OMG. I have MOIST brisket!
I don’t know if the pictures do it justice. If you can see how the juice is just oozing from the meat. But it is so moist. So tender I can pull it apart with my fingers. (!!!!) And so tasty!
I keep saying that I’m not making competition level brisket. And I’m not.
But dang. This stuff is da bomb.
I injected the meat the night before with a combo of bone broth, tamari, maple syrup, ginger juice, and spices. Let it over night in the fridge, then pulled it out and let it sit on the counter for a couple of hours before I put the rub on it.
The rub is what I call CCP, which stands for dark cacao powder, instant espresso powder, and black pepper. It also has a touch of brown sugar and cinnamon.
I cooked it at 225 on my pellet grill. I spritzed it about once an hour with a combo of pinapple juice and apple cider vinegar. Once the internal temp reached 165, I took a large piece of butcher paper, soaked it with the spritz, then wrapped the meat back up in it. Kept spritzing it, in the paper.
Raised the temp to 250 and let it cook for a few more hours, until internal temp was about 195. Then I stuck it in a cooler to let it rest.
Blaze and I had a little of the brisket about 90 minutes after I’d pulled it from the grill.
It was good brisket. Not great.
I stuck the remains of it back in the cooler to let it rest some more, for another three hours.
Those extra hours resting made all the difference in terms of tenderness and flavor. WOW.
I’ve made a couple of good briskets now. Need to figure out how to do it consistently.
In the meanwhile, I’m a very happy camper.
(I also made some apple chutney from some of the apples we grew, and cooked a large hunk of pork with that on it. That, too, is amazingly tasty.)