Also I am wondering if a rub is necessary. I understand that Texas brisket usually just gets salt and pepper but have seen a lot of videos using rubs. The beef rub that on the AmazingRibs site has garlic powder, onion powder, chili powder and chilpotle. That doesn't sound all that good to me so I was thinking about skipping it altogether. Is that a bad idea? It is spread over a big piece of meat so maybe it would work. Help Please.
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A Couple more Questions about Brisket
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A Couple more Questions about Brisket
Thanks for the previous help. I am probably overthinking the process so I need a little grounding. I bought a prime brisket from Costco on Monday. I trimmed it this afternoon and am dry brining it now. I am pretty much following Meatheads recipe on the website but I am thinking about skipping the injection step. What is the consensus on injection?
Also I am wondering if a rub is necessary. I understand that Texas brisket usually just gets salt and pepper but have seen a lot of videos using rubs. The beef rub that on the AmazingRibs site has garlic powder, onion powder, chili powder and chilpotle. That doesn't sound all that good to me so I was thinking about skipping it altogether. Is that a bad idea? It is spread over a big piece of meat so maybe it would work. Help Please.Tags: None
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A prime brisket doesn't need injecting, IMO. I only inject select or choice briskets, and I'm a big believer in injections as an insurance policy against a dry flat. I've never injected a prime brisket and each one has turned out pretty darned good, FWIW.
Let your taste buds make the decision about what rub to use. True Texas brisket uses salt and pepper only, as you mention. My family happens to prefer Meathead's Big Bad Beef Rub on briskets. Choose what appeals the most to you. Then next time you can make any changes. There are going to be a lot more briskets in your future, I'm guessing.
KathrynLast edited by fzxdoc; April 16, 2021, 04:53 PM.
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The rub is used not only for flavor but to help create a bark, or crust, on the brisket. I’d at least do a salt and pepper rub if the other one doesn’t appeal to you. But remember also, by the time the brisket is done, the rub you apply should not overpower the flavor of the brisket, if applied properly. A prime brisket usually shouldn’t need an injection, it should be plenty juicy on its own, if cooked properly.Last edited by Panhead John; April 16, 2021, 05:35 PM.
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Costco Prime briskets really don't need injection in my opinion. If you think your flat is a bit skinny (like less than an inch) you might try injecting some beef broth into that area. It's going to dry out no matter what you do. I've just gotten into the habit of cutting it off and making pastrami out of it, but that's a whole different story.
As to seasoning, well being a Texan I too like the pepper only (after 24 hours minimum of salt brine). Do the same thing with beef ribs. However, I also really endorse Meathead's BBBR (recipe on the free side). Either way that bark should be rich and dark. Good luck, you'll do fine. If not now, then next time!!!
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...and don't bother to listen to that guy above with the weird eyes, he's kind of scary. And the motorcycle chap above him, well do you trust what a biker has to say?
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I think most people are worried about their first brisket cook, and I don't know anyone who didn't survive that cook.Try to relax and just cook it. It may not be super, but the vast majority of first brisket cooks turn out at least OK.
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I’ve injected and I’ve not injected. It is a big PITA and you can’t really tell. Don’t bother. If your brisket comes out dry, injecting it wouldn’t have helped.
I use Meathead’s rub, but I add more salt and pepper to it, lessening the effect of the other ingredients. But I liked it when I used it exactly as he wrote it, too. In the end, what you will taste will be beef. Anything from salt and pepper to a fancy gourmet multi ingredient rub will be fine, as will anything in between.
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Thanks for the comments. I had a few hiccups along the way but I think things are going OK. Put the brisket on at midnight. I wrapped the brisket in butcher paper at the 11 hour mark but found it a bit difficult to get it very tight. I am considering pulling back out and wrapping in foil instead. I think I can get that much tighter. Had to replenish the water and add a bunch more charcoal. That is a bit tricky on a WSM.
Now at 11 hr 30 min. Smoker temp 223.6, meat temp 167.3.
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You can add handles to the WSM to make adding coals easier.
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More WSM mods from Baby Back Maniac. He drilled the WSM and put the handles horizontal. I have been procrastinating about doing this for awhile now.
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On the WSM .... for adding coals, use the door as a slide and pour the coals down it into the fire chamber. Works like a charm. For adding water, get a plastic juice pitcher with a decent spout so that you can control where the water goes. Pour it in from above the top grate. A little tricky, but not overly so.
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
zupanj Butcher paper won’t get tight. Don’t worry about it. Don’t continually fiddle. Do your cook as planned. See how it comes out. Adjust for the next one, if you need to.
As far as your above questions .... I never inject. I only use coarse pepper, granulated garlic, and kosher salt for my rub. Nothing else. I stole Aaron Franklin’s "secret recipe" :-)
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Wow the stall is lasting forever. Expected to finish 2 hours ago but temp was only at 187.7. Put the wrapped brisket in a 300 degree oven and that seems to finally started to move the temp. It's a 14 lb brisket.
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ecowper nailed it. Every brisket is different and every brisket decides in its own when it’s done in my experience.
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I never do briskets at 225° any more. 250 to 275° (or higher for some folks) gets them done more quickly with shorter stalls, at least in my smokers. That said, 225° is a magic number for smoking meats for many, so we each do what appeals most to us. But if you ever try a brisket, pork butt, or pastrami at 250° or higher, you may not want to go back.
Kathryn
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Originally posted by fzxdoc View PostI never do briskets at 225° any more. 250 to 275° (or higher for some folks) gets them done more quickly with shorter stalls, at least in my smokers. That said, 225° is a magic number for smoking meats for many, so we each do what appeals most to us. But if you ever try a brisket, pork butt, or pastrami at 250° or higher, you may not want to go back.
Kathryn
NOW - on a pellet grill you might want to stay low until the stall because as I understand it, they produce less smoke at higher temps. After the stall and wrapping? PUMP IT UPLast edited by rickgregory; April 17, 2021, 04:29 PM.
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