{"id":699,"date":"2010-09-04T12:10:51","date_gmt":"2010-09-04T17:10:51","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=699"},"modified":"2010-09-07T08:16:53","modified_gmt":"2010-09-07T13:16:53","slug":"labor-day-bbq-15-pound-brisket","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/bbq\/labor-day-bbq-15-pound-brisket\/","title":{"rendered":"Labor Day BBQ &#8211; 15 Pound Brisket!"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p><em>Status: Completed and Good!<\/em><\/p>\n<p>I\u2019m busy prepping a 15 pound brisket I bought for the weekend.\u00a0 This time around I\u2019m taking time to inject it and let it sit for a few hours in the refrigerator (with the rub on it.)<\/p>\n<p>For the injection I\u2019m trying:<\/p>\n<ul>\n<li>Lard<\/li>\n<li>Beef Bullion<\/li>\n<li>Cayenne Pepper<\/li>\n<li>Rub Spices<\/li>\n<li>Habanero Pepper Oil<\/li>\n<li>Apple Juice<\/li>\n<\/ul>\n<div id=\"attachment_705\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq1.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-705\" class=\"size-medium wp-image-705\" title=\"bbq1\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq1-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq1-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq1.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-705\" class=\"wp-caption-text\">Brisket Prepped & Ready to Go<\/p><\/div>\n<p>I cooked the above until boiling and let it cool off.\u00a0 I then used a meat injector from Amazon.com to inject about a litre of fluid total into the brisket spaced every 1 inch.<\/p>\n<p>I glazed the brisket in peanut oil and then covered it completely with the Cookshack Brisket Rub.\u00a0 I normally make my own rubs but find theirs to work well when I\u2019m not doing competition work.\u00a0<\/p>\n<p>I\u2019m going to let it sit in the refrigerator for 8 hours and then put it in the smoker.\u00a0 I\u2019ll add to this post when I have some pictures from the smoking part!<\/p>\n<p><em>Update 9-5-2010<\/em><\/p>\n<p>I put it in the smoker at 6pm at 226 degrees using Hickory wood for the smoke.\u00a0 At 10pm I put it into a large foil pan and covered it.\u00a0 I put the probe in the thickest part I could find and set the cut-off point to 192 degrees.\u00a0 Went to sleep.\u00a0 Woke up and checked the BBQ.\u00a0 It had been idle at 140 degrees for 5 hours (high enough temp to keep bacteria away.)\u00a0 Removed from the smoker and let sit for 30 minutes to cool down.\u00a0 Drained the pan and sliced the Q.\u00a0 See below!<\/p>\n<div id=\"attachment_706\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq2.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-706\" class=\"size-medium wp-image-706\" title=\"bbq2\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq2-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq2-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/bbq2.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-706\" class=\"wp-caption-text\">The point on the cutting board<\/p><\/div>\n<div id=\"attachment_707\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/flat.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-707\" class=\"size-medium wp-image-707\" title=\"flat\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/flat-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/flat-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/flat.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-707\" class=\"wp-caption-text\">The flat sliced and chopped<\/p><\/div>\n<div id=\"attachment_708\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/point.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-708\" class=\"size-medium wp-image-708\" title=\"point\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/point-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/point-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/09\/point.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-708\" class=\"wp-caption-text\">The point sliced<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com Status: Completed and Good! I\u2019m busy prepping a 15 pound brisket I bought for the weekend.\u00a0 This time around I\u2019m 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\u2019m trying: Lard Beef Bullion Cayenne [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3],"tags":[757,7,242,238,240,239,237,241],"class_list":["post-699","post","type-post","status-publish","format-standard","hentry","category-bbq","tag-bbq","tag-brisket","tag-cookshack","tag-day","tag-injection","tag-injector","tag-labor","tag-rub"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=699"}],"version-history":[{"count":6,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":704,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/699\/revisions\/704"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}