Since Christmas Eve, my test subject’s request has been brisket, but I’ve made one excuse or another not to make it – smoking a turkey for Christmas, baking any kind of cookie, and going through a ramen and chow mein (nice way to use up leftover turkey without feeling like you’re eating turkey again) phase since the holiday.
I finally found a break in all that cooking, baking plus working to head to the one store near me I trust to have a good brisket. Now it should be noted I did this on the afternoon of New Year’s Eve, after letting the staff go early and finishing some paperwork, as I figured there won’t be too bad of a line (very faulty logic applied here). It was mayhem – only way to describe it: full parking lot, produce section that looked like a bomb had gone off, and then I rounded the corner for the butcher section – what on earth was I thinking!?!
They have a pull number system – my lucky number was 78 and they were on 52 with a crowd of people that there was nowhere to stand without being bumped. I retreated to the cooking utensil section that is just before you enter the meat market and parked. Unwilling to try to find a way to see what was in the meat case (I didn’t want to die in a freak grocery stampede), I noticed the fish section (that’s right fish – where there is no chance for brisket). My test subject likes fish, especially salmon, and that was how I ended up with a beautiful piece of salmon to smoke, which was Friday and killed some time waiting for my number.
Finally they called 78 and my arm went over my head and I said “here!” And they called 78 again, and I started waving my arm and trying nicely to move through the crowd (of which I was run into by a cart). And again 78 was called and I was almost to the front (and I was panicking that I would get skipped because for some reason there was no one shorter than 5’10” standing at the front). And then they called 79, before seeing my arm and asking what my number was and all was going to be ok.
The poor butcher was very frazzled so I asked for a 4lb brisket and still never saw what else was in the meat case before retreating (or rather having every random person clip my purse as I waded against the tide of people who were still waiting to win the meat lotto – pretty sure my purse saved me from being bruised). This is not how I normally choose a brisket – I would typically point at the one I like; they would trim it while talking smoking, rub and mop techniques; and I would leave the butcher area happy, thoughtful and hungry. This time I was thankful to be in one piece and leaving!
After escaping the produce section with my bounty of salmon, brisket and few other items (end caps will get me every time!), I found my car, zipped home, where I celebrated the new year with friends, and woke up with a cold. No brisket was made, on the second day my favorite test subject made his smoked salmon (yum!), and I made a variation of chicken noodle soup.
Yesterday, knowing I either would get the brisket marinating or else would waste a perfectly good piece of beef, I referenced what I consider the most informative website I know on smoking: Amazing Ribs. It can be a bit technical and sometimes overwhelming, but I’m part nerd and it appeals to my chemistry sensibilities.
So rinsed the brisket, and splashed/rubbed the fat cap with:
- grapeseed oil,
- apple cider vinegar,
- soy sauce, and
- worchestshire sauce
Using barely enough of each to ensure there wasn’t much run off – or rather that there was very little liquid pooled around the meat.
Then rubbed the fat cap with:
- pink salt,
- ground black pepper,
- garlic powder,
- onion powder,
- chili powder, and
- smoked paprika
Flipped the brisket over and repeated splashing and rub. My hand was an odd orange-red when done (I say hand because I only use one to rub/handle the brisket, and the other I keep clean to handle pouring, kitchen utensils, etc – yes I can be weird).
Then returned the sealed container with brisket to the fridge and made tacos (see prior post).
This morning is glorious – sun is out versus the overcast skies of the past week. Perfect smoking day, but I can’t smell anything (kind of a crucial thing to the way I cook) so my test subject will play surrogate nose. Thus I poured some beef broth and red wine vinegar into a bowl (more broth than vinegar) and stirred in some lemon rosemary salt, ground black pepper and thyme, then chased my test subject around the kitchen so he could tell me if it smelled too vinegary (if so I would have to add more broth) before he had his first cup of coffee. Turned out it smelled fine to him.
Taking the brisket out, I poured the broth/vinegar blend (using a funnel or else I’d make a huge mess) into an injector needle and started injecting the brisket (meat side not fat cap) with the blend. It’s oddly rewarding to see the section plump up as the liquid goes in. Always keep the needle angle parallel to the meat grain for this part. While I was doing this, I started my smoker and got it up to temp (250 degrees F). Then after I’d injected as much as I could (there will be leftover liquid), I took the brisket to meet its new friend smoker, and placed it with the fat cap up on the grill, where it will live for many hours while I drink tea, and try to regain my sense of smell.
Will update with a picture once the brisket is happy and done!
Update: Brisket is now complete and about to be no more, but here’s a pic as promised!
