RoadRunner18
Active member
- Joined
- Aug 1, 2020
- Messages
- 208
- Reaction score
- 158
- Location
- New Jerey
- Grill
- Lone Star Grillz 20 x 42; Pitts and Spitts Maverick 2000; Camp Chef FTG-600
OVERNIGHT BRISKET
HARDWOOD: MESQUITE or HICKORY
COOK TIME: This Brisket is slo-smoked and is an overnight cook. I usually start at 9:00 PM and finish by 3:00 PM the next day.
EQUIPMENT:
* Injector
* Large Aluminum Pan
* Large Meat Rack
* Large HD Aluminum Foil
INGREDIENTS:
* 10lb – Brisket
* 4 – Cups of Water
* 3 – Tablespoons of Minor’s Beef Au Jus Concentrate
* 3 – Tablespoons of Minor’s Beef Base
* Your favorite Brisket Rub (If not using a rub, use Kosher Salt, Coarse Ground Black Pepper and granulated garlic)
* 2 – Cups of Beef Broth.
* 1 – Peeled, quartered and separated Onions
* 4 - Whole Garlic Cloves
PREPARATION:
Brisket:
* Trim all silver skin off the top of the brisket.
* Trim Fat Cap off Bottom of the Brisket
* Place on a meat rack and place the brisket and rack into an aluminum pan.
Injection / Marinade:
* Bring 4 cups of water (1-QT) to a boil
* Add 3 Tablespoons of Minor’s Beef Au Jus Concentrate
* Add 3 Tablespoons of Minor’s Beef Base
* Stir until dissolved.
* Place the Brisket FAT-SIDE UP in the aluminum pan.
* Inject the Brisket in a 1-inch square grid
* Flip the Brisket FAT-SIDE DOWN in the aluminum pan.
* Pour remaining marinade over the brisket.
* Cover and refrigerate overnight.
YOUR COOK:
1. Discard the Marinade.
2. Rub the Brisket with a generous amount of your favorite Brisket Rub.
3. Set Grill Temp to 200 (Super Smoke if you have it)
4. Set the meat probe at 165 degrees.
5. Place the Brisket in the center on the middle grill rack (or the upper grill rack if your cooker only has two racks).
6. Place an aluminum pan with water on the bottom rack directly under the Brisket.
7. Put the brisket to bed and recheck temperature in the morning.
8. At 165 degrees internal meat temperature, remove the brisket from the grill.
9. Place the Brisket and meat rack in a large aluminum pan, and add:
* 2 – cups of Beef Broth;
* 1 – tablespoon of Au-Jus Concentrate;
* Quartered and separated onions and garlic cloves
* Cover the pan tightly with aluminum foil.
10. Set grill temp to 250.
11. Set Probe Temp to 195.
12. Return the tightly wrapped pan to the cooker.
13. Cook until internal meat temps reach 195.
14. Remove Pan from the smoker at 195.
15. Separate the Point from the Flat of the Brisket (Point will be used for Burn't Ends).
16. Return the Flat to the pan, wrap the pan and return to the cooker until meat temp reaches 203.
17. Remove the Brisket and pan from the grill, wrap in a towel, and place In a cooler to rest for 2 hours.
NOTES: BURNT ENDS:
* Cut the Point into 1-inch cubes.
* Place the cubes in an aluminum pan
* Season all sides and toss the cubes in your favorite brisket rub
* Cover all sides of the cubes with your favorite BBQ Sauce; toss thoroughly to ensure the cubes are completely covered.
* Return the unwrapped pan with the cubes to the cooker for another 1 to 2 hours, or until the liquid has rendered and the BBQ sauce has caramelized. Allow to cool and then enjoy
