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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2012, 02:35 PM   #1
Iso
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Default 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
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Unread 11-19-2012, 04:19 PM   #2
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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.
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Unread 11-19-2012, 04:40 PM   #3
Iso
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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.
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Unread 11-19-2012, 04:44 PM   #4
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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.
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Unread 11-19-2012, 04:51 PM   #5
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Quote:
Originally Posted by Iso View Post
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.
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Unread 11-19-2012, 05:03 PM   #6
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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
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Unread 11-19-2012, 05:34 PM   #7
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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!!
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Unread 11-19-2012, 05:50 PM   #8
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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?
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Unread 11-19-2012, 06:10 PM   #9
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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.
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Unread 11-19-2012, 08:40 PM   #10
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Brian, email me, and I will give you my phone number
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