Part three
Brisket
1,,,,,14-16 lb brisket, cap on
1 jar of beef bullion paste
Prepared mustard
Basic rub recipe
Bbq recipe
Injector
Remove the brisket from the butchers wrap and place in fridge for 24 hours, trim off the hard fat being careful to leave at least 1/4 inch of fat. Mix up some bullion paste with water (about 5-6 cups) and three heaping tbsp of the rub and mix it all together and bring to a simmer and let cool. Take the brisket inject it with as much of the bullion as it will take, remember to not needle right through the cap into the middle fat layer. Pat dry and coat the entire brisket with straight bullion paste then dust lightly with the rub, put back in the fridge for around eight hours, remove from the fridge and set on counter for four hours, inject it again then coat it with mustard and as much rub as will stick to it. By now the smoker should be at 220 degrees. Be prepared for a long cook, about 1.5 hours per pound. Depending on the brisket, it should climb to 150 ish fairly quick and will stall right there,DO NOT EVER RAISE THE TEMP. Some briskets will stall there for up to 8 hours while the collagens are breaking down. We will get to moping in a bit. Once the temp starts move off the stall it should start to leak, catch these drippings is a pan and at 170 put the brisket in the pan and add a cup or two of the bullion rub mix, cook covered until 190 degrees the remove from pan and continue to 205. Remove and wrap tight in Saran Wrap then wrap with towels and place in a cooler for 1/2 hour. Remove the cap, chop it up into pieces, role in the bbq sauce and turn up the smoker to 300 but the bits it a pan and on it goes until the tips start to crust up and they are done
Now, mopping and injecting during the cook.
If you are using any electric or propane smoker that has a pan for chips or pucks then you should have a water bowl put bullion in the bowl and keep it full, every time you open it to fill the bowl the mop it with juice/ bullion/rub mixture and give it a couple of needles full as well. Only 3/4 hours of smoke with these machines or the smoke compounds on itself and goes bitter
If your using any other kind of smoker that uses wood to make to heat then make sure you mop every half hour after the first 3 hours, just don't wash off the rub, that's why you wait for a bit for it to crust up inject it every hour as well.
I'm sure everyone will change this a bit with their own spices but the cooking and resting is important to remain constant and remember which smoker you have and the mopping methods for each one, you Bradley people, my Bradley is on steroids, extra burner and a circulating fan so remember if your its hopped up like mine, be quick when the door is open, they recover slow, if your lookin you ain't cookin and in the Bradley, more than two briskets and you will blow you fusible link.
The other smokers recover way quicker so mop, mop and more mop, then mop some more so make sure you make enough to mop and inject.
Hope this helps
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