I've learned a few things since I wrote this write up.
1.) Ditch the beef broth injection method.
2.) When you trim the fat off your brisket, take the fat trimmings and put them in a large pot on the stove and cover. Set the stove to setting 2 or 3. Let it render liquid beef tallow.
3.) Filter the liquid through a mesh ladle or mesh scoop into a container.
4.) Inject liquid beef tallow into your brisket (after you apply your rub).
5.) put an aluminum tray under your rack to catch the juices.
6.)Ditch the wrap method (no foil or butcher paper). Why? It isn't necessary. It's personal preference. I have done both. The turkey bag method retains moisture in the brisket the best.
Now you can go one of two ways here.
Method 1.) For the BBQ Purists
OR
Method 2.) For those who have limited time
Method 1 or Method 2 really comes down to personal preference. There is no right or wrong answer or preference here.
I personally go with Method 2. Why? It saves me from having to reload the smoker with charcoal and wood. It saves wood and charcoal for another smoke. It saves me on time that I can use to shutdown the smoker, clean up and work on other food prep for side dishes and desserts and kitchen clean up.
Also, once you establish a firm bark on the brisket, smoke has already penetrated the meat completely.
There is nothing to be gained by leaving it on the smoker for the entire duration. The oven will finish the job and you don't have to worry about temperature spikes or the fire dying out and running late and not having the food ready on time for family or guests.
Enjoy and Smoke On!
1.) Ditch the beef broth injection method.
2.) When you trim the fat off your brisket, take the fat trimmings and put them in a large pot on the stove and cover. Set the stove to setting 2 or 3. Let it render liquid beef tallow.
3.) Filter the liquid through a mesh ladle or mesh scoop into a container.
4.) Inject liquid beef tallow into your brisket (after you apply your rub).
5.) put an aluminum tray under your rack to catch the juices.
6.)Ditch the wrap method (no foil or butcher paper). Why? It isn't necessary. It's personal preference. I have done both. The turkey bag method retains moisture in the brisket the best.
Now you can go one of two ways here.
Method 1.) For the BBQ Purists
- continue the smoke till the brisket is probe tender or about 197° I.T. (It should be jiggly like jello).
- Pull the brisket.
- Put it in a turkey bag.
- Filter the juices from the aluminum tray through the mesh ladle into a container.
- Pour juices over the brisket in the turkey bag.
- Force all air out!of the bag, tie it off with a zip tie.
- Wrap in a towel.
- Wrap in a second towel.
- Toss in a cooler for 3-5 hrs. The brisket will continue to cook and render.
- Remove from cooler, towels and turkey bag
- Brush with beef tallow.
- Slice and serve.
OR
Method 2.) For those who have limited time
- continue the smoke till the brisket has established a firm bark that doesn't wipe away when you touch it.
- Preheat oven to 275° F
- Pull the brisket.
- Put it in a turkey bag.
- Filter the juices from the aluminum tray through the mesh ladle into a container.
- Pour juices over the brisket in the turkey bag.
- Force all air out of the bag, tie it off with a zip tie.
- Put the brisket in a pan or on a large cookie sheet and put it in the oven.
- Set a timer and CHECK IT EVERY 15-20 mins OR SO! Until it's probe tender or I.T. IS 197° F (should be jiggly like jello). Do NOT run off and forget about it. You will have a dry brisket if you do. (Ask me how I know...)
- Wrap in a towel.
- Wrap in a second towel.
- Toss in a cooler for 3-5 hrs. The brisket will continue to cook and render.
- Remove from cooler, towels and turkey bag
- Brush with beef tallow.
- Slice and serve.
Method 1 or Method 2 really comes down to personal preference. There is no right or wrong answer or preference here.
I personally go with Method 2. Why? It saves me from having to reload the smoker with charcoal and wood. It saves wood and charcoal for another smoke. It saves me on time that I can use to shutdown the smoker, clean up and work on other food prep for side dishes and desserts and kitchen clean up.
Also, once you establish a firm bark on the brisket, smoke has already penetrated the meat completely.
There is nothing to be gained by leaving it on the smoker for the entire duration. The oven will finish the job and you don't have to worry about temperature spikes or the fire dying out and running late and not having the food ready on time for family or guests.
Enjoy and Smoke On!
