Brisket!

[Ron_L]

After several days of delays due to rain and threats of rain I finally got to cook today! I had two 10 lb briskets that I took out of the freezer a few days ago. I injected them with a mixture of beef broth, worcestershire, soy sauce and some Montreal Steak Seasoning and rubbed them with more Montreal Steak Seasoning. I cooked them in my Good One until they were close to the color I wanted and then foiled them until they were 195 internal. Then i coolered them for an hour, sliced and ate! Here's pics of one of them.

One other thing... I used a small tater to hold my Nutemp probe above the grate. Here's what a tater looks like after a long cook...

Here's the inside of the tater! It was hard as a rock!

 

[The_Kapn]

Good looking Briskie.
How was that Montreal Steak Seasoning??? I have been thinking of trying some, just have not got around to it.

Tater is just a tad done for my taste :lol:

Thanks,

TIM

 

[Ron_L]

I've switched to Montreal Steak Seasoning exclusively for brisket. I really like the flavors. It may be to chunky for competition, so if I were to try it at a comp I would probably give it a gring first to eliminate the large pieces. Sams Club has a knockoff called Canadian Steak Seasoning that is cheaper.

The tater was a farking golf ball!

 

[Q_Egg]

Results look great! I assume you are pleased with ...

... the taste?? I am about convinced to do the injector thing and I guess I will just have to experiment with technique to find what I like best. Can you describe (roughly) what you did .... number of injections, how far apart, how much of syringe in each shot, etc.?? I recently saw those comments re. one TV pro who punches and squirts very quickly, Then I saw him briefly at the Alabama BBQ contest (TV). I don't need to be in a hurry (one brisket) so maybe that technique is not something to learn.

Thanks for the comments and pics!

 

[thirdeye]

Good looking Briskie.
How was that Montreal Steak Seasoning??? I have been thinking of trying some, just have not got around to it.

Tater is just a tad done for my taste :lol:

Thanks,

TIM

I really like the stuff, here is a mixture you can try out:

Montreal Steak Rub – A coarse rub suited for beef, but also good on pork, chicken and potatoes.

Ingredients:
3T coriander seeds
3T black peppercorns
4T dried bell pepper (mix green & red bell pepper)
2T onion flakes
2T garlic flakes
2T sea salt
1T caraway seeds
2T dill seeds
1T dried thyme
1t dried lemon peel

Combine all ingredients and grind in a coffee grinder.

It is good and coarse.

 

[Ron_L]

Thanks for the recipe, Thirdeye. I'll try making my own! I'm not sure if the Canadian Steak Seasoning I bought at Sams has all of that in it, but the recipe sounds great!

Tom... Yeah the brisket tasted great. It was my first in the Good One, but it may have been my best yet.

Here's what I did... I started with a large can of Swanson beed broth (I think it's about 6 cups but I'd have to drag it out of the recycling bin to look for sure). I heated it in a sauce pan and added some worchestershire and soy (about 1/4 cup each) and a tablespoon of the seasoning and turned off the heat and let it all steep for a while. Then I poured it into a large bowl and stuck it in the freezer until it was cool.

then I just started injecting. I didn't use all of the mixture, but I used at least half of it. I didn't keep track of how many places, but I try to keep the holes to a minimum. I'll stick the needle in, squirt out some mixture as i pulled the needle almost all they way out, then turn the injector a little and stick it back in and repeat this until the injector is empty. I use one of the large metal injectors from Cabelas. I try to cover the whole chunk of meat as evenly as I can. I just keep going until it looks like the meat can't take any more. At one point I had a brisket fountain with stuff squirting out of one hole while I was injecting in another!

 

[Q_Egg]

Useful description ! Thanks for the detail ....

T

......... I'll stick the needle in, squirt out some mixture as i pulled the needle almost all they way out, then turn the injector a little and stick it back in and repeat this until the injector is empty. I use one of the large metal injectors from Cabelas. I try to cover the whole chunk of meat as evenly as I can. I just keep going until it looks like the meat can't take any more. At one point I had a brisket fountain with stuff squirting out of one hole while I was injecting in another!

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... This gives a good basis for my next cook and keeps me from 'panicing' if stuff starts squirting out !!

Regards,