Ya know... Like the dog who thinks the dog treats are bacon?!? :lol:
When I went to the butcher shop a couple of weeks ago, I bought a cryovac'd flat. I cooked it this weekend. I started out yesterday afternoon by rubbing it liberally with Wizard's BBQ Kickin' Beef Rub. I let it sit overnight in the 'fridge. the flat had been over-trimmed, and didn't have a lot of fat, so i decided to try injecting it. Last night I took a can of fat free, low sodium beef broth, added a couple of tablespoons of rub and a clove of garlic and brought them to a simmer. I then strained it and let it sit in the 'fridge overnight. In the morning, I took the brisket and liquid out of the fridge while preheating the Cookshack. I injected the brisket with the broth mixture and put it in the Cookshack with some White Oak. I cooked it at 225 until the internal temp was 190, foiled, toweled and coolered for an hour. When I sliced it, it was nice an moist, and had a great flavor. The Wizard's rub had a nice heat to it.
I took some Blues Hog sauce and thinned it with some of the broth mixture and heated that and served the brisket with that sauce on the side. I also made some hash browns and our Kentucky Fried Chicken knock-off cole slaw recipe, but used fat free mayo and Splenda.
Every time I cook, I learn something and the results get better. This was the best brisket I've made so far.
When I went to the butcher shop a couple of weeks ago, I bought a cryovac'd flat. I cooked it this weekend. I started out yesterday afternoon by rubbing it liberally with Wizard's BBQ Kickin' Beef Rub. I let it sit overnight in the 'fridge. the flat had been over-trimmed, and didn't have a lot of fat, so i decided to try injecting it. Last night I took a can of fat free, low sodium beef broth, added a couple of tablespoons of rub and a clove of garlic and brought them to a simmer. I then strained it and let it sit in the 'fridge overnight. In the morning, I took the brisket and liquid out of the fridge while preheating the Cookshack. I injected the brisket with the broth mixture and put it in the Cookshack with some White Oak. I cooked it at 225 until the internal temp was 190, foiled, toweled and coolered for an hour. When I sliced it, it was nice an moist, and had a great flavor. The Wizard's rub had a nice heat to it.
I took some Blues Hog sauce and thinned it with some of the broth mixture and heated that and served the brisket with that sauce on the side. I also made some hash browns and our Kentucky Fried Chicken knock-off cole slaw recipe, but used fat free mayo and Splenda.
Every time I cook, I learn something and the results get better. This was the best brisket I've made so far.
