Injected Brisket!

Brisket_Fanatic · February 2014

After a week from the stomach/intestinal flu I finally got around to cooking my wife's birthday brisket. 12 pound CAB from SAMs. Injected with Butchers BBQ Brisket injection then coated with olive oil and my own blend of seasonings. Onto the egg indirect at 250 with a mix of hickory - 2 chunks and 2 chunks of peach. Woke up late so I knew I was going to have to foil it and crank the heat at some point but that is fine by me. The hickory was a little strong but overall the flavor was good and tenderness was excellent. Ended up foiling at 157 then bumped up the heat slowly to 340. Cooked almost exactly ten hours and pulled when it was tender and temp was at 201. Went into the cooler for an hour ten while the corn casserole cooked and broccoli steamed. Being a KCBS judge I would give the tenderness a 9 and taste a 7 since the hickory was a tad strong. Pull test balanced in the middle and pull was ever so slight! Have a great Saturday night all!

SGH · February 2014

Looks great my friend.

Brisket_Fanatic · February 2014

Thanks!

Eggcelsior · February 2014

Sorry about the stomach bug. It hit my 2 year old on Thursday night(so much for my birthday) and now my wife today(make up night for my birthday, eff me, right?).

Now, my stomach isn't feeling too hot so I am looking forward to praying to the porcelain gods tonight. At least I can live vicariously through you!

Brisket_Fanatic · February 2014

Same happened here. 4 year old yarfed 230am on a Saturday and by 630 Sunday night I started and didn't quit for 8 hours. Didn't eat until Monday night and then only a piece of dry toast. Hope you don't catch it as my wife and1 year old were spared thank God!

WeberWho · February 2014

@Brisket_Fanatic
I'll take some 7 day leftover brisket.

SMITTYtheSMOKER · February 2014

Nice job.

Brisket_Fanatic · February 2014

WeberWho? said:
@Brisket_Fanatic
I'll take some 7 day leftover brisket.

Maybe I should bring another one.

Brisket_Fanatic · February 2014

@smittythesmoker Thanks!

dweebs0r · February 2014

That looks perfect. I wish I could figure out how to do brisket properly. One day.

Brisket_Fanatic · February 2014

If you cook lots like I do they eventually come out correct.

>-

minniemoh · February 2014

@Brisket_Fanatic - Congrats on a great brisket! You're a KCBS judge? COOL! I also see that you're from NW Iowa - where at? I used to live in Sioux City.

As far as brisket, I've never injected but I may have to try it. I'm batting about .200 on brisket but I finally got a USDA Prime and that made all the difference. Finally nailed it. Found another one at Costco the other day for $2.99/lb so I HAD to buy it! The others were from steers we had butchered so I would say they may have been Select at best and over-trimmed.

Brisket_Fanatic · February 2014

@minniemoh thanks, live outside Orange City but originally from around Des Moines! Keep trying and you will get it figured out then when you got, the brisket gives you a curve at least in my experience.

yzzi · February 2014

Eggcelsior said:
Sorry about the stomach bug. It hit my 2 year old on Thursday night(so much for my birthday) and now my wife today(make up night for my birthday, eff me, right?).

Now, my stomach isn't feeling too hot so I am looking forward to praying to the porcelain gods tonight. At least I can live vicariously through you!

Go down some apple cider vinegar.

Great looking brisket. What is involved in becoming a judge. (cost really)

Brisket_Fanatic · February 2014

@yzzi Taking a certification class which is like 4 hours, becoming a KCBS member $35 a year and class which is 60 I think. Refer to kcbs.us for a class near you and more info

cul-de-sac-er · June 2018

Looks awesom did you use water pan?

thetrim · June 2018

I’ll take some 4-1/2 year old Brisket thread.

Brisket_Fanatic · June 2018

@cul-de-sac-er Water Pan yes and no. I use an elevated drip pan with about an 1” of water to keep any of the drippings from burning. I don’t believe the Pan really adds any evaporative moisture per say.

YukonRon · June 2018

I do not use a water pan, I just go indirect, 225F and I inject with 50% beef broth, 25% onion juice and 25% garlic juice. Start probing at 190F IT. I smoke with pecan.

Using this method provides a seemingly non-fail with briskets.

Of course starting with a higher grade will always help.

I promise you, there is no need to train as a KCBS judge to know when brisket is done right. No offense to those that do and are doing the great work out there. But this method has always given our guests, and ourselves, the best brisket we all have ever experienced.

Brisket_Fanatic · June 2018

@YukonRon said:

I do not use a water pan, I just go indirect, 225F and I inject with 50% beef broth, 25% onion juice and 25% garlic juice. Start probing at 190F IT. I smoke with pecan.

Using this method provides a seemingly non-fail with briskets.

Of course starting with a higher grade will always help.

I promise you, there is no need to train as a KCBS judge to know when brisket is done right. No offense to those that do and are doing the great work out there. But this method has always given our guests, and ourselves, the best brisket we all have ever experienced.

You are correct sir. My KCBS judging experience has nothing to do with knowing when things are cooked but just the love of BBQ. Building connections and friendship at events is also a perk. You get the opportunity to meet a lot of good people and taste some amazing stuff.

Injected Brisket!

Comments

Categories