Brisket Revelation!

[es1025]

All
Its been a awhile!

I tried a new method for brisket and I believe I may solved the puzzle of tender brisket.

I dry brined the brisket for almost 24 hours. I used 1/2 teaspoon of kosher salt per pound.

Once the I was ready to smoke, I put on a salt free rub.
4.75 oz of cherry wood, set the auber to 250, and added a 1/2 filled waterpan.

After 4 hours, I put the brisket into a pan, added 6 oz of beer and a little kosher salt and covered with foil.

I let the brisket finish up to and internal temperature of 197.
Took the brisket out of the foil pan and wrapped in foil for another two hours.

When I opened the package and cut into the brisket it was the most tender piece of beef I ever made. It passed the pull test, and it melted in you mouth.

I know each piece is different but I think this method is worth a shot.

Sorry no pictures!

 

[grogorat]

Wow, that sounds awesome!  I might have to try your method once i get better at smoking, haha.

 

[DivotMaker]

From the sounds of it, Ed, you just may be on to something big!

 

[es1025]

Best part, no injecting. I have to tell you, I was surprised. I use the same method for pulled pork.

 

[va_rider]

How was the bark on it?

 

[smokeasaurus]

So, I am venturing to guess that it was steamed/braised after the 4 hour mark??

 

[gregbooras]

I have smoked small briskets in a pan with liquid, but nothing over 3 - 4 lbs.

What size brisket did you smoke?

Thanks Greg

 

[es1025]

Bark was very good
3#

I found the recipe on texasbrosbbq.

I was rushed, I would have wrapped instead of using a pan.

I think dry brining is the secret.

 

[elkins20]

Hey Ed sounds really good, wish you had pictures :-[

 

[cogGrease]

Sounds fantastic, will definitely try.