Another Hoisin Concoction Injected Brisket & Other Stuff

[Jason TQ]

Done a few injections on briskets that had hoisin along with other stuff in it and doing another one tomorrow. Haven't done a hoisin injection in a while so grabbed it along with other random spices. Wanted to give sage a go in this injection and some celery salt.

This choice brisket has been wet aging for about a month.

So into the fridge tonight and probably start cooking around 9-10am tomorrow on the Hunsaker. I'll throw on some ribs and probably something else tomorrow as well. Weather has been oddly cool the last few days almost feeling like fall which is uncommon. So should be a nice day with some family/friends coming over. Hopefully everyone in FL is staying safe and will be interesting to see what we get in Atlanta and Georgia in general around Mon/Tues.

 

[Czarbecue]

I'm thinking this will remind me of the brisket that I put in my phở...

 

[Titch]

sounds interesting, will the Hoisin burn?

 

[Jason TQ]

sounds interesting, will the Hoisin burn?

Like coming back out? :becky:

But no it hasn't prior.

 

[The Meeper]

Jason - how much do you use ? And does it become too clovey ???

 

[Jason TQ]

Jason - how much do you use ? And does it become too clovey ???

Probably about half a cup. I eyeball it, but might start measuring to see if more makes it more gooder :becky:. Not clovey at all. Kind of adds this savory layer to it that I like.

 

[Jason TQ]

Got it on the smoker about 8:45. Crazy nice out right now as it's in the 60s and no humidity :crazy:.

Fired up

Brisket out of the fridge

Up to temp in about 15mins with the weed burner :clap2:. Though weber cubes has me cooking in about 45

Rubbed

On

Ribs to go on later. Might finish the brisket in the oven depending on my mood when I wrap :-D

 

[KevinJ]

Been contemplating getting a weed burner to start the Drum, 15min is pretty impressive. Gotta love how accurate the Tel Tru is, I purchased a Smoke last Jan during a 15% sale and it's still new in the box.

Dipped into the mid 60's with low humidity down here are couple of days mid week, made it nice for running and biking in the morning, looking forward to more cold fronts coming through soon, plus they'll lower the Gulf water temps so we can quit worrying about freakin Hurricanes until next year.

 

[Jason TQ]

Brisket was about 90mins in here

Trimmed up some ribs for an event next weekend. Got two 3 packs from Costco which I haven't bought ribs from in a while since I normally get them from RD, but was there and figured why not. They are looked great. I'll use the other 2 racks plus the trimmings from the other 4 for later :-D

 

[Jason TQ]

Brisket now wrapped up and into a pan and into the oven to finish

Little leftover snack from some wings we had a few nights ago and some pimento cheese I made yesterday that I am also very excited to put on the brisket :-D

Love some fall Sam Adams beers (don't worry got some Icehouse Edge/steele reserve on backup :mrgreen

Put ribs on and the rib trimmings will go on shortly

 

[Jason TQ]

Buddy just brought one of those inflatable t-rex costumes..............sooooo......might not focus much more......

 

[Twisted T's Q]

you ever try hanging anything in the drum yet Jay ?

 

[MisterChrister]

You always have such creative ideas, I really enjoy your threads and the experimenting they inspire! Especially when you start drinking heavily mid-cook, bwahahaahaa!

 

[Jason TQ]

T-Rex upset his short arms can't let the bottle reach his mouth :clap2:

 

[Jason TQ]

So after a long delay here's the rest. Ran a few errands today and did a few tiny last things to get ready for weather (must less drastic than FL) tomorrow. It was all good. Brisket had great flavor and I like playing with the hoisin. Good bark on the brisket, though I'm not a bark fiend. All was great.

And I ordered on of those T-Rex costumes off Amazon because they are awesome :-D

 

[Jason TQ]

you ever try hanging anything in the drum yet Jay ?

No not yet. I have the stuff to hang, but for whatever reason haven't done it yet :crazy:. Soon though :becky: