Okay, due to circumstances beyond my control, I no longer have a smoker available. Not going to get into "why" just now, I'll have to explain later.
But I just couldn't pass up that Kroger brisket coupon, and got a 12 pounder a few days ago. So, about 10 lbs after trimming, I rubbed with "Eat Barbecue: The Most Powerful Stuff Purposeful Rub" and some coarse ground black pepper. Then injected with a mixture of
1 cup beef broth
1/4 c. Worcestershire, and
1 T. liquid smoke,
and hoped for the best. Got it in the oven at 230° (fat side up) about 11pm last night, with my last 2 beers in the pan for humidity.
At 5 hours, it was at 152° IT. This pic is at 9 hours in. Mopped with reserved smokey liquid. It was still in the stall at that time, so I wrapped in foil, fat side down.
At 200° IT around hour 15, I probed, and while most of it was butter tender, there was still some resistance in the middle of the flat. So against my better judgement, I repositioned my probe and let it go a little longer. Pulled it at 4:40 pm. Turned out to be slightly overdone, and was tricky to slice, but still tasty. Not as good as on a real smoker, but certainly serviceable.
This is fat side down. Most of the fat rendered well.
I miss the smoke ring. Pic makes it look a little dry, but it was fine. First time using liquid smoke like this, and I was afraid it might overpower the beef, but it played as a decent background flavor.
Plated with some corn and Dutch's Wicked Beans.
So not my preferred way of making brisket for the 4th, but much better than nothing.
But I just couldn't pass up that Kroger brisket coupon, and got a 12 pounder a few days ago. So, about 10 lbs after trimming, I rubbed with "Eat Barbecue: The Most Powerful Stuff Purposeful Rub" and some coarse ground black pepper. Then injected with a mixture of
1 cup beef broth
1/4 c. Worcestershire, and
1 T. liquid smoke,
and hoped for the best. Got it in the oven at 230° (fat side up) about 11pm last night, with my last 2 beers in the pan for humidity.
At 5 hours, it was at 152° IT. This pic is at 9 hours in. Mopped with reserved smokey liquid. It was still in the stall at that time, so I wrapped in foil, fat side down.
At 200° IT around hour 15, I probed, and while most of it was butter tender, there was still some resistance in the middle of the flat. So against my better judgement, I repositioned my probe and let it go a little longer. Pulled it at 4:40 pm. Turned out to be slightly overdone, and was tricky to slice, but still tasty. Not as good as on a real smoker, but certainly serviceable.
This is fat side down. Most of the fat rendered well.
I miss the smoke ring. Pic makes it look a little dry, but it was fine. First time using liquid smoke like this, and I was afraid it might overpower the beef, but it played as a decent background flavor.
Plated with some corn and Dutch's Wicked Beans.
So not my preferred way of making brisket for the 4th, but much better than nothing.
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