Beef Game Changer - Brisket Tallow and Kosmos Brisket Injection Foil Boat.....

Gotcha

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Rec Tec Smoked Brisket - WOW 7/5/2022​

Brisket
11 lb. Choice Brisket from Kroger

Injection:
3 T Kosmos Smoke House Reserve Blend and 1 Cup Tallow

Binder: Tallow

Rub:
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic Powder

Directions:

Trim off hard fat and any silver skin. In a large steam pan, inject the brisket along the grain. Pat dry and then apply then apply a bit more tallow and the rub. Place uncovered in the in the refrigerator overnight.

pre-heated the smoker to 265 degrees and then placed the brisket in with the fat side down, inserted temp probe.

Set Smoke Alarm Thermometer to 165 degrees, Brisket hit 165 in three hours, removed from smoker.

Using two sheets of foil, I drizzled some tallow and then place the brisket fat side up. Created a foil boat and then placed it back on the smoker, with the temp probe.

Set Smoke Alarm Thermometer to 201, pulled brisket at 203.

*Notes: I normally only buy prime briskets, but the choice was on sale for $1.99 per lb.

I noticed that there was not much fat in the drip pan, but the brisket when I foiled wrapped looked really juicy.

Super juicy, total smoke time was 6 hours, left at room temp until it dropped to 190 degrees, then placed in the oven. When the brisket temp dropped to 180 degrees set oven at 170 degrees.

Rest time in the oven was 4 hours before slicing.

This turned out to be an amazing brisket and it was choice, looking forward to trying this next on my normal prime brisket from Costco.

Best Greg


 

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Well done on your cook. Sounds like you discovered an old trick we use with injecting. Congrats. If you really want to get to the next level, use brisket from the right side of the cow and use Wagyu tallow infused with beef paste and clarified butter. Your guests will carry you around on their shoulders. I also suggest you follow the natural fat line between the flat and point. That allows the flat people more meat and if cooked properly, those that don’t like well done beef some really good medium flat without fussing over the point’s fat which is great for brisket burnt ends. I also notice your carry over temp remained pretty stable was this a smaller brisket. I usually pull at 192-195F and the carry over is ~5-7 degrees but that is in California. Rock, I mean COOK on!!!
 
... use brisket from the right side of the cow and use Wagyu tallow infused with beef paste and clarified butter.
I googled this - not looking for a disagreement, just wondering why. So I've got the why BUT there is a discrepancy as to which side is better.

Since a mature beef cattle specimen can weigh over 1,200 pounds, this action gives the chest muscles quite a workout. All that activity can toughen the meat, which leads to a brisket that’s considerably less tender and delicious than the one cut from the left-hand side.
https://bbqhost.com/left-handed-brisket/
 
Well done on your cook. Sounds like you discovered an old trick we use with injecting. Congrats. If you really want to get to the next level, use brisket from the right side of the cow and use Wagyu tallow infused with beef paste and clarified butter. Your guests will carry you around on their shoulders. I also suggest you follow the natural fat line between the flat and point. That allows the flat people more meat and if cooked properly, those that don’t like well done beef some really good medium flat without fussing over the point’s fat which is great for brisket burnt ends. I also notice your carry over temp remained pretty stable was this a smaller brisket. I usually pull at 192-195F and the carry over is ~5-7 degrees but that is in California. Rock, I mean COOK on!!!
Pre trim was around 11.5 lbs., it was pretty well trimmed so I only removed .5-1 lb.
Greg
 
I have 3+ pounds of the point cut up for burnt ends, looking to finish them in the next day or so and freeze.
Greg
 
I have 3+ pounds of the point cut up for burnt ends, looking to finish them in the next day or so and freeze.
Greg
Gotcha,

Sounds like a winning plan. I do the same. I like to put my favorite BBQ sauce on them and let them simmer to absorb the sauce. Then bag and seal. When they thaw, they tend to absorb the infused sauce retaining and great deal more moisture, especially if you are going to reheat in the vacuum bag. Another method is the “Thawed Version”: When reheating without the bag, add a little water to a skillet and steam the ends raised over the boiling water with a little butter in the water and hot sauce. Turn gently as they steam. Then, let the fun begin.
 
