Kaz S
TVWBB Pro
So this weekend I did my best brisket to date for a father's day dinner for dad (he will be out of town for father's day). It was so awesome let me tell ya how I did it. I picked up little tidbits from all over this site and put em to work on my beef.
I bought left handed brisket that was floppy at the store and fairly even across the flat. Not to thin at the flat end from walmart 12lbs for $25.
I wet aged it in the back of the fridge behind a case of beer for 21 days after the purchase date.
The night before the cook I injected it with FAB-B mixed 1 part apple juice, 1 part low sodium beef broth, and 1 part strained stubbs beef marinade. I used a big multi tip injector. Then marinated in a 2.5 gallon ziplock with the leftover injection and the remainder of the stubbs. And back in the fridge over night.
2 hours before the cook, I took out the brisket patted dry with paper towels and applied weber's smokey mesquite rub. And back in the fridge.
Got the 18.5 wsm going with a empty foiled water pan, some pecan, hickory, and mesquite chunks for smoke, and put the cold meat on fat side down while the smoker came up to temp. I did a high heat cook. It took about 45 min for the smoker to get up to 325• And ran between 325-350• For 2.5 hours until the internal registered 170• Put it in a tightly foiled aluminum pan fat side up and back on for 2 hours. Then took it off but left it in the foiled pan for 1.5 hours then removed the point and sliced.
OMG! This was the most tender juicy meat. Incredible smoke ring. Not to sweet, spicy, or salty. Awesome beefy flavor. Now I understand when they talk about brisket having a prime rib flavor. Moist - super moist - and the meat fibers just spider webbed apart as u picked up the meat.
My dad swears I did it in the oven all night. It just blew his mind that it could be that tender and smokey in 5-6 hours. He was just begging for my secret. I just had to smile and say with the weber bullet brisket is easy. But dad really did love it. And so did everyone else. I was very happy with the result.
So my question is, does it get any better?
Thanks!
I bought left handed brisket that was floppy at the store and fairly even across the flat. Not to thin at the flat end from walmart 12lbs for $25.
I wet aged it in the back of the fridge behind a case of beer for 21 days after the purchase date.
The night before the cook I injected it with FAB-B mixed 1 part apple juice, 1 part low sodium beef broth, and 1 part strained stubbs beef marinade. I used a big multi tip injector. Then marinated in a 2.5 gallon ziplock with the leftover injection and the remainder of the stubbs. And back in the fridge over night.
2 hours before the cook, I took out the brisket patted dry with paper towels and applied weber's smokey mesquite rub. And back in the fridge.
Got the 18.5 wsm going with a empty foiled water pan, some pecan, hickory, and mesquite chunks for smoke, and put the cold meat on fat side down while the smoker came up to temp. I did a high heat cook. It took about 45 min for the smoker to get up to 325• And ran between 325-350• For 2.5 hours until the internal registered 170• Put it in a tightly foiled aluminum pan fat side up and back on for 2 hours. Then took it off but left it in the foiled pan for 1.5 hours then removed the point and sliced.
OMG! This was the most tender juicy meat. Incredible smoke ring. Not to sweet, spicy, or salty. Awesome beefy flavor. Now I understand when they talk about brisket having a prime rib flavor. Moist - super moist - and the meat fibers just spider webbed apart as u picked up the meat.
My dad swears I did it in the oven all night. It just blew his mind that it could be that tender and smokey in 5-6 hours. He was just begging for my secret. I just had to smile and say with the weber bullet brisket is easy. But dad really did love it. And so did everyone else. I was very happy with the result.
So my question is, does it get any better?
Thanks!
