Big Moe's Brisket
Recipe Facts
Difficulty level:
difficult ◉ ◉◉ ◉◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, smoking wood: Mesquite for original Texas BBQ, alternatively oak or hickory, meat syringe
Ingredients
• 1 Full Packer Brisket (US cut with flat and point)
For Moe's Beef Injection:
• 600 ml beef broth
• 1 tbsp Ritters Beef Injection
• 2 tbsp Kosmos Prime Beef Injection (both spice mixtures are available on the American market – if you don’t want to use ready-made products , replace the amount with the mixed Moe’s Beef Rub)
For Moe's Beef Rub:
• 60 g sweet paprika powder
• 30 g chili powder
• 120 g coarse sea salt
• 30 g coarsely ground black pepper
• 2 tablespoons ground white pepper
• 30 g garlic powder
• 30 g onion granules
• 1 tbsp cayenne pepper
• 2 tbsp Accent Flavor Enhancer (American flavor enhancer with glutamate, alternatively Fondor or similar)
• 3 tbsp light brown sugar (source: internet; alternatively brown mascobado sugar)
• 2 tbsp Italian Roast Coffee
For the mop sauce:
• 2 l beef broth
• 1 cup Worcestershire sauce
• 1 cup rapeseed oil
• 1 cup apple cider vinegar
• 1 ½ tbsp sea salt
• 1 ½ tbsp mustard powder
• 1 ½ tbsp Accent Flavor Enhancer (American flavor enhancer with glutamate, alternatively Fondor or similar)
• 1 ½ tbsp sweet paprika powder
• 1 tbsp hot sauce
• 1 tbsp garlic powder
• 1 tbsp chili powder
• ½ ground bay leaf
preparation
➊ First remove the excess fat from the point and flat of the brisket and greatly reduce the fat that separates the point and flat. Also trim the fat on the underside; the layer of fat here should not be more than ½-1 cm thick. Cut the brisket into shape a little - at this point you can separate the flat from the point and prepare both muscle sections separately as brisket.
➋ Mix the marinade for the injection and inject it into the brisket all around using a marinade syringe with the smallest possible needle opening. Then coat the outside of the meat thinly with rapeseed oil and rub in the mixed rub. Allow to rest at room temperature for an hour before grilling.
➌ For the mop sauce, place the ingredients in a saucepan and bring to the boil, then reduce the heat and simmer for 15 minutes. Then allow to cool and set aside.
➍ Bring a smoker or grill with a lid to a temperature of 100-120 °C, this must be kept stable. Add smoking wood for smoking, put a cooking thermometer on the brisket and only place it on the grill when the smoking process has already started and white-blue smoke is visible. Over the next few hours, coat the meat three times with the mop sauce. In addition to the moisture, the sauce's aromas provide additional flavor. When the core temperature reaches around 70 °C, wrap the brisket in aluminum foil to protect it from too much smoke (makes the meat bitter) and drying out. Put some of the mop sauce in the foil to create a moist climate.
➎ When the core temperature of the brisket is between 93 and 97 °C, take it off the grill and place it in a warming box. It should rest there for 2-4 hours, a process that can determine whether it will be a success. This is because resting is necessary so that the juices can distribute inside the meat. However, the core temperature should not fall below 65 °C during the resting time. To serve (if you haven't already done so), separate the point from the flat and then cut both muscles into thin slices against the grain.
Big Moe Cason: "The breast muscles of a cow support about 60 percent of the animal's total body weight. Because of the high proportion of connective tissue and collagen, the brisket must be grilled using the right method to become really tender."
Recipe by Big Moe Cason
Since Big Moe Cason began performing as a solo artist in the States in 2006,
He is considered one of the most famous pitmasters in the USA, taking part in BBQ competitions and also frequently appearing on the TV channel DMAX when it comes to grilling and barbecue. His trademarks are pure, unpretentious but ambitious barbecue and reaching for a fat cigar when a good job is done. More: https://moecasonbbq.com/
Recipe from FIRE&FOOD issue 04/2017
