns out as well.

Transformer BBQ · Mar 19, 2008

My guess is you'll have a brisket that looks like you sliced it with a shotgun.

Puppyboy · Mar 19, 2008

Interesting concept. Good luck.

SP · Mar 19, 2008

You might stain the meat and have sploches in the slices. But like has been said worth a try.

icemn62 · Mar 19, 2008

You seem to have caused the interest level to raise. When will this experiment take place? And of course it need not be mentioned that Photographic evidence will be needed.

The Pickled Pig · Mar 19, 2008

I know of a few teams that re-inject and re-rub brisket during the cook. They keep doing it so they must be happy with the results.

jestridge · Mar 19, 2008

Sound like a good ideal to me at least it worth a try.

Crüe-B-Cüe · Mar 19, 2008

icemn62 said:
You seem to have caused the interest level to raise. When will this experiment take place? And of course it need not be mentioned that Photographic evidence will be needed.

I think a video presentation would be more in order.:-D

Bigmista · Mar 19, 2008

Transformer BBQ said:
My guess is you'll have a brisket that looks like you sliced it with a shotgun.

That happened the first coupla times I injected. I was adding worchestershire powder and worchestershire sauce to my injection mix. I ended up with black dots in my slices.

Dryness has never been a problem with my brisket. Neither has tenderness. I'm more likely to overcook a brisket (usually by finishing too early and leaving it in the cooler too long) than under cook it. When that happens, the edges of my slices crumble. While it is still tasty, most judges will knock it on appearance and tenderness.

My goal is to boost the flavor profile from "Hey this is good!" to "Oh my God! I just had a meatgasm!"

Que'inKC · Mar 19, 2008

Bigmista said:
That happened the first coupla times I injected. I was adding worchestershire powder and worchestershire sauce to my injection mix. I ended up with black dots in my slices.

Dryness has never been a problem with my brisket. Neither has tenderness. I'm more likely to overcook a brisket (usually by finishing too early and leaving it in the cooler too long) than under cook it. When that happens, the edges of my slices crumble. While it is still tasty, most judges will knock it on appearance and tenderness.

My goal is to boost the flavor profile from "Hey this is good!" to "Oh my God! I just had a meatgasm!"

He just said "Meatgasm"...Huh Huh:lol:

big brother smoke · Mar 19, 2008

Bigmista said:
While I was sitting here snacking on some pastrami and burnt ends I had an idea about cooking brisket this weekend. Here's the plan...

1. Inject and rub brisket as normal.
2. Smoke brisket to 160 with pan underneath to catch juices
3. Mix juices with more injection mix.
4. Inject with new mix, rub again and wrap in foil.
5. Cook to 190, Cooler for at least an hour.

Any idea on what the results might be like?

Perhaps a tastier, brisket:wink:

HB-BBQ · Mar 19, 2008

big brother smoke said:
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Perhaps a tastier, brisket:wink:

I'll second that, after all that is the goal here. I am looking forward to hearing your results Mista.

Brisket experiment Idea.

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