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-   -   brisket tips (http://www.homebrewtalk.com/f172/brisket-tips-257494/)

nyer 07-18-2011 02:04 PM

brisket tips
 
I'm doing my first brisket on Friday. I have a rub already but I don't have anything to inject it with yet. Does anyone have a homemade injection recipe or can you recommend something I can buy locally? Do you guys put the brisket right on the rack or in a tin pan? I have some apple wood and plan to buy either mesquite or hickory chucks, any recommendations on the wood?

Bensiff 07-18-2011 02:49 PM

I'm a weird one when it comes to BBQ, just never really picked up the love for the brisket...but I can still give a little thought on how I like to do my low and slow. First, beware of salt levels if you are doing two things to the meat and don't know the ingredients or else you might inject salt and rub salt and have double saltiness and a ruined brisket. I have a BGE with a place setter that I use to prevent direct heat hitting the meat, I then place the meat straight on the rack with a drip pan underneath so I don't mess up my place setter.

For the wood it depends, if you love yourself some good ol' Texas brisket than go with the mesquite. I think that mesquite can get too heavy so I use it sparingly and often mix it with another wood which has a tendency to give distinctive layering of smoke flavors that you can pick apart...ie, someone who knows BBQ will be able to tell you used a couple kinds of wood.

dfess1 07-18-2011 03:55 PM

I pour a can of Dr. Pepper, some worchester sauce, a little crushed garlic, and some apple cider vinegear. Then marinate it for 24 hours. Take it out and and then low and slow. 4 hours in I start basting it with the leftover juice.

Bensiff 07-18-2011 04:01 PM

You use a water pan? I pretty much never open the lid once I begin so the moisture stays in.

dfess1 07-18-2011 04:45 PM

nope. Everything stays pretty moist in this setup. I use a water pan in my SnP though.

Sawdustguy 07-18-2011 08:37 PM

I recommend you invest in some Butcher's BBQ Injection. The injection introduces flavor and more importantly phospates. The phospates in a live animal are lost when the animal is slaughtered. Phospates help the meat retain moisture and help with tenderization. Another manufacturer Ames makes a similiar product called FAB B.

nyer 07-19-2011 12:52 PM

Quote:

Originally Posted by Sawdustguy (Post 3096387)
I recommend you invest in some Butcher's BBQ Injection. The injection introduces flavor and more importantly phospates. The phospates in a live animal are lost when the animal is slaughtered. Phospates help the meat retain moisture and help with tenderization. Another manufacturer Ames makes a similiar product called FAB B.

I printed off your info on doing briskets. I won't be able to get either of those injections before Friday. The only store near me I can think of that might have something is Bass Pro.

JeepDiver 07-19-2011 02:31 PM

I don't usually inject brisket, but when I do I just use Beef Stock with a little Worcestershire. I prefer the taste of the beef, over an real flavoring from an injection. I have a Great Outdoors Smoky Mountain smoker, and the brisket goes on the shelf fat cap up. After the first 2 hours I squirt it down every hour with beef broth, with a little bourbon.

Be prepared to wait. A lot of the briskets I have done hit 2 plateaus, so the temps will stick for a while. I did a 19lb whole brisket that took 22 hours @250 degrees that actually hit 3 plateaus, but man when I took it off (after a couple hours rest in a cooler) it sliced like butter. Brisket, more so than any other meat takes Patience, but the results are well worth it. Also make sure you cut it against the grain. If you are doing a whole brisket, the grain may change on you a few times, so keep an eye on it while you are cutting it.

nyer 07-19-2011 02:47 PM

Quote:

Originally Posted by JeepDiver (Post 3098392)
I don't usually inject brisket, but when I do I just use Beef Stock with a little Worcestershire. I prefer the taste of the beef, over an real flavoring from an injection. I have a Great Outdoors Smoky Mountain smoker, and the brisket goes on the shelf fat cap up. After the first 2 hours I squirt it down every hour with beef broth, with a little bourbon.

Be prepared to wait. A lot of the briskets I have done hit 2 plateaus, so the temps will stick for a while. I did a 19lb whole brisket that took 22 hours @250 degrees that actually hit 3 plateaus, but man when I took it off (after a couple hours rest in a cooler) it sliced like butter. Brisket, more so than any other meat takes Patience, but the results are well worth it. Also make sure you cut it against the grain. If you are doing a whole brisket, the grain may change on you a few times, so keep an eye on it while you are cutting it.

I may skip the injection and just go with the rub. I'm starting it real early Friday morning and then I'm starting a batch of rye IPA. Hopefully it's going to be a fun day of smoking and eating and brewing and drinking. I think I'm throwing a chicken on the smoker and some jimmy dean sausage too.

Sawdustguy 07-19-2011 07:13 PM

Quote:

Originally Posted by nyer (Post 3098117)
I printed off your info on doing briskets. I won't be able to get either of those injections before Friday. The only store near me I can think of that might have something is Bass Pro.

Hey, we all do the best we can with what we can get our hands on quickly. If you ever decide to try it here is what phospate meat injections do in scientific terms.

Quote:

What functional role do phosphates play in meat injection?

Phosphates act to increase the water holding capacity of meat, by forcing the proteins apart, which in turn allows water to move in between protein molecules. Phosphates are also very good chelating agents.

Phosphates are used in meat products for preservation of natural flavours.

Added benefits include:

•Increased moisture retention, which reduces cook-cool losses (decreasing shrinkage) thereby improving yield without a wet "glossy" appearance.

•Developing an intense cured pigment (by reducing nitrite residuals).

•Inhibiting rancidity of fat and "warmed-over flavour" development in re-heated product.


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