MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Myron's Perfect Brisket
Categories: Beef, Rubs, Marinades, Chilies
Yield: 20 Servings
MMMMM-----------------BEEF INJECTION & MARINADE----------------------
1 qt Water
3 tb Minor's beef base
3 tb Minor's au jus concentrate
MMMMM--------------------------BEEF RUB-------------------------------
1/2 c Kosher salt
2 tb Coarse ground black
- pepper
1 ts Sugar
1/2 ts Chipotle pepper powder
1/2 ts Chile powder
1 ts Garlic powder
1 ts Granulated dried onion
MMMMM----------------------------MEAT---------------------------------
20 lb Whole untrimmed brisket
MMMMM---------------------------TOOLS--------------------------------
2 Aluminum pans
Injector
Blanket
FOR THE BEEF INJECTION AND MARINADE: In a large stockpot
over high heat, bring the water to a boil. Add the beef
base and the beef au jus to the water, and stir until
dissolved. Remove from the heat. If reserving for a
later use, let the liquid cool then pour it into a jug
or bottle. This can be stored in the refrigerator for up
to 2 weeks.
FOR THE BEEF RUB: In a large bowl, combine all the
ingredients thoroughly. You can store this rub in an
airtight container indefinitely.
FOR THE MEAT: Trim your brisket. Place the brisket, fat
side up, in an aluminum baking pan. Inject it by
eyeballing 1" squares all over the brisket and injecting
half of the beef injection in those squares. Flip the
brisket over, fat side down, and pour the remaining
injection/marinade over the meat. Cover and refrigerate
for at least 6 hours or overnight. 30 minutes before you
are ready to cook the brisket, heat a smoker to
350ºF/175ºC, keeping it an average of 300ºF/150ºC
degrees. (You can also use a gas grill, but you’ll
need to prepare it for smoking.)
Remove the brisket from the marinade and discard the
marinade. Using your hands, apply the beef rub all over
the meat. Place the brisket in a clean aluminum baking
pan, place the pan in the smoker, and cook for 2 1/2
hours. Remove the pan from the smoker and cover it with
aluminum foil. Put it back into the smoker and cook for
another 1 1/2 hours. Remove the pan from the smoker and
wrap the pan, still covered with aluminum foil, in a
thick blanket. Let it rest at room temperature for 3-4
hours. Unwrap the pan, discard the foil, and remove the
brisket, taking care to save the the accumulated juices.
Set the brisket aside. Strain the juices of all grease,
and pour the juices into a medium saucepan. Warm the
juices over medium heat, and allow them to come to a
simmer.
Meanwhile, slice the brisket against the grain; try to
make the slices as consistently sized as possible. Place
the slices on a warm platter and pour the juices over
them. Serve immediately.
By Myron Mixon | June 17, 2011
RECIPE FROM:
https://www.thedailymeal.com
Uncle Dirty Dave's Archives
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