Brisket #15


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Brisket #15

Hi Folks

I spent a great BBQ lesson with Phil Wingo's Pork Mafia Pit Master in Goteborg Sweden last weekend.
I got some tips about smoking brisket that I immediately worked on.
I thawed a 11 lb packer CAB brisket, and trimmed heavely on point side, leaving flat mostly untouched.
On meat side some silver skin cleaning.


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Then I let it rest in veggies bath to infuse some hearty taste


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I prepared some beef broth + phosphates + corn starch for injections and I used my new chop's power injection system. Simply awesome !


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I used some yellow mustard to increase bark and to stick the 1 layer dry rub I applied


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I let it rest in fridge some hours (maybe too long with all that salt in it). Then at midnight I put the briskie into the WSM for an overnight smoking session. Cooking T was round 230F. I use some mesquite + white oak chuncks for smoking.


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At 9 hours in (from 3 to 6 hours cooking T dropped seriously round 190F) I rolled brisket in butcher paper.
This time I want to stop cooking at lower IT, round 190 for flat. This is what I learned.
When it was 180/184 in flat and 192/194 in point I stop cooking and foiled in triple layer and wrapped in triple ikea blankets. It rested from 4 pm to 8 pm, dinner time.
It was still super hot when I sliced it.
It was moist in the flat and it had a good texture. Point was better. I suppose the carry over effect brought my brisket over than I wanted to, but next time I try to speed cooking time increasing cooking T round 250F, avoiding such a long rest time.

This was the outcome


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Thanks for stopping by.
Enrico
 
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Enrico,

That has got to be one of the most gorgeous briskets I've seen. You absolutely nailed it.

And what the Sam Houston kind of injector is that you have there?
 
Alan F said:
Wow Enrico, I'm amazed with what you're doing.

So how did it turn out for you??
Click to expand...

I'm feeling better than usual. Moistness is increasing then before and I believe it depends on shorting IT. Unfortunately I had 4 hours resting time with some carry over effect so next time I have to vent before foiling. This time I was afraid because the low flat final IT and I looked for some carry over.
 
Awesome smoke ring. But phosphates for injecting??? Assuming it is sodium phosphate (which is what I gleaned from their site) that is the same stuff used in OsmoPrep (ie. for bowel evacuation pre-colonoscopy). WTH? NFW I'd using that er... crap. Part of my pleasure in BBQ is ensuring my foods are NOT full of chemicals. YMMV
 
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Beautiful, beautiful, beautiful!
Bravissimo Enrico: color, bark and smoke ring are awesome!
Where did you bought that rub?
Unfortunately that kind of stuff is hard to find here...could you tell me something about it? I like do rub by myself, salt, pepper and what else?

Spero che quel brisket sia stato buono quanto bello! Traduction: I hop that brisket was good as beautiful!
 
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