Beef Brisket Smoke
I got a 7.5 lb cryo packed Brisket from Costco.
24 hours before the smoke I injected the brisket with this:
In a bowl combine.
2 cups of homemade beef stock
2/3 cup lowfat low sodium beef broth(I had a partial can from making Slyders).
1/4 cup Extra virgin Olive Oil
1 TBS Apple cider vinegar
2 tbs Worcestershire
2 tbs Onion powder
1 tbs garlic powder
1 tsp kosher salt
1 tbs Paprika
1 tbs TABASCO® brand Chipotle Pepper Sauce
Inject the brisket and rubbed with Uncle Bub's dark rub.
Let sit for 8 Hours in the fridge then added a little more rub since some of it comes off from the injection oozing back out.
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| From Brisket 2010-01-30 |
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| From Brisket 2010-01-30 |
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| From Brisket 2010-01-30 |
After 24 hours remove from fridge and let warm for about an hour while preparing the smoker.
I used my Louisiana Country Smoker CS-570
Using Perfect Mix pellets(Hickory, Cherry, Pecan & Apple) from - Cookingpellets.com
When the brisket hit about 145 I started mopping with the leftover injection which I added about a cup of my home brewed Dunkelweizen to.
Smoked at 235 for 11 hours and finally the brisket hit 165, so I foiled it and put it in the oven at 250 to hasten the cook time, It was already 7pm and I was starving. I knew I should have started the night before but I was being lazy.
The brisket had the best flavor of any brisket I have ever cooked but was a little dryer then I was hoping for. I was concerned that it was going to get dry being on so long but it just did not want to gain temp.
