Injected, Rubbed and Smoked - Beef Brisket Goodness

  During our stop at Ryan and Wood Distilleries, we had the opportunity to purchase some whiskey barrel chips and sawdust.  Almost as soon as we got them, I was pondering what to do with them.  The day we arrived home, I was at our local butcher purchasing a 6.5 pound beef brisket flat (I would have purchased a whole one, but they didn't have one.)  Injected, rubbed, smoked and slow cooked, this brisket fell apart.  If you do not smoke regularly and/or do not watch reality television barbecue shows, the below picture may not look good.  Trust me - the crust is perfect and tasty.   It made excellent sandwiches as is or topped with barbecue sauce.

Make sure you have a large foil roasting pan, with a plastic lid if possible.  If not, use the foil pan to marinade then wash it to use it to grill.

Put the plastic lid inside the foil pan.  Unwrap the roast and put fat side up in the pan.

Injection:

2 cups Low Sodium Beef Stock

1/2 cup Rye Whiskey (I used Ryan & Wood, to go with my wood chips)

Mix togethter stock and whiskey.  Inject about half into brisket, 1 spacing 1 inch apart and 1 inch from edges.

Turn roast over, pour remaining marinade in pan, cover the pan with plastic wrap and refrigerate at least 8 hours.

About two hours before you are ready to begin cooking, remove the roast from the refrigerator so you can begin getting it to room temperature.  Turn it over in the marinade, fat side up, and let sit.

In a medium bowl, add the following:

1 cup pecan chips:

1/2 cup whiskey sawdust and about 1/2 cup whiskey barrel pieces.

Add water until wood is just covered, set aside for at least 1 hour.

Mix together the following spices - this is just enough for one 6 to 8 pound brisket:

3 Tbl Kosher Salt

1 Tbl Black Pepper

1 Tbp Hot Hungarian Paprika

1/2 Tbl Dark Brown Sugar

1 tsp cumin

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp cayenne pepper

Remove brisket from marinade and place on a cutting board.  Discard marinade and plastic pan.  Coat brisket with rub and place fat side up in the pan.  Allow to sit about 1 hour before placing on grill.

Light your grill and regulate the temperature to about 275 degrees.  While it is regulating, line a colander with muslin.

Pour wood chips into muslin and allow water to drain until ready to put on the grill.

When regulated, add wood chips, set up for indirectgrilling  and set the foil pain containing the roast into the grill.  Close the lid and let smoke for about 3 1/2 hours.  Temp brisket.  If 175 to 195 degrees, cover with foil and keep cooking until the temperature registers 210 degrees.

When to roast is 210 degrees, remove from the grill and let rest for 30 minutes before slicing.