The Quest Continues

For me the pinnacle of BBQ is the brisket.  No bones to deal with just smokey beef at it’s finest. As my quest for BBQ perfection continues, success with the brisket has eluded me.  I thought smoking a good brisket would be easy, it’s not.  Brisket takes a lot of work and practice to perfect.  Most of my brisket attempts have resulted in a dry and or tough hunk of meat.  My briskets have been so bad that my wife tries to talk me out of cooking them. This time I have conquered the meat demon that has tormented me for so long.  See the pic below, does that not look like a tender moist and delicious brisket?

Starting with a 15 lb choice brisket in the butcher pack and seasoned with my BBQ-Rub.  But this time I decided use the injector to inject some moisture and seasonings directly into the brisket.  The injection mixture was 3 1/2 cups of beef broth, 1/2 cup of olive oil and 4-5 tablespoons of my spice mix.  The olive oil was not a good idea because it never really mixed in with the broth, duh!  Oil an water don’t mix I don’t know why I though oil and beef broth would mix either.  Anyway, injecting 4 cups seasoned broth into the giant slab was pure magic.  That $7 injector is was the best purchase I’ve made all year.

Cooking of this big ol hunk of meat at started at midnight Friday. Nothing like a little late BBQ.  I estimated cooking time at 13-15 hours at 200-250 degrees, about 1 hour per pound.
My charcoal was a mixture of Kingsford Royal Oak, a mesquite charcoal, and chunks of mesquite wood. When cooking beef I like to use mesquite wood and charcoal because it really compliments the beef and is not over powering.
I placed it on the grill fat side down over a drip pan 1/2 full of water. The water is too keep the drippings from burning and putting of a burnt grease smoke.
After about 12 hours I wrapped the brisket in foil and cooked for the remaining three hours until the internal temp reached 195 degrees.  The foil trick works great for the final stages of cooking when all of the connective tissues break down adding flavor and leaving the meat tender.

So I decided to serve up this beefy deliciousness sandwich style.  Having tried all kinds of rolls and buns for BBQ sandwiches, the best is still the cheap white hamburger buns buttered and toasted on the griddle just a lil bit.  The sliced meat was dipped in some warm sauce, topped with a coleslaw and a couple of dill pickle chips.  It was pretty damn tasty.

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