Originally Posted by elohel
Yeah, I'm definitely just getting one or the other. Target pre-trims the brisket so it's not the entire thing.
I don't inject or brine it (should I?) as I never though people did that with beef. I also never put anything in the foil, but that seems like a good idea. All of the briskets have been from target, and they're generally pretty lean, so I don't trim much if any fat off of them.
There's your problem's in my opinion. I have done the cuts and they always seam to be dry, not shoe leather dry but dry. Since I have started doing briskets this way I have not had a dry 1. I also use water in a disposable pan, for added moisture.
Here is how I do my briskets;
Trim fat cap 1/4 -3/8 inch, score fat cap, cover with mustard slather, cover with rub, wrap in saran wrap, place in fridge for at least 12 hours longer if time allows. Re cover with rub, place in 200 – 225 degree smoker, try and maintain 215 degrees, spritz every couple hours after 4. Smoke till IT 190 degrees, Pull, spritz, wrap in HD foil, place in towel lined cooler for couple hours. Slice thin, de-fat drippings and juice in foil, add 1/4 cup beef broth, 1/4 cup Worcestershire sauce, 1 tsp rub, and few shakes chipotle Tabasco sauce, reduce for Ajue. Drizzle Ajue over slices; serve with remaining Ajue on the side.
1 – 16 oz bottle cheap yellow mustard
2 Tbsp Worcestershire sauce
1 – Bottle Kroger stake seasoning (size of bottle escapes me, none in cupboard to check. Think its 8 or 12 oz)
1/4 cup dark brown sugar
1 Tbsp Beau Monde seasoning (secret ingredient)(leave this out and rub totally changes)
1 Tbsp dry mustard
1 Tbsp smoked paprika
2 tsp garlic powder
1 1/2 tsp chili powder
1 1/2 tsp onion powder
1 1/2 tsp Italian seasoning
1 1/2 tsp Lawry’s seasoning salt
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground ginger
Mix everything together sample, add chipotle chili pepper to adjust heat as needed. I always add 1/2 Tbsp then sample, and go from there.
1/2 - 2 Tbsp chipotle chili pepper (heat varies with each bottle and brand)
8 oz Apple Cider (100% Apple juice good substitute)
6 oz Jack Daniel’s (Evan Williams’s good substitute)
4 oz water
2 oz Apple Cider Vinegar
Here's a thought if you don't want to buy a full packer buy the smaller cut lean briskets and put bacon on it. Change the bacon as the fat renders out, never tried this but I'll bet it works