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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 10-23-2010, 07:38 PM   #1
btcg
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Default What 10 Hours @ 235 Will Get You In A Brisket

So, prepped my brisket (fine butchering/injection) Friday morning, and popped it in the fridge overnight. Friday night, I prepped my Weber kettle: cleaned it, got my charcoal basket loaded and filled up my water pans.

This morning, all I had to do was start my fire and put my brisket on. Got up @ 8:15 and by 9 am, I was cooking:






Ten hours later, here's the result:





Sorry Myron, but I think I've been corrupted by the NanoQ and low & slow cooking. GAWD... I love that redness you can achieve by low & slow.

Didn't use any wood (not crazy about smoking beef - that is not a smoke ring you see), and this was a el-cheapo Giant Foods brisket ($15).

In all modesty, this was every bit as tasty as the Wagyu brisket Myron cooked us (same injection), and it had better color.
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Unread 10-23-2010, 07:42 PM   #2
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Beautiful!...... I continue to be impressed on what the kettles & a good cook can do.
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Unread 10-23-2010, 07:43 PM   #3
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All I see is moist wonderfullness!
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Unread 10-23-2010, 07:46 PM   #4
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Was it on the grate the whole time or did you wrap it in foil?
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Unread 10-23-2010, 07:48 PM   #5
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Quote:
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Was it on the grate the whole time or did you wrap it in foil?
Foiled @ 160... only because I wanted to protect the outside bark.
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Unread 10-23-2010, 08:53 PM   #6
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looks good
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Unread 10-23-2010, 08:55 PM   #7
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Man that looks great. Very nicely done. Can we have the injection recipe?
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Unread 10-23-2010, 09:03 PM   #8
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A thing of beauty! Congrats, bro!
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Unread 10-23-2010, 09:15 PM   #9
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Quote:
Originally Posted by RedPig View Post
Man that looks great. Very nicely done. Can we have the injection recipe?
I can't give it out, but I can give you a generic:



Dump the broth (available @ Whole Foods) into a bowl, heat, and add 1 tblsp of brisket injection. Allow to come to room temp (the brisket too) and inject.

If you have someone like my wife to feed who hates salt & spices, inject with just the broth. The small piece of brisket in the pic was done with the broth only, and it was quite tasty.
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Unread 10-23-2010, 09:16 PM   #10
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Quote:
Originally Posted by Boshizzle View Post
A thing of beauty! Congrats, bro!
Don't know how I got along without the NanoQ, bro. Worth its weight in gold.
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Unread 10-23-2010, 09:21 PM   #11
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Those electronic doo-dads are pretty nice. I'm really enjoying my stoker too. If it can reduce my trips outside this winter, I will be a happy camper.
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Unread 10-23-2010, 09:25 PM   #12
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Quote:
Originally Posted by btcg View Post
I love that redness you can achieve by low & slow.

Didn't use any wood (not crazy about smoking beef - that is not a smoke ring you see)...


Even though you are not using wood, and are not blowing visible billowing smoke, I do believe you are smoking your beef...and actually, a smoke ring has nothing to do with smoke, but rather a reaction between the nitrogen dioxide (produced by the combustion of wood, charcoal and even propane and natural gas) and the myoglobin in the surface of the meat to form nitrates in the form of nitrous acid, that diffuses into the meat to create that pink ring.

Here is an excellent article that explains the process in detail: http://smokingpit.com/Info/SmokeRing.pdf

I use nothing but lump charcoal in all my cookers and achieve very deep and pronounced 'smoke' rings.
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Unread 10-23-2010, 09:27 PM   #13
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Didn't know that, thank you Bob!
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Unread 10-24-2010, 06:12 AM   #14
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Quote:
Originally Posted by btcg View Post
I can't give it out, but I can give you a generic:



Dump the broth (available @ Whole Foods) into a bowl, heat, and add 1 tblsp of brisket injection. Allow to come to room temp (the brisket too) and inject.

If you have someone like my wife to feed who hates salt & spices, inject with just the broth. The small piece of brisket in the pic was done with the broth only, and it was quite tasty.
Can't blame me for trying. lol.
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Unread 10-24-2010, 06:59 AM   #15
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Looks tasty!
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