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...
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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