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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 03-19-2008, 02:32 PM   #1
Bigmista
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Default 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?
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Unread 03-19-2008, 02:56 PM   #2
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That almost sounds like a violation of the time-space-continuum.

Sounds like it might work though.
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Unread 03-19-2008, 03:04 PM   #3
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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.
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Unread 03-19-2008, 03:09 PM   #4
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Worth a try. I do wonder if poking it at that point will let the juices that are already in there leak out.
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Unread 03-19-2008, 03:19 PM   #5
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Bob and I are thinking alike. But what the hell, give it a try. You won't know til you try it.
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Unread 03-19-2008, 03:20 PM   #6
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Quote:
Originally Posted by BobBrisket View Post
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.
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Unread 03-19-2008, 03:32 PM   #7
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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!
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Unread 03-19-2008, 04:07 PM   #8
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You may be onto something Bigmista. Look forward to hearing how this turns out.
Somehow I doubt the end product will be dry.
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Unread 03-19-2008, 04:12 PM   #9
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I would be interested to know how it turns out as well.
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Unread 03-19-2008, 04:13 PM   #10
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My guess is you'll have a brisket that looks like you sliced it with a shotgun.
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Unread 03-19-2008, 04:30 PM   #11
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Interesting concept. Good luck.
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Unread 03-19-2008, 04:37 PM   #12
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You might stain the meat and have sploches in the slices. But like has been said worth a try.
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Unread 03-19-2008, 04:38 PM   #13
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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.
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Unread 03-19-2008, 04:39 PM   #14
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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.
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Unread 03-19-2008, 04:44 PM   #15
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Sound like a good ideal to me at least it worth a try.
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