ADVERTISEMENT

Brisket report....

Nedhaze

All-Conference
Gold Member
Sep 20, 2005
9,115
5,774
698
So I went with the wet brine overnight (about 18 hours) - beef bone broth, water, sugar, brown sugar, salt, garlic powder, onion powder, star anise, cloves, bay leaves, cinnamon (not the full recipe, only what I had), some other random spices (turmeric)... Pulled it out and let it get to room temperature this morning. Around 11 AM, I dried it off and injected liquefied beef tallow (thanks to the butcher shop where I purchased the brisket - they had a fresh supply) into the meat. Rubbed it with salt, pepper, smoked paprika, garlic powder, and onion powder. Went on the smoker and stayed pretty solid at 250 external temp for about 6 hours, internal temp finally got to 195 after I stoked the charcoal around 5 PM. Marinated it every 45 minutes starting around 2 PM with a combo of apple juice, water, salt, sugar and Worcestershire sauce. Cheated slightly and pulled the brisket off the grill around 6:30 PM and microwaved it for 2 minutes... Yeah, I know, so don't bitch at me. Still figuring it out, but this is the best brisket I have ever done. It was damn good...


466126749_1958473367985158_2545330067222602271_n.jpg
 
Last edited:
ADVERTISEMENT

Latest posts

ADVERTISEMENT

Go Big.
Get Premium.

Join Rivals to access this premium section.

  • Say your piece in exclusive fan communities.
  • Unlock Premium news from the largest network of experts.
  • Dominate with stats, athlete data, Rivals250 rankings, and more.
Log in or subscribe today Go Back