Brisket
1. Injection: 1 can of beef broth, 1 tsp better than bouillon, 1 Tbsp minced garlic, various herbs and spices. Night before, mix up injection liquid and store in frig overnight. Morning of the smoke, rinse meat and inject.
2. Rub: Pat dry and rub with yellow mustard. Liberally sprinkle with your favorite bbq rub, onion powder, garlic powder, black pepper, salt and red pepper flakes.
3. Smoke: Put meat on smoke for approximately 3 to 4 hours at approximately 240 degrees. Look for the nice mahogany color or an internal temp of 150 – 160.
4. Wrap: When the meat meets requirements in step 3, pull meat from smoker and put in foil pan to wrap and finish. I add the remaining injection juices that weren’t used in step #1 to the pan(s). Cover tightly with foil and back in the smoker or over at 240 – 250 for the remainder of the cook. Meat is done at 190 – 195 degrees internal temp. Goal is not to have a pulled meat but something that will still slice without falling apart. Remove meat from heat and put in an ice chest lined with towels to let meat rest for about an hour before slicing. This allows the meat to retain the moisture and firm up for slicing.
5. If I am making sandwiches with my brisket, I like a garlic mayo (aioli) over bbq sauce. Try it once and see what you think. 1 ½ cup mayo, 2 gloves of minced FRESH garlic and 1 Tbsp lemon juice. Make ahead and allow flavors to meld together.
1. Injection: 1 can of beef broth, 1 tsp better than bouillon, 1 Tbsp minced garlic, various herbs and spices. Night before, mix up injection liquid and store in frig overnight. Morning of the smoke, rinse meat and inject.
2. Rub: Pat dry and rub with yellow mustard. Liberally sprinkle with your favorite bbq rub, onion powder, garlic powder, black pepper, salt and red pepper flakes.
3. Smoke: Put meat on smoke for approximately 3 to 4 hours at approximately 240 degrees. Look for the nice mahogany color or an internal temp of 150 – 160.
4. Wrap: When the meat meets requirements in step 3, pull meat from smoker and put in foil pan to wrap and finish. I add the remaining injection juices that weren’t used in step #1 to the pan(s). Cover tightly with foil and back in the smoker or over at 240 – 250 for the remainder of the cook. Meat is done at 190 – 195 degrees internal temp. Goal is not to have a pulled meat but something that will still slice without falling apart. Remove meat from heat and put in an ice chest lined with towels to let meat rest for about an hour before slicing. This allows the meat to retain the moisture and firm up for slicing.
5. If I am making sandwiches with my brisket, I like a garlic mayo (aioli) over bbq sauce. Try it once and see what you think. 1 ½ cup mayo, 2 gloves of minced FRESH garlic and 1 Tbsp lemon juice. Make ahead and allow flavors to meld together.
