Brisket Slather: Beef consume, oil, mustard, Worcestershire?

Money_Hillbilly

@jjdbike Step 1 is to bake biscuits in your smoker spaced evenly on each rack.  You learn heat distribution quickly.  I experimented with different levels and determined my briskets cooked best on the top shelf.  I turn them a couple times but they stay on the same shelf.  And yes the lower racks are hotter.  I run multiple temp sensors.  Gravity’s are a pleasure to cook on.  Don’t get me wrong I use every tool in the tool box.  I have 3 eggs and today I am smoking pork butts on the XL since no need to roll the big unit out for 2 butts.  When doing ribs my favorite is the KBQ.  

Mark_B_Good

Langner91 said:

Mark_B_Good said:

Hoster05 said:

@Money_Hillbilly what do you inject with?   I’ve probably got 100 brisket cooks under my belt but have never injected them.  I do always enjoy trying something new though.  

Beef broth ... about half a cup of it for a full brisket.  I let that sink in for about 24h or more.

I usually go with the "low sodium" variety.  It is the ONLY thing I buy that is low-sodium, but I used regular beef broth once and thought my brisket was too salty. It might have been my Dalmatian rub, but I haven't had the issue since switching to low sodium for my injection.

Definitely, I was actually going to edit my own post to state that ... all low sodium stuff, or it turns out to be too salty.  You can even dilute the broth further will water (like 1/3 to 1/2 dilution) ... cause when that water evaporates, it only leaves the salts behind.  In fact, I now use a beef broth concentrate, and just dilute the heck out of it.

jjdbike

SonVolt said:

jjdbike said:

Money_Hillbilly said:

@jjdbike I always inject, rub and sit in fridge overnight if possible.  I boil the injection first, double strain and chill before injection.  I have never done a SRF Gold but I have smoked a number of SRF black label and Imperial Wagyu sourced from a local distributor.  I always inject but you may not want to inject a Gold.  Your call. FYI I have never used the commercial types of injections typically used at comps.  As @sunvolt says they are great for a bite or 2 but not for backyard consumption.  Good luck, don’t overthink it.

Thanks Money!

I have often considered rubbing night before. I’ve heard so many people recommend against it. I’ve heard it kind of cures it and gives a jerky kind of flavor. Also, Myron Mixon points out that salt draws moisture out. Some of it gets reabsorbed, but not all. He points out how much liquid is at the bottom of pan after overnighting w/ rub. I suppose that’s not been your experience?

I suspected what you wrote about the commercial compilation injection mixes. The ingredients look crazy and unhealthy. 

Best regards,
JD

Myron is wrong. Dry-brining can help with tenderization and moisture retention as it cooks, but some feel it's not necessary b/c the 10+ hour cook is long enough that you're essentially dry-brining during the cook.  Personally I still dry-brine because I like my salt. 

I've only experienced "cured / jerky" textures with steaks, and only for those that were salted too long (multiple days) and only for cuts with tighter grain, like a New York Strip.  If you're seasoning the night before, you won't have to worry about that with larger cuts like pork butt and beef brisket. 

Okay, I may try that this cook. It would be one less thing to do at O'Dark 30.
Thanks.
JD

MediumRarely

I am an AF fan for brisket. Trim, S&P, 225 to 250F thru the stall, wrap (or not), start testing the floppy @ around 190F. Pull when ready and into the cooler (warmer).

That being said, I have done a few non-trad cooks over the past few years. Rationale was to find a technique to minimize feast day activity while still producing a memorable product for the crowd.  Quite frankly is not a bad thing. After the first few cooks and tweaks, results have been quite nice.  First I tried just moving the traditional cook up one day but had had mixed results with the final product.  Then I did something questionable.  After a lot of research I went down the SV rabbit hole. Current approach is for a whole brisket (16+ lbs).  155F for 48 hours (original packaging/vacuum sealed). Cool to room temp, cutting small corner off the plastic. Drain all liquid, save and refrigerate. Now prep the brisket - trimming hard fat, leave a layer of the already rendered fat cap and then shape the edges (remember the brisket is fully cooked at this point so eat the meat trimming as you go  ).  S&P, wrap and refrigerate until ready to smoke & bark.

