Just purchased 10 pound packer brisket and slicing knife

[Camaro154]

I just purchased a 10 pound packer brisket from smart and final.  I tried to find a brisket with as thick as flat as I could find.  I plan on smoking this in the #3 this weekend.  I have not decided on what rub or injection to use yet but I have some ideas.  I also just purchased a 12 inch slicing knife.  It is the Victorinox 12 inch Granton Edge Slicing Knife.  Hopefully it works well for brisket.

 

[Camaro154]

I think I am going to go with a rub that is equal parts kosher salt and pepper.  Then I will add some garlic and onion powder as well.  Does anyone think I should add equal parts paparika with the salt and pepper?  I plan on doing an injection of beef broth.  When everyone injects their brisket do they do it right before it goes on the grill or inject the brisket when the rub is applied the night before?  Thanks for any feedback

 

[DivotMaker]

The rub is a matter of taste, for sure.  Lots of people like the 1:1 salt/pepper rub.  I'm not fond enough of black pepper to go that heavy.  I use Jim Baldridge's Secret Seasoning, and absolutely love it on beef.  You have to order it from baldridgeseasonings.com, but it's worth it (imo).

I use my own injection, which I find adds some nice flavor profiles to the meat:

http://smokinitforums.com/index.php?topic=2230.0

I also recently tried brining a brisket!  Yeah, I know, a "brined" brisket??  Well, it turned out pretty darn tasty!

http://smokinitforums.com/index.php?topic=2160.0

Your new knife will serve you well!  I have it, and am very satisfied with it!

 

[Camaro154]

If I use your brine how long do you suggest I put the 10 pound brisket in for?

 

[DivotMaker]

If I use your brine how long do you suggest I put the 10 pound brisket in for?

10-12 hours should be fine.

 

[Camaro154]

I just finished trimming the brisket and put it in the brine at 8 pm.  I have to be at work by 6 am (10 hour brine) or should I pull it before work or let it stay until I can come home for lunch at 11am (15 hour brine).  After brining can I put the brisket back in the fridge after rinsing it or does it need to go right on the smoker?  If possible I would like to put the brisket in the smoker later in the afternoon.  One last question if I used the brine should I still inject beef broth or will it be to salty.  Sorry for all the questions, I would rather hear from experienced members than learn from my own bad judgment from lack of experience with brisket.

 

[Camaro154]

I just read it is fine to put the brisket back in the fridge after brining.  It is actually recommended so the brine can equalize.

 

[Walt]

The injection is best for getting flovor / seasoning into the center of the meat as well as adding moisture.  The non disloved seasoning added to your brine won't completely penetrate the meat to its core.  The disolved sugar & salt will.  I believe brineing & injecting actually work hand in hand, particularily with large primal cuts.  The reaction caused by the brineing, will change the texture and cause the fat to almost disolve once cooked & put in your mouth.  Granted, it really helps with moisture as well & allows for some opportunity to season the perimeter if te meat

Once brined, put it into a large plastic bag & inject.  This keeps any fluid that squirts out from going everywhere.  Then mustard & rub.  Back in the fridge to get happy until you are ready to smoke.

Good luck & enjoy!

 

[Camaro154]

Thanks for the reply Walt.  Looks like it is all going to come together then.  When I get home from lunch I will pull the meat from the brine and inject it and then apply the mustard and rub.  I plan on putting the brisket on the smoker at 6 AM on Saturday morning.

 

[Walt]

I have documented a brined & injected brisket under the Beef section "Walts brined & injected brisket".  It makes the for the best brisket I have ever eaten.  I usually cook 6 to 8lb flats.  They have always taken 8 to 8.5 hours @ 225 to reach IT 200 but you may want to plan for a bit more time to be safe.  Most use 1.5 - 2 hours / lb cook time for planning purposes.  It is interesting that every one (about a dozen) I have done (brined & injected) has come in closer to 1hr / lb.  I don't know if the brineing has anything to do with that but whatever the cause the cooks have been extremely consistant.

