Hello Brethren,
I've learned so much from all of you. I just enjoyed a cook that came out great so I thought I'd share what I did.
*9 1/2 lb Wild Fork wet aged (17 days) prime brisket. Trimmed but left a thicker fat cap than usual.
*Injected with Meat Church brisket injection, but made it less than 1/2 recommended strength. I didn't want it to be too salty or have the injection flavor overpower the natural beef flavor.
*Next day I toweled off excess injection and rubbed w/ vegetable oil as binder.
Gave light coat of Meat Church Holy Cow. Let that melt in as it gradually came up to room temp. Then another coating of myown salt free brisket rub (Hanks recipe).
*On to the KBQ, fat cap up, at 225 w/ two water pans. Fuel was Honey Crisp Apple wood and White / Post Oak. Wood was dense with a good amount of moisture left, but not too much.
*Over 7 hours I gradually brought temp upto 275. By then the flat was at 180 & point was at 165. I separated the two muscles. Left Point on for another 90 minuets or so till it was up to 185.
*Wrapped in butcher paper soaked in Wagyu tallow. Put in pan and poured some more tallow over top of wrapped meat. Covered pan w/ foil.
*In to 150 degree oven for 18 hours. Brought to and allowed to cool down to 140 and sliced.
This was far and away not only the best brisket I've ever cooked, but the best I've ever tasted. Moist, flavorful and tender as butter. I fed 15 people at a neighborhood BBQ I hosted and they all said it was the best brisket the'd ever had as well. I'll be doing it this way until I find something better. I know there are so many variables and some you have limited control over, e.g. the qualities of the specific cut, the weather, the wood, etc. I have to believe that the combo of injecting and the long hold were the biggest factors that contributed to the end product. I also think the great quality fuel helped to. A very clean and sweet tasing smoke that wasn't at all overpowering.
I hope this was helpful for someone.
Best regards!
JD
I've learned so much from all of you. I just enjoyed a cook that came out great so I thought I'd share what I did.
*9 1/2 lb Wild Fork wet aged (17 days) prime brisket. Trimmed but left a thicker fat cap than usual.
*Injected with Meat Church brisket injection, but made it less than 1/2 recommended strength. I didn't want it to be too salty or have the injection flavor overpower the natural beef flavor.
*Next day I toweled off excess injection and rubbed w/ vegetable oil as binder.
Gave light coat of Meat Church Holy Cow. Let that melt in as it gradually came up to room temp. Then another coating of myown salt free brisket rub (Hanks recipe).
*On to the KBQ, fat cap up, at 225 w/ two water pans. Fuel was Honey Crisp Apple wood and White / Post Oak. Wood was dense with a good amount of moisture left, but not too much.
*Over 7 hours I gradually brought temp upto 275. By then the flat was at 180 & point was at 165. I separated the two muscles. Left Point on for another 90 minuets or so till it was up to 185.
*Wrapped in butcher paper soaked in Wagyu tallow. Put in pan and poured some more tallow over top of wrapped meat. Covered pan w/ foil.
*In to 150 degree oven for 18 hours. Brought to and allowed to cool down to 140 and sliced.
This was far and away not only the best brisket I've ever cooked, but the best I've ever tasted. Moist, flavorful and tender as butter. I fed 15 people at a neighborhood BBQ I hosted and they all said it was the best brisket the'd ever had as well. I'll be doing it this way until I find something better. I know there are so many variables and some you have limited control over, e.g. the qualities of the specific cut, the weather, the wood, etc. I have to believe that the combo of injecting and the long hold were the biggest factors that contributed to the end product. I also think the great quality fuel helped to. A very clean and sweet tasing smoke that wasn't at all overpowering.
I hope this was helpful for someone.
Best regards!
JD
OCD for sure.