Remove fat disc from surface of chilled broth. Pass room temp broth thru fine mesh strainer, then reduce broth by 1/2 (volume) over medium heat. I don't fortify the broth with any other herbs or onion/garlic/ginger. I have added a bit of butter and/or re-introduced small amounts of the separated fat to enhance the sheen and viscosity. This is a no salt broth and a major + for this approach. The broth can be truly amazing.

Feast day, place cold brisket in the smoke (225F) directly from the fridge. 2 to 3 hours of smoke followed by a little 300+F for bark. I try not to let the internal temp exceed 155F. Have had some good results (traditional brisket bark & texture and quite juicy through out both sides), use the broth for dipping sauce and get to socialize and enjoy the party as a proper host should.

I have tried many different SV times and temps as well as different smoking & barking techniques - this is what works best for me (traditional texture, flavor, etc.).  The total amount of work is a bit more, but stress levels tend to be on the left side of the bell.  Not for everyone, but for us it's another tool in the chest. I still mostly do the traditional smokes. Something about the tradition sits very nicely with me.

WeberWho

WeberWho said:

@Moneyhillbilly You place chucks in your chute with the lump?

That's interesting. Won't the wood chunks smolder? I've always gone below the fire grate where they can fully ignite to create a similar smoke profile of a stick burner. 

loco_engr

I usually slather briskets with Kitchen Bouquet and then apply rubs

lkapigian

WeberWho said:

WeberWho said:

@Moneyhillbilly You place chucks in your chute with the lump?

That's interesting. Won't the wood chunks smolder? I've always gone below the fire grate where they can fully ignite to create a similar smoke profile of a stick burner. 

Biggest concern ( at least for me) is bridging in the chute, I use rather large chunks though not bagged kiln dried 

jjdbike

WeberWho said:

WeberWho said:

@Moneyhillbilly You place chucks in your chute with the lump?

That's interesting. Won't the wood chunks smolder? I've always gone below the fire grate where they can fully ignite to create a similar smoke profile of a stick burner. 

Yes. While I don't have a gravity fed, but have been looking seriously at gravity fed vs  vertical cabinet water cooler, i.e. reverse flow, e.g. Backwoods BBQ G2 Chubby.
Everything I've read and watched says to put chunks under fire grate.
I always believed that full combustion is why they say a gravity fed is second in clean smoke flavor only to pure stick burner.
I always thought the smolder and limited air flow is why it's so easy to "over-smoke" foods on an egg.
JD

Money_Hillbilly

@jjdbike @WeberWho My builder advised me to add chunks to the chute after I complained about the smoke profile.  My unit is big and I get plenty of air flow.  I had a bridging problem on my first cook.  Solution, I bought two 5 gallon buckets and I pour the lump slowly into one throwing any big chunks into the second bucket to breakup before adding to the chute.  I cure my own wood and cut the chunks about the same size.  All problems solved.  When I load it properly I get 12 hours of continuous performance without touching the fire side.

WeberWho

lkapigian said:

WeberWho said:

WeberWho said:

@Moneyhillbilly You place chucks in your chute with the lump?

That's interesting. Won't the wood chunks smolder? I've always gone below the fire grate where they can fully ignite to create a similar smoke profile of a stick burner. 

Biggest concern ( at least for me) is bridging in the chute, I use rather large chunks though not bagged kiln dried 

So you run chunks in with your lump as well? 

WeberWho

Money_Hillbilly said:

@jjdbike @WeberWho My builder advised me to add chunks to the chute after I complained about the smoke profile.  My unit is big and I get plenty of air flow.  I had a bridging problem on my first cook.  Solution, I bought two 5 gallon buckets and I pour the lump slowly into one throwing any big chunks into the second bucket to breakup before adding to the chute.  I cure my own wood and cut the chunks about the same size.  All problems solved.  When I load it properly I get 12 hours of continuous performance without touching the fire side.

Thanks for the explanation. You use lump over briquettes and no issues with bridging that way?

lkapigian

WeberWho said:

lkapigian said:

WeberWho said:

WeberWho said:

@Moneyhillbilly You place chucks in your chute with the lump?

That's interesting. Won't the wood chunks smolder? I've always gone below the fire grate where they can fully ignite to create a similar smoke profile of a stick burner. 

Biggest concern ( at least for me) is bridging in the chute, I use rather large chunks though not bagged kiln dried 

So you run chunks in with your lump as well? 

