By Todd Barron @ FoodieCuisine.com
Status: Completed and Good!
I’m busy prepping a 15 pound brisket I bought for the weekend. This time around I’m taking time to inject it and let it sit for a few hours in the refrigerator (with the rub on it.)
For the injection I’m trying:
- Lard
- Beef Bullion
- Cayenne Pepper
- Rub Spices
- Habanero Pepper Oil
- Apple Juice
Brisket Prepped & Ready to Go
I cooked the above until boiling and let it cool off. I then used a meat injector from Amazon.com to inject about a litre of fluid total into the brisket spaced every 1 inch.
I glazed the brisket in peanut oil and then covered it completely with the Cookshack Brisket Rub. I normally make my own rubs but find theirs to work well when I’m not doing competition work.
I’m going to let it sit in the refrigerator for 8 hours and then put it in the smoker. I’ll add to this post when I have some pictures from the smoking part!
Update 9-5-2010
I put it in the smoker at 6pm at 226 degrees using Hickory wood for the smoke. At 10pm I put it into a large foil pan and covered it. I put the probe in the thickest part I could find and set the cut-off point to 192 degrees. Went to sleep. Woke up and checked the BBQ. It had been idle at 140 degrees for 5 hours (high enough temp to keep bacteria away.) Removed from the smoker and let sit for 30 minutes to cool down. Drained the pan and sliced the Q. See below!
The point on the cutting board
The flat sliced and chopped
The point sliced
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