Zack's Texas/New England Smoked Beef Brisket

Starting Temp: Put Brisket in smoker at 225° F 

Wrap Temp: 105° F

Final Temp: 203° F

Holding: 1-4 Hours (2 Hour minimum for this) wrapped and in insulated container (cooler)

Reheating Temp: 170° F Oven 

Brine: 

• Salt 
• Water (till brisket is fully submerged)
• 1 tablespoon slightly crushed mustard seeds 
• 6 bay leaves 

*Note: Ratio of brine should be 1 cup of salt per gallon of water.*

Tools:

• Large pot or deep tray

Injection:

• 1 Beef bullion cube (no water)
• 1 cup beef tallow 
• 2 Tablespoons maple syrup

*Note: Injection liquid should be syrupy constancy.* 

Tools:

• Meat Injector 

Slather/Binder:

• 1½ cups mayo 
• ¼ cup whole grain or Dijon mustard 
• ¼ cup tomato paste
• 2+ tablespoons cornstarch

*Note: Add cornstarch to the base ingredients until the consistency is thicker than the base ingredients alone.*

Tools:

• Brush

Rub: 

• 1 tablespoon cayenne pepper powder
• 1 tablespoon chili pepper powder 
• 3 tablespoons smoked paprika powder  
• ¼ cup black pepper powder 
• 2 tablespoons salt or to taste  
• 1 tablespoon apple cider vinegar powder
• 1 teaspoon MSG (monosodium glutamate)
• 4 tablespoon garlic powder 
• 4 tablespoon onion powder ‘
• 2 tablespoon cumin
• 2 tablespoon demerara sugar 

Mop: 

• 4 cups beef bone broth 
• ¼ cup apple cider vinegar 
• 2 tablespoon Worcestershire sauce
• ¼ cup maple syrup 
• ½ cup bourbon 
• 1 tablespoon tomato paste 

*Note: Mop should have a very thin consistency. Mixture should be strained if using spray bottle.


Recipe from: amazingribs.com