 

[Camaro154]

I just watched an injection video for brisket.  The individual injected the brisket with 2 cups of water mixed with an AU JUS packet, 1 tablespoon of better than bullion, and 1 tablespoon of hickory or mesquite liquid smoke.  Does anyone think that using AU JUS will add too much salt after having brined the brisket?  Would you leave out the liquid smoke in the injection recipe?

 

[King Daddy Rabbit]

Should not need any injection or brine. Coarse salt and pepper are enough. A little rub or garlic will certainly enhance.  Main secret to brisket is to get it up to 195-205 so fat melts and tenderizes meat. I cooked my 1st one the other night. Very different from my pellet or stick burner. I follow Aaron Franklins advise on You Tube. Wrap in butcher paper when it looks the way I want it to. Then continue cooking to 200+. On my #3 I did the same. When I went to cut it the crust was much thicker and tougher then I had wanted. Tasted great and was super tender underneath.  But it was 29' outside and I think temp was swinging pretty good. Will put probe in next time and see if I need to order one of the digital controllers. Do love the slide out racks and minimal wood required.  Sure whatever you do will taste great..

 

[Camaro154]

I have now finished brining, injecting, and putting the rub on the brisket.  I wanted to let everyone know what I decided to use for each step. 

Brining (I used DivotMakers Brine recipe) I brined the brisket for 15 hours and at the 12 hour mark I filled a gallon bag will Ice and set the bag in the brine to keep everything cold.  After injecting the meat and applying the rub the brisket is going back in the fridge until day break tomorrow morning.

1 gallon of water/half of this is ice
1 1/8 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne
2 tsp black pepper
I did not use the 1 tsp instacure #1 because I didn't have it

Injection recipe (Recipe from Smokin' Mo on YouTube)
2 cups water
1 pack Au Jus
1 tbsp of better than bullion
1/2 tbsp of liquid hickory smoke
added to recipe
1 tsp garlic powder
1 tsp onion powder

Rub (Rub was posted by Smokster in beef section but I only list ingredients I used)
Mustard for binder
1/2 cup of brown sugar
1/4 cup of kosher salt
2 tbsp pepper
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp of paprika

 

[Camaro154]

I put brisket in the smoker this morning at 5 am.  It is now 6:20 and the brisket temp is 176.  I am not going to be saving the brisket for tomorrow because it has gotten late.  I want foil it and rest it for two hours still.  If I am saving the brisket for tomorrow do I slice it tonight after resting for two hours or do I keep it whole in foil and put it in the fridge for tomorrow.  If the answer is to keep it whole how should I reheat it tomorrow?

 

[Walt]

Keep whole.  You can bring it back to temp by wrapping it in foil with a little apple juice & put it back in the smoker or an oven.  Could also bring it back in a crock pot with apple juice.  Or my favorite, slice it and caramelize in a hot skillet.  Apply a little bbq sauce & eat it in a soft taco with a quick pickle of onion, cilantro & jalapeno.

 

[Camaro154]

Thanks for the reply.  I appreciate it.

 

[Camaro154]

When I reheat brisket in the oven today what temp would you recommend setting the oven to?

 

[Walt]

I would use 225

 

[Camaro154]

I reheated the whole brisket in the oven with a little apple juice all wrapped in foil at 225 until the temp got to 165 internally.  The brisket landed up tasting great and was tender.  The first 5 or 6 slices on the flat had been a little dry and tuff.  I believe that I need to put my thermometer probe farther down towards the flat next time I cook a brisket.  Next time I think I might try the salt and pepper rub and just throw it in the smoker.  This would be a great taste comparison from what I did with this brisket.  Thanks for all the help that everyone gave me along the way to cooking my first of many briskets. 

P.S.  I will start my briskets about midnight for now instead of 5:00 in the morning so I can eat it the day it smokes.

 

[DivotMaker]

Good to hear, Charles!  A little over-cooking is common on the thinnest part of that flat end - at least it is for me!