No, I’m not as meticulous as @Money_Hillbilly , but we f you did as he is, bridging is not an issue, I like the control of not doing it, 2-3 hours is all the smoke I put on anyway

Money_Hillbilly

@WeberWho I don’t use briquettes only lump.  When I load lump I drop in a couple of chunks, add more lump, a couple of chunks, etc.  I always breakup any large lump pieces so a couple of them don’t jam in the chute creating bridging.  

WeberWho

lkapigian said:

WeberWho said:

lkapigian said:

WeberWho said:

WeberWho said:

@Moneyhillbilly You place chucks in your chute with the lump?

That's interesting. Won't the wood chunks smolder? I've always gone below the fire grate where they can fully ignite to create a similar smoke profile of a stick burner. 

Biggest concern ( at least for me) is bridging in the chute, I use rather large chunks though not bagged kiln dried 

So you run chunks in with your lump as well? 

No, I’m not as meticulous as @Money_Hillbilly , but we f you did as he is, bridging is not an issue, I like the control of not doing it, 2-3 hours is all the smoke I put on anyway

That's what I thought I recalled you mentioning. I'm the same here with the 2-3 hours of smoke. What's nice is that most "long" cooks can be done in 8 hours or less with these smokers. I smoked 6 pork shoulders a month or so ago and I want to say they were all done by the 7 hour mark. That's sleeping in and still having a pork shoulder ready for dinner. Hard to hate that. 


Nice to know that it is possible @Money_Hillbilly for overnights if ever needed. 

jjdbike

Money_Hillbilly said:

@Hoster05 I also use the au jus product for the slather to keep the same flavor profile.  I think these steps add a considerable advantage to the moisture level and flavor profile.  I also smoke on a rack over an disposable foil pan that catches the au jus.  Game changer!!

Do you keep and use the jujus that is collected in the pan?
I just rigged up a large pan that's elevated off the deflector.
If you use it, how do you use it? I'd think it would be too smokey. I'm assuming if you do use it, you use a fat separator.
Looking afraid to hearing your responce
JD

jjdbike

Hoster05 said:

jjdbike said:

Money_Hillbilly said:

@Hoster05 I also use the au jus product for the slather to keep the same flavor profile.  I think these steps add a considerable advantage to the moisture level and flavor profile.  I also smoke on a rack over an disposable foil pan that catches the au jus.  Game changer!!

Hey Money,
Thanks for that. For my 1st time, I’m not going to use a water pan. Instead in going to use a pan to  collect AuJus.
For slather, I’ll use combo of Knorr
Beef Concentrate. It’s primarily beef products, and much less salt than others I’ve seen.
I have a question about collecting AuJus.
Do you use it, e.g., add it back when you wrap and or slice? I’d be afraid it might be too smoky.
Also, it’s recommended that liquid collection pans need to be elevated above deflector. How much space is recommended? That space between deflector, pan & grill grate is very limited.
I’d love to hear from you all.
JD

some people use metal bar stock, some use quarters or washers but yes elevation is key otherwise that liquid ends up evaporating and you get beef fat burning with a smoke that you dont want the brisket taking in.  

Hoster05 said:

jjdbike said:

Money_Hillbilly said:

@Hoster05 I also use the au jus product for the slather to keep the same flavor profile.  I think these steps add a considerable advantage to the moisture level and flavor profile.  I also smoke on a rack over an disposable foil pan that catches the au jus.  Game changer!!

Hey Money,
Thanks for that. For my 1st time, I’m not going to use a water pan. Instead in going to use a pan to  collect AuJus.
For slather, I’ll use combo of Knorr
Beef Concentrate. It’s primarily beef products, and much less salt than others I’ve seen.
I have a question about collecting AuJus.
Do you use it, e.g., add it back when you wrap and or slice? I’d be afraid it might be too smoky.
Also, it’s recommended that liquid collection pans need to be elevated above deflector. How much space is recommended? That space between deflector, pan & grill grate is very limited.
I’d love to hear from you all.
JD

some people use metal bar stock, some use quarters or washers but yes elevation is key otherwise that liquid ends up evaporating and you get beef fat burning with a smoke that you dont want the brisket taking in.  

Do you use the drippings collected in the pan? Do you put it over the slices? I'd assume it's pretty smokey.
JD

Money_Hillbilly

@jjdbike Yes I run it through a fat separator and serve it as an au jus.   It is not too Smokey, it’s liquid gold.  Myron Mixon dips his slices in it before putting them in the turn in box.