Try Pulled Brisket injected with MOIST MEAT BOMB, and covered in a tasty Flavour Bomb of Rubs. The idea is to Smoke, Inject, and Boat an over-seasoned Brisket so the Pulled meat has lots of flavour.
This is our BUSY MAN BEER BRISKET Technique.
– 8pm Trim most fat and silverskin off the Brisket, but leave a layer of fat on the bottom to protect it from getting burned, the fat will melt off by the time it hits 71C internal temp.
– Mix MOIST MEAT BOMB with 50/50 beer & water and inject heavily but evenly.
– Cover both sides with FAJITA SEASONING, then JAMAICAN JERK RUB, then DALMATION RUB, then a thin layer of GUNPOWDER RUB.
– 9pm Start the Pellet Smoker with a Hopper of LUMBER JACK COMPETITION Pellets at 107C, place the Brisket in, and go to bed.
– 7am The Brisket should be at 71-74C Stall temp.
– Boil 8 cups water and melt 6 Beef cubes into it.
– Pour Broth into a large oven tray. The large Costco tinfoil trays work well.
TIP: use 2 trays as a double tray won’t crease and leak when lifting in and out of the oven.
– Sit the Brisket in the Broth like an Island, and cover with tinfoil and partially crimp the edges, don’t seal up tight as the Bark will steam and soften.
– Put in Kitchen Oven, set to 120C if you want it for lunch, or 100C for Dinner.
– When 96C meat temp reached, turn oven off and Rest for 1hr.
To Serve – Put on Cotton Inner Gloves, and XL Black Nitrile Gloves. – Pull and shred the Bark and the soft meat, and mix it all together, and roll it all in the leftover Broth in the tray to juice it all up.
– Form Pulled Beef Burger Patties by hand and place on a Bun.
– Cover with coleslaw, tabouleh, or salad, and BBQ Sauce.
See aussiebbqsmoke.com online Store for the Gloves and Rubs.
