Incredible Brisket Recipe

I'm trying this recipe now with a little modification. I have a 6.7 lb flat that I marinated for 9 hours. Then I let it start getting to room temp and applied the rub with a little of the CS brisket rub as well. I put it on the smoker last night fat side down on the top shelf w/ the rack in the top position with a piece of foil on the lower rack to help keep the small flat from catching so much heat and drying out. The CS was set at 190* with a probe in the thick end. I'm using about 3-4 oz. of hickory. This morning the internal temp was 140* so I've upped the CS temp to 225 and I'm going to pull at 165* and then wrap in foil with some beef broth until internal gets to 185* then FTC for dinner.

I'm substituting the beef broth for the finishing sauce above as I'm in Texas and our tastes aren't really accustomed to a sweet meat.

Here's hoping it comes out good.
Did this today. Put 11lb packer in at 5:30am at 225. When temp hit 175 took it out foiled it and put back in Smokette until 185. Put it in pre heated 300 oven until it reached 205. Pulled it out and let rest in foil for 30 minutes. It came out great. My family loved it and it was super moist.
Give it a try!! Wink
Wow I used this recipe today with a 6lb brisket (remember I have an old SM008 with 14 inch shelves). Smoked it 6 hours at 225, internal temp got to 193, pulled it, put the finishing sauce on it and wrapped the foil TIGHT with the probe still in. Cooked it at 225 another 90 minutes until that probe read 192. Pulled it. Left it wrapped in foil tight 1 hour. Then made this lovely plate in honor of my friend Chuck Vaughn Lloyd who passed away two years ago on this day. This is for you Chuck...

The brisket with a little of the finishing sauce napped over it, baked potato, iceberg lettuce wedge with homemade Bleu Cheese dressing... Liberty School Cabernet



I've liked my briskets, but TODAY I nailed it. WOW !!!
One more data point: I followed the original receipe to the "T", and it was AMAZING!

15lb American Waygu brisket. 28 day wet aged. Had 16 guys over for dinner, and each one said it was the best brisket they ever ate. I don't think they were just trying to be nice, either!

Phenomenal!! Many thanks to the OP!
Been considering getting a Waygu brisket via Sam's online, but for the money the Choice I've been getting locally is pretty good...

By the way folks, if any of you like wine and also happen to shop at Sam's (that has a liquor license like my Freehold one does) or Costco look for that wine in the picture. It is called Liberty School Cabernet - it was going for about $9.00 a bottle at Sams for a long time, now they reaised the price to $12.49 and believe me it's still a steal. A remarkable wine. Back in the mid 80s the Liquor Barn chain in Northern California was carrying a 1979 Liberty School Cabernet for less than $5.00 - it was easily $40.00 a bottle caliber wine (back then prices). Originally Liberty School was Caymus' second label and they'd "dump" wine they felt wasn't quite up to the Caymus Reserve quality. The owners of the vineyards Caymus were buying from eventually decided to go their own way and the Liberty School brand was reborn. Amazing red wine. Alone, with ribs, brisket, pasta, chocolate, you name it. Really fine stuff... Do take my advice on this one please.
quote:
Originally posted by easy victor:
...

15lb American Waygu brisket. 28 day wet aged.


First, let me say congrats on the 2nd. But...

Have you ever cooked the Waygu without all the marinade? To me, a marinade like the above works for some, but it doesn't taste like brisket to me.

I think, reading the various posts above, you'll understand that some of us are a little more "traditional" in our approach to brisket.

BUT... my hats off to the winner that created this recipe, it gets lots of great reviews.
This is the first Waygu that I have done. It was given to me at the last minute to smoke and I decided to try the OP receipe.

I understand where you're coming from. Everyone has a preference for what they like. I am a bit eclectic in that I like a number of different styles and tastes. And I don't do competition.

The reaction last night was so positive that I would have a hard time changing it up. I might cut a small piece off before marinading and see what happens.....

I do have a related question for you: Is there a guide or something that I can use to learn how to separate the packer into it's parts? I smoked the whole thing because I don't know how to cut it up.

Thanks.
EV -- I'm happy you liked your brisket with this "killer" recipe. If you & the family or whomever you're serving are happy, the smoke was a success!

That being said, I'm with Smokin in that I'm a traditionalist when it comes to brisket. Personally, if I were gonna put out the $$$ for "Waygu," the smoke would go au natural - my traditional smoke.

