A very special smoke

robin h · Jun 6, 2017

Hey everyone

I need some advice. I have done one brisket in the past and have a very important cook coming up. I am sure that everyones lives have been touched by someone that has had cancer or is going through it now.

Well my wife good friend is battling stage four brain. He loved my pork butt I recently cooked for him. Now is asking for more. Nothing is more pleasing then to be able to give someone what they wish for & the expression on a persons face when they taste good food, especially when it came from your pit is PRICELESS.

SO. I am doing a brisket for him. Now my last one I put a bit of Jeff's rub on it and nursed it along for 12 hours till the brisket fell apart. It was good. But I want to BLOW his SOCKS OFF with this brisket. I will stay up all night and day if thats what it takes. This is very special to us.

Question

Do I inject?

If so do I do t with beef broth and SPG?

Rub

Just go TEXAS style SPG or get fancy?

I will be doing the brisket in my WSM and am going to use Mesquite wood.

Thanks for listening & hopefully I can get some good advise. I just want this to be perfect.

noboundaries · Jun 6, 2017

Robin, so sorry to hear about your friend. I'm sending my prayers to him.

I've never injected a brisket, but I've seen it done a lot on TV. If I was to inject a brisket, I'd use a low sodium, store bought beef broth and would not add any rub. Brisket is a rich cut of meat with an amazing flavor and texture on its own, that's why I don't mess with the internal flavor profile. Maybe one of the folks who compete can give you better guidance than I can concerning injections.

When I've tried other rubs on brisket, including a Texas Coffee Rub, I always come back to SPOG. It is simple and complements the meat beautifully.

Hickory or mesquite are my two favorite woods on brisket. A big hunk of beef needs a big wood taste IMO.

I'll send you a prayer or two also.

pc farmer · Jun 6, 2017

I have been vac dry brine overnight.

Been really good.

Then just add simple seasoning.

sauced · Jun 6, 2017

So sorry to hear that but glad you are bringing some happiness!! For me, never injected, just salt, pepper, little onion and garlic and use mesquite wood.

robin h · Jun 6, 2017

Thank you for your advice & prayers.

I do agree. Just let the smoke & SPOG bring out the greatness of the brisket. Some time simple is the best.

robin h · Jun 6, 2017

Thank you for your advice & prayers.

I do agree. Just let the smoke & SPOG bring out the greatness of the brisket

c farmer said:
I have been vac dry brine overnight.

Been really good.

Then just add simple seasoning.

I have very little experience with brine. I would be worried about messing it up.

indaswamp · Jun 6, 2017

c farmer said:
I have been vac dry brine overnight.

Been really good.

Then just add simple seasoning.

^^^this^^^^

Brining is a very key step to moist briskets. The salt denatures the proteins and that grabs onto water. Aaron Franklin dry brines his briskets for 18~24 hours prior to hitting the pit. I do the same.... remember-1/2 tsp per lb. of meat and try to distribute it evenly on both sides.

hardcookin · Jun 6, 2017

Sorry to hear about your wife's friend.
Usually for brisket I keep it simple -SPOG. I will usually wrap the brisket with butcher paper around 160 - 170. At that temp the brisket has the desired bark I want. "Which is my preference"
And I will finish to probe tender in the thickest part of the flat, which can be from anywhere 195 - 210.
I think one of the best things you can do for a brisket is when you pull the brisket just let it sit on a table uncovered for 5mins. Then pan and cover with foil and rest for a couple hours in a cooler.
Hope this ends up being your best brisket ever!

robin h · Jun 7, 2017

Indaswamp said:
^^^this^^^^

Brining is a very key step to moist briskets. The salt denatures the proteins and that grabs onto water. Aaron Franklin dry brines his briskets for 18~24 hours prior to hitting the pit. I do the same.... remember-1/2 tsp per lb. of meat and try to distribute it evenly on both sides.

Does the salt penetrate the fat cap? I will go on Franklins set he must have instructions.

SmokinAl · Jun 7, 2017

S & P & hot & fast.

That's how I do 'em.

Al

indaswamp · Jun 7, 2017

Robin H said:
Indaswamp said:

^^^this^^^^

Brining is a very key step to moist briskets. The salt denatures the proteins and that grabs onto water. Aaron Franklin dry brines his briskets for 18~24 hours prior to hitting the pit. I do the same.... remember-1/2 tsp per lb. of meat and try to distribute it evenly on both sides.

Click to expand...

Does the salt penetrate the fat cap? I will go on Franklins set he must have instructions.

There is a youtube video where a traveling chef works @ restaurants for 24 hours and does a show on it. If you watch that video, you will see/hear the briskets being prepped/salted and left to rest for 18~24 hours.

salt will penetrate fat, but slower than meat.

robin h · Jun 11, 2017

IMG20170611190332.jpg

robin h
Jun 11, 2017

So I started the cook for my wife friend tonight at 1930 hrs. The brisket was 14.7lbs before I trimmed off some fat maybe lost a pound or two. The WSM has been holding 230 to 240 deg for the past 2.5 hours. Hope I will be able to sleep tonight LOL. Maybe around midnight I will put the meat prob into it to see how the piece is coming along. When I open the lid I will take a picture & post updates. Hoping it will be done for lunch tomorrow. But it will be done when it is done.

Just a bit of fresh cracked pepper & Kosher salt with a bit of garlic & onion powder.

robin h · Jun 12, 2017

Update

10 hours into the cook. I.T reached 170 deg so I wrapped the brisket and put it back on.

IMG20170612050923.jpg

robin h
Jun 12, 2017

IMG20170612050928.jpg

robin h
Jun 12, 2017

Its been a long night still can't leave the WSM for to long temps are still fluctuating. Maybe in a few more cooks.

jdowd2 · Jun 12, 2017

Try putting your charcoal in a ring around your grill and leave a little gap somewhere. Then just light one end and it will burn like a fuse. Lasts for hours. I add some damp wood chips to the ring in a few places.set back and relax.

robin h · Jun 12, 2017

jdowd2 said:
Try putting your charcoal in a ring around your grill and leave a little gap somewhere. Then just light one end and it will burn like a fuse. Lasts for hours. I add some damp wood chips to the ring in a few places.set back and relax.

Ya I will try that next time. I thought the minion style would burn more steady. The is the 5th cook on the WSM & I heard they are hard to control at first. But I will try the snake method next see how it goes.

robin h · Jun 12, 2017

Well she is in the cooler resting. 14 hours total cook time for a 14lb brisket at 230 to 250 seems quick. But when the prob says 205 you take it off. (My maverick prob is pretty accurate)

robin h · Jun 12, 2017

Here is the finish product. Almost didn't get a picture when slicing. A bit to tender as it could barley hold up for the bend test. Needed more smoke but the ring is not bad. Next time I will trim more fat off.

IMG20170612105546.jpg

robin h
Jun 12, 2017

IMG20170612160007.jpg

robin h
Jun 12, 2017

IMG20170612160013.jpg

robin h
Jun 12, 2017

A very special smoke

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