Subj : St. Myron 06
To   : All
From : Dave Drum
Date : Mon Aug 16 2021 21:42:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Myron's Perfect Brisket
 Categories: Beef, Rubs, Marinades, Chilies
      Yield: 20 Servings
 
MMMMM-----------------BEEF INJECTION & MARINADE----------------------
      1 qt Water
      3 tb Minor's beef base
      3 tb Minor's au jus concentrate

MMMMM--------------------------BEEF RUB-------------------------------
    1/2 c  Kosher salt
      2 tb Coarse ground black
           - pepper
      1 ts Sugar
    1/2 ts Chipotle pepper powder
    1/2 ts Chile powder
      1 ts Garlic powder
      1 ts Granulated dried onion

MMMMM----------------------------MEAT---------------------------------
     20 lb Whole untrimmed brisket

MMMMM---------------------------TOOLS--------------------------------
      2    Aluminum pans
           Injector
           Blanket
 
  FOR THE BEEF INJECTION AND MARINADE: In a large stockpot
  over high heat, bring the water to a boil. Add the beef
  base and the beef au jus to the water, and stir until
  dissolved. Remove from the heat. If reserving for a
  later use, let the liquid cool then pour it into a jug
  or bottle. This can be stored in the refrigerator for up
  to 2 weeks.
  
  FOR THE BEEF RUB: In a large bowl, combine all the
  ingredients thoroughly. You can store this rub in an
  airtight container indefinitely.
  
  FOR THE MEAT: Trim your brisket. Place the brisket, fat
  side up, in an aluminum baking pan. Inject it by
  eyeballing 1" squares all over the brisket and injecting
  half of the beef injection in those squares. Flip the
  brisket over, fat side down, and pour the remaining
  injection/marinade over the meat. Cover and refrigerate
  for at least 6 hours or overnight. 30 minutes before you
  are ready to cook the brisket, heat a smoker to
  350ºF/175ºC, keeping it an average of 300ºF/150ºC
  degrees. (You can also use a gas grill, but you’ll
  need to prepare it for smoking.)
  
  Remove the brisket from the marinade and discard the
  marinade. Using your hands, apply the beef rub all over
  the meat. Place the brisket in a clean aluminum baking
  pan, place the pan in the smoker, and cook for 2 1/2
  hours. Remove the pan from the smoker and cover it with
  aluminum foil. Put it back into the smoker and cook for
  another 1 1/2 hours. Remove the pan from the smoker and
  wrap the pan, still covered with aluminum foil, in a
  thick blanket. Let it rest at room temperature for 3-4
  hours. Unwrap the pan, discard the foil, and remove the
  brisket, taking care to save the the accumulated juices.
  Set the brisket aside. Strain the juices of all grease,
  and pour the juices into a medium saucepan. Warm the
  juices over medium heat, and allow them to come to a
  simmer.
  
  Meanwhile, slice the brisket against the grain; try to
  make the slices as consistently sized as possible. Place
  the slices on a warm platter and pour the juices over
  them. Serve immediately.
  
  By Myron Mixon | June 17, 2011
  
  RECIPE FROM: https://www.thedailymeal.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No purchase required. Details in package.
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