Pre trim was around 11.5 lbs., it was pretty well trimmed so I only removed .5-1 lb.
Greg
Hey SmokeZilla,
So typically I used 1/3 cup of Kosmos Brisket injection with 2 cups water. On this I used 3 T and 1 cup of Tallow.
The Kosmos Mix is Ingredients: Sodium Phosphate (40.0%), Hydrolyzed Soy Protein, Beef Flavoring (Beef Stock, Beef Flavor, Salt), Salt, Autolyzed Yeast, Onion & Garlic Powder, Sugar, Disodium Inosinate & Disodium Guanylate, Xanthan Gum, Spice. Contains: Soy.

Note the first ingredients is Sodium Phosphate (helps to keep the meat moist).

You mentioned beef paste/butter and tallow, would you mind sharing your injection?
Best Greg
 
I googled this - not looking for a disagreement, just wondering why. So I've got the why BUT there is a discrepancy as to which side is better.

Since a mature beef cattle specimen can weigh over 1,200 pounds, this action gives the chest muscles quite a workout. All that activity can toughen the meat, which leads to a brisket that’s considerably less tender and delicious than the one cut from the left-hand side.
https://bbqhost.com/left-handed-brisket/
SmokedOCD,

I can’t refute the google information. My only basis was the heards I was exposed to on my relatives’ ranches (sometimes exceeding 50 head at a time) before google existed. During slaughtering, we would save the cuts they preferred. When I was a kid I would ask why and they would keep the right side brisket, shoulder, and tri-tip that they called the “elbow meat” (which even a naive city kid knew cows didn’t have elbows).say There rationale was when a cow lays down they stretch the right side of their bodies and contract the left side which infers the right side works harder than the left. Frankly, I didn’t even know cows were right handed. But honestly, I sometimes wonder if they were just teasing me because I was left handed. Lol. There are many articles on animal (cow) behavior that try to explain not only the psychology of the beast but also where to find the best cuts. If I knew, I’d be advertising a link to my research, lol.
 
Hey SmokeZilla,
So typically I used 1/3 cup of Kosmos Brisket injection with 2 cups water. On this I used 3 T and 1 cup of Tallow.
The Kosmos Mix is Ingredients: Sodium Phosphate (40.0%), Hydrolyzed Soy Protein, Beef Flavoring (Beef Stock, Beef Flavor, Salt), Salt, Autolyzed Yeast, Onion & Garlic Powder, Sugar, Disodium Inosinate & Disodium Guanylate, Xanthan Gum, Spice. Contains: Soy.

Note the first ingredients is Sodium Phosphate (helps to keep the meat moist).

You mentioned beef paste/butter and tallow, would you mind sharing your injection?
Best Greg
Gotcha,

That sounds good and worth trying. Did it seem particularly salty? It seems to be listed several times in your ingredients, especially the Hydrolyzed Soy Protein and Sodium Phosphate (Na3PO4). Also, do you every use MSG on your cooks?
 
Looks fantastic!

Who ever would have guessed there is a better side.
 
How do you like the Signals vs the built in temp probs and app? I've been eyeing that for a long time and haven't pulled the trigger simply because I fear it's a waste to buy something that I already have.
 
How do you like the Signals vs the built in temp probs and app? I've been eyeing that for a long time and haven't pulled the trigger simply because I fear it's a waste to buy something that I already have.
I have owned a bunch of other wireless probes but never really happy.
The smoke is built like a tank and so easy to use. They had a sale in May and was able to pick it up for $70.00.
Greg
 
Prime briskets are few and far between in my town. I finally broke down and bought a choice brisket. I ordered some Wagu tallow and injected like you did. Only difference isI wrapped in peach paper. Absolutely best one I ever did. I live in Texas where brisket is king. The tallow trick rivals brisket I have had any of our top BBQ places.
 
Prime briskets are few and far between in my town. I finally broke down and bought a choice brisket. I ordered some Wagu tallow and injected like you did. Only difference isI wrapped in peach paper. Absolutely best one I ever did. I live in Texas where brisket is king. The tallow trick rivals brisket I have had any of our top BBQ places.
You are right the brisket in Texas and in Austin, is amazing and a lot of it is in food trucks.
Wished I had learned this trick years ago, but it does change the game.
Glad your brisket turned out great.
Best Greg
 

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