This recipe has to be good. A bunch of people have raved about it! Just giving my $0.02 worth.

Keep on smokin!
As the fine cooks above said,there are several beef cuts,many of low quality,that could be kinda "oriental pot roasted" and achieved the same outcome at hugely lower costs.

I'd venture that most cooks could use bottom round,ungraded brisket,etc for $1/lb and still met the goal.

Think how much fine wine could be purchased for the saved money. Big Grin
Perfect! Thank you!

quote:
Originally posted by dls:
quote:
Originally posted by easy victor:
I do have a related question for you: Is there a guide or something that I can use to learn how to separate the packer into it's parts? I smoked the whole thing because I don't know how to cut it up.

Thanks.


And This
I just took one of these out of the smoker and had it for lunch. It was fantastic! I have a couple thoughts I want to save for next time I make it. I didn't have celery salt or garlic pepper ready to go and I couldn't find either at the store, so I ended up making them from their respective ingredients. Second, the marinade and rub are so similar that the next time I make it I'll save myself some prep time by mixing up a base of the common ingredients.

Based on a web search, here's what I used for garlic pepper and celery salt:

  • Garlic Pepper - 1 part garlic powder, 1 part freshly ground black pepper
  • Celery Salt - 1 part celery seed, 2 parts salt


After combining the salt/pepper from those with the original marinade/rub, here's the base I'll create next time:

  • 5 Tbsp sea salt
  • 4.5 Tbsp freshly ground black pepper
  • 1.5 Tbsp garlic powder
  • 1 Tbsp celery seed
  • 3 Tbsp oregano


Then for the marinade:

  • 1/2 cup orange juice
  • 1/2 cup coke
  • 7.5 Tbsp base spices (1/2 cup then remove 1/2 Tbsp)
  • 1.5 Tbsp cinnamon


Then for the rub:

  • 7.5 Tbsp base spices (1/2 cup then remove 1/2 Tbsp)
  • 1 Tbsp chili powder


Thanks for the great recipe!
What kind and weight brisket did you use? What are you cooking on.

You didn't mention in your profile where you live .When we know things like that, we might help steer you towards herbs, spices, rubs ,meats, fuels ,etc.

Welcome to the forum.
The applause for this recipe was so thundering that I couldn't resist doing my first packer cut (10.5 lbs) by this method, or something like it. Smoked at 225 in my 045 for 5 1/2 hrs, wrapped in foil (with a splash of apple juice) until internal temp hit 185, about another 5 hours, unwrapped and returned to smoker. Once unwrapped, internal temp fell to 170 so I cooked on. At about 14 total cooking hours, I was faced with the thermometer versus clock dilemma because the temp had only climbed back up to about 180-185. Fearing a dried out result, I pulled it and it is getting FTC for about 3 hours before serving. Will my guests be chewing on leather?
quote:
Originally posted by easy victor:
Heck no it won't be dry- it should be somewhere near perfect! Enjoy. I routinely leave my briskets in around 18 hrs in my Amerique and they've never been close to being "dry"


Easy victor called it right. Falling apart tender, even guests who normally eat in moderation had third helpings.
I may mess with seasonings but the cooking in foil with liquid (maybe beer next time) is a gentle braising phase that produces a tender product in the end. This is key in brisket, it seems, just as it works so well in the 3-2-1 technique for ribs.
Still baffled by the drop in temperature when the foil came off (3 temperature probes by the way) but all's well that ends well. And to all a good night....
Wow. Made this recipe over the weekend with an 8 lb. packer. Although I did marinate the brisket for 28 hours it was fine. I did not wash off the marinade and proceeded to dry rub the brisket. Into my Smokette at 7:30 P.M. and added a foil container of drip beans. Set the smoker for 200 degrees and went to bed. At 4 A.M. the following morning I pulled the beans and increased the temp to 225. At 10:30 A. M. the internal temp was 192. Pulled the brisket, wrapped in foil, added the finishing marinade and put it back at 150 degrees. I servered it later at about 5 P.M. Was truly the best brisket I ever tasted. A few guests went into the kitchen and proceeded to pick at the carcass. This recipe is truly a winner. Will always cook brisket this way. Fabulous. Don't need to change a thing. Used apple chunks for smoking.

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