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Brisket - Fathers Day

Xring01

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Decided to cook a Brisket, in honor of my dad. Who passed away a few years ago.
One of his favorite things in life was brisket, since we lived in Texas, We made Texas style briskets.
Which means keep it basic let the smoke, meat, salt pepper... low and slow. To me thats the way it should be done.

However, my family eat briskets, but its not there favorite.

Against my better judgement, I am cooking a brisket that I hope caters to them a bit, but still in modified Texas style.
Yep, gonna inject the damn thing. I have done it in the past, (sweet heat marinade) with huge success. Not my favorite, but the people I fed, thought it was the best brisket on the planet. It wasnt my favorite, because to sweet and masked the beef a bit. Again I am an old school Brisket type of guy.

So what am I doing for the injection, that I hope makes my family say (ohhh damn)...but still makes me happy.
3 Cups of Knorr Beef Broth
Some Kikkoman Chili Ponzu
Some Worchestershire sauce
1/3 stick of butter
brown sugar - kept adding till I got the hint of sweetness I wanted —- very mild sweet... on a scale of 1-10... its maybe 1, 1.5
buffalo wing sauce - added a few squirts for a hint of heat and hint of vinegar... on a scale of 1-10.... its maybe 1, 1.5
Added a boatload of my own seasoning/rub... (btw... I havent forgot the guy that I owe the bottle to...)
This above ingredients are what I had on hand.... no shopping, just opened the fridge and started grabbing shit.

I want the beef broth/butter to be dominant, with a few minor hints of salt, sweet, heat, vinegar...

I think, I am on track.

Planning to inject the marinade into the brisket before noon today.... (Marinating for 12 hours ish) and may start cooking the brisket around midnight tonight. That way Its fully cooked prior to noon on sunday, and can rest for 3-4 hours, before we dig into it.

Any thoughts on this grand plan...
 
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Xring01

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Yesterday, It was a bit difficult finding brisket. Luckily for me, my wife called the local Smart and Final. Not only did they have a few...literally 4, but they had them for $4.09/lb, vs... $6 - $9 everywhere else.

So I bought this one... and you get what you pay for. This one had alot of the very hard fat, that doesn‘t render out very well. So I trimmed it down alot more than I normally would. In addition, I do not need as much as a fat cap, because I just was going to inject it, with moisture, and butter.....

These pics outline, how I trimmed this one.

It injected, and sitting in a small ice chest, marinating for now, with several bags of ice to keep it at the right temp.
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nordic454

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I put mine in today at noon(eastern time lol) for tomorrow’s dinner. 15lbs, got it for $1.99/lb! I pulled it at 165 degrees and wrapped it in foil with a can of beef consume’, and then continuing till it hits 205-209. Then resting it in a cooler for 3hrs.
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Riverbound

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Damn. I paid that much for flat yesterday. 🤦‍♂️
Pulled mine a little while ago resting now.
Doing some pulled pork too.
View attachment 890611
Final product on the brisket View attachment 890612
well I tired different things this go around.
1) cooked the brisket fat side down. Unusually so fat cap up and render down through the meat.
2) pushed through the “stall” and didn’t Texas crutch the brisket.
3) pulled at internal of 201(usuallypull at195) and then placed in cooler wrapped to rest.

it made a dry brisket (in my Opinion) it cut more like pulledpork than like sliced brisket. I have a few tricks that moistened up the brisket, And everyone absolutely loved it but I was disappointed.

flavor was all there(and then some) it was just dry to me, And didn’tslice right.
 

Xring01

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Fired it up...
Coals are coming up to temp...
about to start this party
 

Xring01

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Started is around midnight last night, pulled it at 10am, its been resting since... about to dig into this sucker...
 
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nordic454

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So the brisket turned out amazing. Went a total of 20hrs on the smoker, then I wrapped in towel and rested in the cooler for 3hrs. After which I separated the flat and the point, at which time I diced up the point to make burnt ends. Placed the cubes into a foil pan, along with the 1/2 leftover beef soup/juices, mixed with a little water and 1/2 bottle of Fox’s bbq sauce. Placed that right on my grill for about an hour or so on medium heat to let the sauce reduce. They turned out amazing! I placed my sliced brisket in a large pan, mixed up the other 1/2 bottle bbq sauce with Worcester, and 1/2 cup water, to let the meat set into for a bit. Father’s Day was a success!

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