Brisket

[thostorey]

Well, Here's what I've done so far. I have a 51/2lb brisket; fat cap is about 1/8" but not completely covering the meat. I've mixed 3/4 cups of yellow muustard, 11/2 tbs seasoned salt, 1 tbs black pepper, 1 tbs garlic powder, 1 tsp truffle oil and 1 tbs olive oil. I've rubbed the mixture on both sides of the meat, wrapped it in a bag and put it in the fridge.

So, how's that sound so far?

I plan to wipe some/most of the rub off to reduce the chance of too much salt, put it in the smoker tomorrow afternoon and cook it until Sunday whenever, ftc it for a  few hours and serve it for Sunday dinner.

Any suggestions before I get farther along?

Thanks!

Tom in Qualicum Beach

[JJC]

Nope--just send me directions and a flight schedule from Boston to Qualicum Beach . . .

John
Newton MA

[thostorey]

Well, that was less than an unqualified success. Just for starters I paid over 5 bucks a pound for the brisket. I can get standing rib roasts for close to that[:0]. I don't think my wife will let me loose in the store for awhile[:I]

I left the above rub on for three days, wiped most of it off and had it in the BS for about 15 hrs, smoking with hickory for 3 hours. The internal temp was 185 or so when I took it out. I wrapped it in foil, towel, and left it in the microwave from 10am until 5pm.

It looked a lot better than it tasted. It didn't tase bad but it wasn't outstanding, maybe a bit dry.

I think I'll stick to pork butts and salmon for awhile. They normally turn out as advertised.

Tom in Qualicum Beach

[SMOKEHOUSE ROB]

thostorey, i think where it went wrong was you put it in the microwave for 7 hours to FTC. instead of a fully foam-insulated cooler,

[Habanero Smoker]

Also be careful of FTC'ing brisket for such long periods of time, unless you can monitor the surface temperature of the meat to insure that it remains over 140 F.

[BigSmoker]

I have FTC'ed brisket for 6 hours and never had a dried out one except once when I bought a select flat[xx(][xx(][xx(].  If you are going to FTC for that long make sure and add some apple juice to the brisket.  A friend also recently told me about a brisket injection out of Paul Kirks Championship BBQ recipe book.  I used my Reveo and marinated the brisket for a full hour and it turned out to be 1 of the best I ever had.

1-cup beer allowed to go flat (i never do)
1/2-cup bbq sauce of choice
1/2-cup soy sauce
1/4-cup worchestershire sauce
1-Tbl. granulated cane sugar
1-Tbl. finely gnd. blk.pep.
1-tsp. non-iodized salt

combine all ingredients in a medium sized non-reactive saucepan over medium heat and simmer for 15 min. stirring until well combined.

use the baste warm or at room temp.
(i use as an injection fluid for brisket or pork and it's excellent!)

After I marinated the brisket with the above mop sauce I coated it with 1/2 Dizzy Pig Cow Lick and 1/2 turbinado sugar Smoked with 4 hrs of hickory.  Took 12+ hrs to hit 185f.  I only did the FTC for 2 hours then sliced thin across the grain and foodsaverd 1/4 lb packs for Christmas gifts.  HTH.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.