Brisket with DM's Injection Recipe
- Thread starter Glock_21
- Start date
DivotMaker
New member
Hope you like it, Travis! Give it the 15-30 minute Morton TenderQuick treatment before applying rub, and you'll get a cool smoke ring! 8)
BedouinBob
New member
Travis???? The anticipation is killing me! 8)
DivotMaker
New member
SconnieQ said:
I knew he was short on time - last minute call! Apparently, it works either way, so I figured he might as well try 15-30 minutes, just for fun!
Glock_21
Member
Here was the final result. The flat ended up just a little dry for my liking (my own fault) but it was very tender and very tasty. This was my first attempt at a faux smoke ring. I got a little bit. I used just under 2 tablespoons of TenderQuick and let it sit for around 30 min. Next time I will give it more time to work.
I meant to get a finished pic of the salmon, but they tore into it as soon as I brought it in.
I meant to get a finished pic of the salmon, but they tore into it as soon as I brought it in.
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BedouinBob
New member
Travis, you could have taken a picture with pieces of fish hanging out of their mouth. ;D Sometimes you just can't wait for the money shots to happen.
DivotMaker
New member
The brisket looks great, Travis, and so does the faux ring! Did you like the flavor of the injection? And, what temp did you smoke it to? You said a little dry, due to your own fault; what was that?
Glock_21
Member
I loved the injection flavor. I will definitely use that again.
Work got in the way of my normal process for brisket. I usually move the brisket to a pan around 180-185 and let it finish in the pan lightly covered in foil. I was at work when it hit that temp and wasn't able to do that step until later in the cook.
I also think the "rest" time was too short.
When it hits 195-200 I will go move the temp probe around to see how tender it is. Sometimes I will pull it at that point, other times I will let it cook a little more.
I hindsight I probably should have pulled this one earlier and let it rest longer. Lessons learned.
Work got in the way of my normal process for brisket. I usually move the brisket to a pan around 180-185 and let it finish in the pan lightly covered in foil. I was at work when it hit that temp and wasn't able to do that step until later in the cook.
I also think the "rest" time was too short.
When it hits 195-200 I will go move the temp probe around to see how tender it is. Sometimes I will pull it at that point, other times I will let it cook a little more.
I hindsight I probably should have pulled this one earlier and let it rest longer. Lessons learned.
DivotMaker
New member
Glock_21 said:
Travis, glad you liked the injection - thank you!
I'll throw in my 2¢ on your "usual" way of smoking brisket: don't use that technique in the SI. Pans just don't work out well - they effect the box temp, and tend to annihilate your bark. Instead, especially for a flat, try brining. Then, use a water pan for the entire smoke, and then smoke to 190. Going as high as you do will definitely dry one out, and the carry over cooking while wrapped will take it even higher.
The other thing that helps is to smoke whole packers. They're cheaper than flats, and you have a lot more fat to help keep the meat moist. Put away a lot of the techniques you used in traditional smokers, that were designed to counter the drying effect of the heat source. I never foil, spritz, mop, covered-pan, anything that I smoke and have never had dry meat. OK, I did have dry baby back ribs one time, but it was the meat, not the heat (different source than normal, and not very meaty). Again, just my nickel's-worth of 2¢!
Glock_21
Member
Always appreciate the advice. That's what I love about this site. I'm still learning how to tweak things from the pellet smoker to the SI. This brisket was a whole packer. The point was nice and moist (more fat to work with). The flat wasn't bad by any means, it just could have been better. Sometimes I'm my own worst critic.
DivotMaker
New member
Sorry, Travis - thought you just did a flat.
