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Well, this is a cooking weekend. I started off with the Weber Kettle on Friday and had my Pizza disaster. Then I used the wood smoker on Saturday and had some great country style ribs. Yesterday, I had a successful pizza cook on the Weber Kettle. Today I started up the Pellet Smoker and put on a very small brisket. A few months ago, I bought a trimmed brisket from Sam's Club, cut it in half and successfully cooked that half. There really is only the two of us so even a half of a brisket becomes a lot of meat for two people. We froze some, and my wife brought some to my son's business and it was gobbled up.
I have been marinading this brisket for 3 days in my Texas Rub with one cup of Teriayki, 1 cup olive oil, 1 cup beef broth, and 1 cup of worcestorshire sauce. After removing the brisket from the marinade, I just placed salt and fresh ground pepper on top of the fat cap of the brisket. It's on at 225 degrees, Maverick is set up, and pellet hopper loaded.
Now it is time to sit back and relax. I am watching Turner Classic Movies about the History of Cinerama and now it is time to switch to the Encore Channel where they are having a James Bond Marathon Movie thing going on .... Diamonds are Forever is getting ready to come on.
Well, we have a little while to go. Food temp 97 and pit temp 232. Waiting and watching.
Finish:
I have to say that this is the best brisket that I have cooked to date. This was extremely moist and juicy. I followed the advice of friends who made this brisket yesterday. I did not have any extra beer to put into the brisket pan at foil time so I just used beef broth and that was very satisfactory.
What I think makes this brisket the best for me is that I marinaded the brisket for three days in my Texas Rub and added 1 cup each of olive oil, beef broth, worcestershire sauce, and teriyaki sauce to the rub along with about 6 tablespoons of minced garlic. I was thinking about injecting the marinade, but I quit this thought and just put on kosher salt and fresh ground pepper. I also do this to my Tri Tip Sirloins with outstanding results and I think that this just carried over to the brisket. I am very, very pleased with the result and so is my wife and Dixie who gave this a two paws up rating.
Here's a video presentation that sums up the process and illustrates the results.
Ed
<iframe width="420" height="315" src="//www.youtube.com/embed/GHp506WRuPo" frameborder="0" allowfullscreen></iframe>
I have been marinading this brisket for 3 days in my Texas Rub with one cup of Teriayki, 1 cup olive oil, 1 cup beef broth, and 1 cup of worcestorshire sauce. After removing the brisket from the marinade, I just placed salt and fresh ground pepper on top of the fat cap of the brisket. It's on at 225 degrees, Maverick is set up, and pellet hopper loaded.
Now it is time to sit back and relax. I am watching Turner Classic Movies about the History of Cinerama and now it is time to switch to the Encore Channel where they are having a James Bond Marathon Movie thing going on .... Diamonds are Forever is getting ready to come on.
Well, we have a little while to go. Food temp 97 and pit temp 232. Waiting and watching.
Finish:
I have to say that this is the best brisket that I have cooked to date. This was extremely moist and juicy. I followed the advice of friends who made this brisket yesterday. I did not have any extra beer to put into the brisket pan at foil time so I just used beef broth and that was very satisfactory.
What I think makes this brisket the best for me is that I marinaded the brisket for three days in my Texas Rub and added 1 cup each of olive oil, beef broth, worcestershire sauce, and teriyaki sauce to the rub along with about 6 tablespoons of minced garlic. I was thinking about injecting the marinade, but I quit this thought and just put on kosher salt and fresh ground pepper. I also do this to my Tri Tip Sirloins with outstanding results and I think that this just carried over to the brisket. I am very, very pleased with the result and so is my wife and Dixie who gave this a two paws up rating.
Here's a video presentation that sums up the process and illustrates the results.
Ed
<iframe width="420" height="315" src="//www.youtube.com/embed/GHp506WRuPo" frameborder="0" allowfullscreen></iframe>
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