SMOKED BEEF BRISKET

this is my favorite thing to smoke a big ass tough piece of meat that turns to butter by the end of the cook n paired with homemade mac n cheese which ill cover next would be my last meal choice if it ever came to that lol but lets hope it never does

now briskets can be pricey thats y i dont get to cook em sadly but a hand full of times a year pause for tear…. but i got lucky n found this big fatty bad boy on sale. bout half da price i usually spend on one this big. first we need to make a injection n pump our meat up lol heres what we need

half a bottle of johnnys french dip au jus concentrate mixed with bout 2 cups of beef stock or water

1/4.tsp garlic powder

1/4.tsp onion powder

1/4.tsp black pepper

1.tbsp worcestershire

3 beef boullion cubes

and a few shakes of salt not much

put it all in a pot n bring to boil n simmer for a few min till boullion cubes melt away then after it cools put it in a cup and grab your injector

lay yo meat down on a large pan and like we did with the pork butt start injecting the meat while its still in da bag go nuts but leave bout half a cup or just make more later well use sum at wrapping time

k stop pokin at yo meat n put it in da fridge while we make sum happy endin beef rub heres what we need

2.tbsp paprika

1.tbsp chili powder

1.tbsp onion powder

1.tbsp garlic powder

2.tbsp salt

1.tbsp black pepper

1/2.c sugar

1.tsp cumin

1.tsp white pepper

mix it all by hand n put in a air tight container

now we got da rub grab yo meat in whip it out on da table lol open da bag and lay it out on a pan n be careful cause the injections gonna run out da bag. best open it over the sink first lol after u get it layed out fat cap down start trimming the large amounts of fat off the underside

u can c i took off bout 2lbs of fat off da underside .we want da fat on da top but not the random fatty areas on the underside now we gonna hit it wit a dab or 2 of mustard on both sides rub that in n start rubbin our beef down wit our beef rub n like always rub da shit outta that meat dont be shy lol. use it all up

k off to da smoker at 225° for bout 10 hours got appple hickory and pecan as usual and bout half a big bag of coal

now that the wood n coals are mixed ill drop bout 15 hot coals from my chimmney starter in the center so i get a long slow burn over the rest of the day as sum go out others light up

and then imma fill the water pan that’ll keep the heat steady n hydrate the meat u can use water or fruit juice and onions bout anything itll all steam up n further flavor your meat. id put sum 101 in there but im selfish lol

now ill put the racks in and lid on and open all the flute vents wide open til it gets too 225° then close em all a bit. go black r2 go lol

soon as it gets to 225° its time to whip our meat out n slap it on da grill for the neighbors to see fat cap side up

n put da lid on n we wait hit it sorry lol 1.2.1.2.3.4

ill hit da beef up bout every 30 to 40 min with a spray bottle thats got beef stock from a box in it n a bit of onion n garlic powder lol so we injected da beef with beef n we spray down da beef with more beef…..brilliant lol now hope it dont rain

shit lol. oh well it feels good n i have sum cardboard to protect my vents on r2 n least da babies got sumthin to do puddlin lol

k lets check our meat its been bout 5 hours

lookin good sittin at 130° internal temp. gonna go get these boys inside n cleaned up fed n in bed n ill be back to pull it off in bout 5 hours

k its been bout 10 hours and meats at boot 160° stalled out so im pullin my meat n gonna wrap it. looks good got a nice dark moist bark from the smoke n rub sealin in da juices and the brisket dont look bad either lol

now line a big pan wit foil and pour in any injection u have left over and put da meat in fat cap down n wrap it your gonna have to put a piece of foil on top too then flip it fat cap up n make sure u wrapped it tight then put it either back on da grill or in the oven at 225° til it gets to 190° internal temp but imma put it in da fridge cauz its late n ill finish it 2marrow lol

k its 10am new day n oh look new bottle lol n my oldests boys will be here at 5ish so off to da oven wit our beef at 225° til we get to 190° internal temp

after cannin tomatoes all day playin outside n makin homemade mac n cheese we at our goal rite at 430pm so well pull it out da oven and let it sit bout 30 min then we gonna slice it up. im dyin cant wait

grab u sum gloves or meat claws n carefully remove da meat to a cuttin board and get rid of the foil but leave all da juice in da pan

first slice is always mine lol. no effort cuttin it like if u usin a lightsaber or sumthin lol oh man i wish i had one even with that fat cap u can see the smoke penatration. i dont trim much of that off cause i like sum fat on there so this wouldnt hold up in a comp