Brisket experiment Idea.

Bigmista · 03-19-2008, 02:32 PM

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 · 03-19-2008, 02:56 PM

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

Sounds like it might work though.

TOPS BBQ · 03-19-2008, 03:04 PM

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 · 03-19-2008, 03:09 PM

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 · 03-19-2008, 03:19 PM

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

Bigmista · 03-19-2008, 03:20 PM

Quote:

Originally Posted by BobBrisket

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 · 03-19-2008, 03:32 PM

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 · 03-19-2008, 04:07 PM

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

jeffjenkins1 · 03-19-2008, 04:12 PM

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

Transformer BBQ · 03-19-2008, 04:13 PM

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

Puppyboy · 03-19-2008, 04:30 PM

Interesting concept. Good luck.

SP · 03-19-2008, 04:37 PM

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

icemn62 · 03-19-2008, 04:38 PM

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 · 03-19-2008, 04:39 PM

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 · 03-19-2008, 04:44 PM

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

03-19-2008, 02:32 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Brisket experiment Idea. 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? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

03-19-2008, 02:56 PM	#2
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	That almost sounds like a violation of the time-space-continuum. Sounds like it might work though. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

03-19-2008, 03:04 PM	#3
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA Downloads: 0 Uploads: 0	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. __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

03-19-2008, 03:09 PM	#4
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Worth a try. I do wonder if poking it at that point will let the juices that are already in there leak out. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-19-2008, 03:19 PM	#5
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL Downloads: 0 Uploads: 0	Bob and I are thinking alike. But what the hell, give it a try. You won't know til you try it. __________________ Wes Mobile, AL Lewd, Qüe'd & Tattööed Large Big Green Egg (2) UDS

03-19-2008, 03:32 PM	#7
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-19-2008, 04:07 PM	#8
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	You may be onto something Bigmista. Look forward to hearing how this turns out. Somehow I doubt the end product will be dry. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

03-19-2008, 04:12 PM	#9
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	I would be interested to know how it turns out as well.

03-19-2008, 04:13 PM	#10
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA Downloads: 0 Uploads: 0	My guess is you'll have a brisket that looks like you sliced it with a shotgun. __________________ Brendan B. NEBS, KCBS CBJ www.BBQNewEngland.com Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser

03-19-2008, 04:30 PM	#11
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Interesting concept. Good luck. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

03-19-2008, 04:37 PM	#12
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	You might stain the meat and have sploches in the slices. But like has been said worth a try. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

03-19-2008, 04:38 PM	#13
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	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. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

03-19-2008, 04:39 PM	#14
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	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. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

03-19-2008, 04:44 PM	#15
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Sound like a good ideal to me at least it worth a try.

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