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BBQ Angus Brisket – Wow Up Your Cow!

I picked up this 12 pound Angus packer from Restaurant Depot yesterday. Here’s how it looked before trimming.

I remove the large chunk of fat between the flat and the point and the bigger pieces of fat from the top of the flat. I also cut away any gray or browned meat along the edge. Notice how I cut the corner off in the lower left. That’s so I know the direction to slice across the grain. It’s tough to see the grain in the meat after the bark develops.

I used Butcher’s Brisket Injection with a tablespoon of Worcestershire Sauce for some added zip.


Next it gets a coating of black pepper, garlic powder, onion powder and Kosher Salt.


Then it gets a second coating rub, this time The Slabs – Wow Up Your Cow Beef Rub. This stuff is really great. I rank it right up there with Plowboys Bovine Bold.


Then it gets wrapped and put into the refrigerator for about 6 hours.

Before it gets dark, I fire up the Stumps Baby. My fuel of choice this time is Kingsford Blue. The Labor Day sale at Home Depot last week was just too good to resist!

At 11:30 pm the brisket goes in.

The next morning the Baby is cruising along at 240 degrees, check out that thin blue smoke. I love the smell of brisket in the morning; you know that smell?

I start probing at 195 degrees internal temperature. She finally probed like buttah at just under 200 degrees IT.

I separate the flat from the point with the back of my slicer.

The flat gets wrapped and put into the Cambro, which I’ve preheated with a pan of boiling water.

In a Dutch oven, I combine pork and beans, fire roasted diced tomatoes, diced onion, diced red and jalapeno peppers, brown sugar, prepared brown mustard and some Worcestershire Sauce.

The point gets cubed, hit with some more rub and a little sauce, and goes back into the cooker along with the beans.

Thirteen hours cook time for the brisket (no foil) and three hours resting in the Cambro double wrapped in foil and plastic wrap. It turned out moist and delicious!


I served it along with the burnt ends, my doctored pit beans, my favorite creamy coleslaw recipe and jalapeno cornbread. What a meal it was!

10 Responses to “BBQ Angus Brisket – Wow Up Your Cow!”

  • How do you like Butcher’s? Can you tell a difference?

    Absolutely perfect smoke ring.

  • Mister Bob:

    I really do like the Butcher’s products, especially their brisket injection. I think it makes a noticeable difference in tenderness. For additional flavor, I like to add Worcestershire Sauce, and sometimes I mix with beef broth instead of water. I think their pork injection is a little too salty, so I usually add apple juice or peach nectar to sweeten things up when I cook a butt.

  • Cass:

    B– looks FABulous!! Do you Saran the meat THEN foil? Before Cambro. Thanx.

    You affiliated with Brothers Q up in Vails Gate?

    Greg Cass

  • Mister Bob:

    Thanks Greg. I just use foil, and not too tight either. I’ve found that wrapped to tightly, the brisket continues to ‘carry over’ cook, resulting in over cooked and maybe mushy meat. In fact, I vent for about 5 minutes before wrapping it back up and putting it in the Cambro.

    I’m not affiliated with Brothers BBQ, but I’ve eaten there many times, great guys and pretty good BBQ too. The fire was a shame; I’m hearing rumors that they will reopen next door. I hope it’s true!

  • Clay:

    Awesome looking – you do very clean work. Couple questions for you:

    1. On a ~12lb packer like this, how much injection do you use?

    2. You say “kosher salt”, but it’s cayenne pepper in the photo above…I’m assuming you do NOT put this on your briskets and it just ended up in the photo by mistake?

    3. I realize you cooked this one no foil, so probing is easier, but what if it was foiled? You have the wired probe in there, so when it says 195, do you unfoil for the rest of the cook so that you can probe every few rise in degrees? I assume you don’t keep refoiling it?

    4. Above you say “double wrapped in foil & plastic wrap” – but then answering the questions above you say “just foil and not too tight either”. I’m assuming you’ve decided the latter is best?

    Thanks!

  • Mister Bob:

    Clay,
    1- About 10 ounces
    2- I did use both Kosher salt and a pinch of cayenne. The mistake was not listing it.
    3- This cook was no foil. When I do foil, it’s usually at about 165 internal temperature. After I foil, I reinsert the probe through the foil. I also probe through the foil and pull it when it goes in like butter. It might be anywhere between 190 and 210, but most often it’s between 195 and 205.
    4 – If the brisket is perfect on the way into the Cambro, then I think loose foil might be better (I’m still working on a definitive answer to this one). I’ve been using a pan of steaming hot water in the Cambro to pre-heat it, and create a very humid atmosphere, so the loose foil shouldn’t let the brisket dry out. But there are still times when carryover cooking can actually help, like when I’m out of fuel and the meat is just borderline done. Then I might wrap very tightly and hope for a little temperature rise in the Cambro. I also might wrap tightly, if I’ll be holding it for a long time (3 to 4 hours). My methods are constantly evolving, and I try to give the best advice I can based on my most current methods. There’s more than one way to skin a cat, or cook a brisket. The experimentation is a big part of the fun for me.

  • Clay:

    Thanks for the responses. Makes sense. I have not injected a brisket yet. I’ve been trying not to overcomplicate / change too many variables at once…but I’m tempted to just start doing it for the moisture. I don’t know if this is one of those competition things that makes a 1% difference, or a real 10% difference maker. It’s hard to tell from all the Internet chatter on it and having never done a comparison myself, I don’t know. I’d like to think I can get to what I think of as brisket perfection without it…but I haven’t been able to yet. There are plenty of legendary BBQ places that make great brisket here in TX…and you know they don’t inject. I would think I should be able to do the same. Anyway, just more brisket round & round.

  • Mister Bob:

    Clay, you can certainly cook a tender and delicious brisket without injecting, I’ve done it many times. I do think that an injection containing phosphates makes the tenderness part a little easier however. Injecting also gives you the opportunity to introduce a little extra flavor deep down into the meat. I inject at home and at comps. I’m not sure if it makes a 1% or 10% difference, but I do think it helps.

  • hugh johnson:

    will foil make the bark mushy?what should i do once its done to keep this from happening?

  • Mister Bob:

    Hugh,

    Foiling does soften the bark to a certain degree, but nothing close to mushy. I always foil for competition, because I believe the positives outweigh the negatives. Foiling pushes the internal temperature through the stall, which makes timing much more predictable. It also gives me the opportunity to add some more flavor via the liquid added to the wrap. Finally, I believe the finished product is moister when I use foil, especially those pieces right around the horn shaped bone. In my opinion, along with the Money Muscle and the tubes right behind it, these are the tastiest parts of the butt, and always wind up in my turn in box.

    Once the butt reaches an internal temp of 195 in the center of the Money Muscle, open the foil and let it vent for about ten minutes before closing in back up loosely and resting in a cooler for at least an hour. If you don’t vent before resting, the butt will continue to cook, and you will wind up with mush. Good luck and smoke on!

    Mister Bob