Walts brined & injected brisket

[Walt]

TUESDAY

Time for another brisket.  I am going to start this off with an equilibrium brine as follows:
6.33lb flat x 453.592 grams per lb = 2871.2 gram flat
So my solution has to equal that numerical weight in grams.  As per Martins formula (default settings 2% salt 1% sugar) I needed 57.88 grams of salt (the instacure#1 was also substituted by salt), 28.71 grams of sugar.  In addition I added 1 TBSP each of granulated garilc, granulated onion & black pepper, 1 Tsp each of coriander, cayanne, chipolte & paprika & 1/3 cup apple cider vinegar.  I zeroed out my scale with my container on it & added all ingrediants finishing off with hot water until I had 2871.2 grams of solution.  I then cooled it down in the fridge.  Once cool I added the brisket & vacuum sealed it.  Into the fridge it goes...

FRIDAY

This morning I removed the brisket from the equilibrium brine, 2 1/2 days.  Wasn't worried about overbrineing it since it was an equilibrium brine.  Injected it with a garlic mojo dituted with applejuice.  The mojo is from UWFSAE (Joe);

30 cloves garlic
1 cup orange juice
1/4 cup each lime juice, lemon juice, olive oil
1 TBSP each mexican oregano, black pepper
2 TSP each kosher salt, cumin
1 TSP each orange & lime zest

Applied yellow mustard & cane syrup as a binder and added rub.  Put it back into the same vacuum bag, cleaned the lip & resealed it.  Sealed fine.  Plan on smoking Saturday.

SATURDAY

Removed from vacuum bag and reapplied more rub to both sides & placed on rack (see 2nd picture below). I used 6.3 oz Jack daniels oak barrel & cherry (50/50 mix) & apple juice with a shot of Jack Daniels in the flavor saver. @ 0800 I set the thermostat to 225.  As a side note, the weight prior to brineing was 6.33 lbs & after was 7.0 lbs.  I am expecting this cook to take about 8 hours to reach 200 deg.

8h 20m cooking it hit 200 deg. Nice bark & its oozing moisture.  Double wrapped in foil & starting to cook the sides.  The final weight after rendered was 3lb 14oz.  Lost 2lb 8oz during cook.  This method really works.  Moist, full of flavor, tender & the fat disolves on your tongue.

Its hard to beat this one!

 

[DivotMaker]

Nice!  Can't wait to hear the results on this one!  How long you planning on keeping it in the brine?

 

[Walt]

I'm going to smoke it this weekend so I will drain Thursday night (2 days) inject it with a mojo diluted with apple juice rub it with both cane syrup & yellow mustard, apply rub, wrap in plastic wrap & let sit & cook either Friday or Saturday.  I'm a sucker for the multi day preparation allowing it time to get happy before rendering it.  I believe the preparation is the most important step for us since the unit itself requires so little attention.  The build-up and anticipation are all part of the fun!

 

[DivotMaker]

Wow!  That's quite a pregame routine you have there!

 

[DivotMaker]

Looking good, Walt! 8)

 

[Walt]

All done.  I edited the original post throughout the process.  It was teriffic!

 

[DivotMaker]

Looks really good, Walt!

 

[Walt]

Its 2am, I just put another of these 6 lb flats in for Mothers Day tomorrow. Should be ready for the double foil wrap at about 10am & noon eat time.  Same process as done above.  Cant wait.

 

[Smokster]

Thanks for the details steps and for posting your method.  That is a nice looking brisket. Well done.

 

[Walt]

It was a hit.  Happy to contribute, Tony.  The final product is always superb, done this way.  I think it is THE singular best thing I cook in the #2.

 

[Smokster]

I have 2 large packer briskets in the freezer, I am waiting for an opportunity to smoke one.  I want to serve it sliced and noticed that you smoked it to 200 degrees internally.  I thought this was the desired temp for pulled brisket.  What is the desired temp for pulled vs sliced brisket?

 

[Walt]

I have no issue sliceing it @ 200 with a sharp grantham knife.  It is very tender but still holds together & the fat melts in your mouth (no chew to it).  I think it is more common to cook it to a lower temperature but I prefer it @ 200 & the compliments I get pertaining to moisture & tenderness are steady.  I have never pulled a brisket, so I can't honestly answer your question.

 

[BedouinBob]

Hey Walt, planning a brisket in a couple of weeks. I have a couple of questions:

• Do you recommend smaller briskets or is that just what you had?
• I am confused on the recipe. Was the 30 cloves garlic, etc. for the Mojo? I assume you strained it to be able to inject?
• What did you use for the rub?

I am subjecting a group of friends (May be short lived if this goes bad ) as my guinea pigs for my first try. I am sure they will forgive me.

 

[Walt]

I cook the flats that are in the 6 to 7 lb range.  Have not had a need for more meat yet & these are easily available around here. 

The Mojo recipe was from another forum members (Joe, UWFSAE) posting. Its a good starting point.  I blended the mixture as smooth as I could make it and keep it in the refrigerator. Its used in whatever I think might benefit from a spoonful of it.  I blend a few spoonful's of it with apple juice and a shot of cider vinegar.  Then inject with a large bore needle.

The rub I use is my variation on a rub, I think, of Tony's (DM).

1 C Brown Sugar
1 C Sea Salt
1/2 C Paprika
3 TBSP Garlic Powder
3 TBSP Onion Powder
3 TSP Black Pepper
1 TSP Chipotle Pepper
1 TSP Ancho Pepper
1 TSP Cayenne Pepper
1 TSP Cumin
1 TSP Coriander

I find the heat in this rub is mild and have never had any negative comments.  In fact I usually go a bit heavier on the pepper components.  When I give someone a bottle it is made exactly as indicated above.  I do get quite a few requests for the recipe.

Follow the basic procedure (brine, inject, apply binder and rub, 5-6oz wood of your choice, pan of juice, 225 until 195-200, double wrap in foil & stuff in cooler with towels for an hour or two) and change any of the seasonings to your likeing.  It WILL be the best brisket you have ever eaten.

 

[Walt]

Also, under the Brines, Marinades, etc. section, DivotMaster (one of the Tony's) posted a topic on "Brines 101".  in this post is a shortcut to Martin's (DiggingDogFarm) formula for an equilibrium brine.  This is a great tool.

 

[tbcop-is-smokin]

Looks really good Walt...
Tony

 

[BedouinBob]

Thanks Walt. I will let you know how it goes!

 

[BedouinBob]

Walt, Joe I get but UWFSAE??? United Workers For Safe Aircraft Engines???  I did a search for Mojo and can't find it. Could you send a link?

 

[DivotMaker]

Walt, Joe I get but UWFSAE??? United Workers For Safe Aircraft Engines???  I did a search for Mojo and can't find it. Could you send a link?

Bob, check out the members list for UWFSAE (Joe from Houston).  He hasn't been around in awhile, but was an early member who contributed some of the finest on the forum!  We miss him around here.  Check out his posts!

 

[Walt]

Tony is right.  Search the posts of the member UWFSAE.  I copied his mojo recipe in this post originally.