Todays Brisket w/qview

Discussion in 'Beef' started by mnola917, May 5, 2012.

  1. mnola917

    mnola917 Smoke Blower

    I smoked a 9 ½ lb brisket today.  I started by rinsing off the brisket, drying it, then injecting it with a marinade consisting of store bought beef broth, with 3 extra bouillon cubes, merlot and lawry’s seasoned salt.  I boiled and reduced this by about 1/3.

    I covered the brisket in mustard, then rubbed it with:

    Ancho Chile Powder

    Cumin

    Paprika

    Ground Mustard

    Cayenne

    Kosher Salt

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    I also mopped it every hour or so with a mop that was made with:

    Sam Adams Boston Lager

    Cider Vinegar

    Garlic

    Poblano Pepper

    Red Onion

    Brown Sugar

    Bay Leaves

    Salt and Pepper

    I smoked it at 225 with Sugar maple.  Mopped it regularly.  Foiled at 170*,  Took off at 190* and wrapped in a blanket and put it in a cooler for 3 hours.  Will be serving tomorrow for dinner.  Im going to reheat it in a crockpot, already sliced with some beef broth and some of the leftover mop.

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    I also made a batch of cheddar beer bread that I’ll butter up with a garlic butter and serve the brisket over it.

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    I couldnt help myself.  I had to make a little plate before I wrapped it up again and put it in the fridge for tomorrow.  I also topped it off with a finishing sauce that I whipped up, just a combination of Ketchup, Cider Vinegar, Worchestershire, Coke, Chili Powder, Brown Sugar, salt, pepper and butter.

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    Last edited: May 5, 2012
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks for the Qview,  looks delicious!
     

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