Difficulty: Beginner
Beef
BlackOut Brisket
Jody
Prep Time: 10 min
Cook Time: 8 hrs
Difficulty: Beginner
Instructions
- Step 1: Remove brisket from plastic and pat dry.
- Step 2: Using a sharp knife, trim fat and silver skin from flat muscle(top), flip brisket over and trim all fat from point muscle while leaving about 1/4 of fat protecting the flat muscle. Place brisket on a pan.
- Step 3: Prepare injection by mixing broth and recteq injection well in a shaker bottle, making sure to strain before injecting. Reserve 8 oz for later.
- Step 4: Using an injector, inject the entire piece of meat while making an inch by inch grid pattern. Place brisket in refrigerator for at least 3 hours.
- Step 5: Burning the hickory pellets, preheat recteq to 275°F. In a food processor add coffee, Ron's Screamin' Pig Rub, and double shot rub and pulse to combine.
- Step 6: Remove brisket from fridge, spread A1 sauce evenly on the brisket, and season with seasoning mixture. Allow brisket to sweat before adding brisket to recteq fat side down.
- Step 7: Smoke until a beautiful color or an internal of 170°F has been reached. Remove from recteq and place into disposable aluminum pan.
- Step 8: Pour remaining injection, wine, and butter in pan. Top with foil and return to recteq. Turn up to 300°F and cook until an internal of 200°F has been reached.
- Step 9: Remove foil lid from pan and allow bark to reset. Once bark is reset, remove from recteq and tent with foil. Allow to rest 1 hour before serving. Using an oil separator, strain and separate liquid in pan and pour over pan slices.
Ingredients
Serving Sizes
Ingredients
- 1 each (14-16 pounds) Whole Beef Brisket
- 24 ounce(s) Beef Stock
- 1/4 cup(s) recteq Beef Injection
- 2 ounce(s) A1 Steak Sauce
- 2 ounce(s) recteq Double Shot Rub
- 1 ounce(s) Ron's Screamin' Pig Rub
- 2 ounce(s) Black Rifle Coffee, ground
- 4 ounce(s) European Unsalted Butter
- 1/2 cup(s) Red Wine
Tools Needed
- Cutting Board
- recteq Chef's Knife
- Shaker Bottle
- Meat Injector
- Steamer Pan
- Aluminum Foil
- Hickory Pellets
- recteq Instant Read Thermometer
- Oil Separator
- Step 1: Remove brisket from plastic and pat dry.
- Step 2: Using a sharp knife, trim fat and silver skin from flat muscle(top), flip brisket over and trim all fat from point muscle while leaving about 1/4 of fat protecting the flat muscle. Place brisket on a pan.
- Step 3: Prepare injection by mixing broth and recteq injection well in a shaker bottle, making sure to strain before injecting. Reserve 8 oz for later.
- Step 4: Using an injector, inject the entire piece of meat while making an inch by inch grid pattern. Place brisket in refrigerator for at least 3 hours.
- Step 5: Burning the hickory pellets, preheat recteq to 275°F. In a food processor add coffee, Ron's Screamin' Pig Rub, and double shot rub and pulse to combine.
- Step 6: Remove brisket from fridge, spread A1 sauce evenly on the brisket, and season with seasoning mixture. Allow brisket to sweat before adding brisket to recteq fat side down.
- Step 7: Smoke until a beautiful color or an internal of 170°F has been reached. Remove from recteq and place into disposable aluminum pan.
- Step 8: Pour remaining injection, wine, and butter in pan. Top with foil and return to recteq. Turn up to 300°F and cook until an internal of 200°F has been reached.
- Step 9: Remove foil lid from pan and allow bark to reset. Once bark is reset, remove from recteq and tent with foil. Allow to rest 1 hour before serving. Using an oil separator, strain and separate liquid in pan and pour over pan slices.
Chef Pairings
BlackOut Brisket is going to be a homerun hit! Pair up with Grilled Elote Salad and sliced Watermelon.