Tim’s (You’ve got to be kidding me) Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 16-19 Lb packer’s brisket
Brine:
1½ Cups Kosher Salt
½ Cup Brown Sugar
½ Cup granulated Sugar
1 Gallon Hot Water
2 Tbsp. Peppercorns
9 Bay Leaves
12 Cloves
6 Cloves of Garlic
4 Cinnamon Sticks or 2 tsp Ground Cinnamon
5-6 Star Anise
4 tsp. Fennel seed
2 tsp. Celery seed
2 tsp. coriander seed
2 tsp. Onion Powder
1 tsp. Mustard Seed
1 Gallon of Ice and water mixed
Dry Rub:
Tim’s BBQ Seasoning
Lowry’s Seasoning Salt (optional)
Onion Powder
Chili powder (Possible options include Chipotle, ancho, cayenne, or standard chili powder)
Paprika
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Directions: |
Directions:In a dry preheated pan, toast all of the spices except the powers and Garlic over a medium high heat for about 2 minutes to allow the oils to release. Be careful not to burn the spices. Add the hot water, salt sugars and all the rest of the ingredients for the brine except the cold water. Allow to come to a boil stirring occasionally and then lower the heat and simmer for about 10 minutes until the salt and sugars completely dissolve. Add cold water to a food safe brining bucket (5 gallon food safe buckets can be found at Lowes). Then add concentrated brine to the cold water in the brining bucket. On the brisket, trim the fat cap if necessary so that it is about ¼ to ½ inch thick. I usually don’t have to trim it. Pat the brisket dry and poke several holes in it to help the brine penetrate. Add the brisket to the brine and cover. Brine for 2-3 days. I usually do this in the colder months when the temperatures outside are refrigerator temperatures. For food safety sake, you want to keep the brisket below 40° F (about 4°C). You can either refrigerate it, put it outside in the cold months, or add ice packets to the brine to keep it cold. For ice packets, I put water in several zip top bag and freeze them. Then I switch out a few at a time. Rotating the packets between the brine and the freezer. I little time above 40° will not hurt as the brine will help to keep pathogens at bay.
After 2-3 days, remove the brisket from the brine and pat it dry. Cover the brisket liberally with the dry rub and rub it into the meat.Smoke the brisket with Hickory or another strongly flavored wood at 260-275°F (about 127-135°C) until the brisket’s internal temperature reaches the stall. The stall happens when the water in the brisket begins to evaporate and slows the temperature rise. This happens between 150 and 170° internal temperature. It will stay in the stall for MANY hours and dry out your brisket if you do not use a crutch. You now have a decision to make. By this time, your brisket has formed a nice bark. The Texas crutch calls for wrapping the brisket in aluminum foil to slow the evaporation and speed the brisket through the stall. The Texas crutch works but it will melt your beautiful bark. The modified Texas Crutch uses a type of butcher paper called peach paper which is usually pinkish in color. Do NOT use plastic coated freezer paper (this is what a lot of butchers will wrap your meat in when they sell it to you and is white). The modified crutch works just as well but allows enough air flow to keep the bark intact. Continue to smoke or heat the brisket until an internal temperature of 204°F (about 96°). Remove from heat and allow to rest at room temperature for 1 -1 ½ hours. Unwrap the brisket from the foil or paper and cut against the grain. |
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Number Of
Servings:Small Army |
Preparation
Time: |
Preparation
Time:Brine cooking 30 minutes, Brining 2-3 days, Smoking 12-14 hours, resting 1-1.5 hours |
Personal
Notes: |
Personal
Notes: I love Tri-tip. However tri-tip is not available any place but the West coast of the United States. Everywhere else, the world uses Beef Brisket. The problem with brisket is that it comes from the front of the cow just below the neck and is full of connective tissue. This makes it incredibly tough. However, if you have lots of patience, and slow cook it to 204° F, all of that connective tissue will break down to flavor the meat and it will then be the most tender cut of beef you have ever eaten. The good news is that because the brisket takes such effort to make edible, it is much less expensive than other cuts of beef. In 2021 Ribeye steak in Missouri is about $16/lb. whereas brisket is about $2.50/lb. If you take the time the brisket will be MUCH more tender than the ribeye. Using this recipe you will only need a knife to cut slices of the brisket. Otherwise you can cut it with a fork. You must also be very careful when moving the finished brisket as it will fall apart very easily.
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