When you're barbecuing, every detail counts. To get the best piece of meat possible and impress the audience, the preparation steps before even thinking about cooking are extremely important.
In my opinion, injection is the weapon of choice to throw your friends and family off their chairs.
The fact is that quite often we are able to bring a fairly dominant taste to the level of the spice crust and the smoke taste. However, the texture and tenderness sometimes leaves something to be desired. The injection brings a soft texture, adds taste all along the fiber of the piece and helps the fiber to be able to unravel more easily.
Of all the injection products on the market, Kosmos Q has been at the top level since its entry into the BBQ world. Their injection mix dissolves so well that it can even be mixed with room temperature liquid. For about 10 years, Kosmos Q has, in a way, revolutionized the technique used by the greatest pitmasters .
One of the famous recipes of brisket using Kosmos Q products:
1- Remove excess grease from the brisket
2-Dissolve 1/3 cup of " reserve blend " and 2 teaspoons of moisture magic in a cup and a half of unsalted beef broth.
3-Inject the cold liquid into every inch of the part. Inject in the direction of the grain, making sure to take the smallest tip possible.
*When injecting, make sure to inject not by entering the part, but by withdrawing gradually. Applying pressure with the thumb of the hand that is not working to extract the syringe keeps the liquid inside the part and does not squirt. In addition, this avoids creating pockets of liquid and, by the same token, produces a part of a uniform color with a minimum of visible holes.
4- Once the meat is injected, leave to rest in a cool place for an hour.
5- Then take out the part and wipe it dry.
6- We cover it with spices with a first layer of " hot cow cover " and then use generously the " texas beef " both made by Kosmos Q.
7- Personally, I cook to about 270 degrees F. I leave the piece uncovered until 165 degrees F internal by smoking it with a mixture of 2/3 oak and 1/3 cherry. Then, in a broiler pan, I put a half inch of a mixture of beef broth and Expresso sauce from bbq quebec placing the piece with the fat side down).
8- I always place a meat probe at the junction of the flat and the point until it reaches about 203 degrees F (internal). For several years, I have become accustomed to knowing the desired restriction effect when piercing the meat to know how cooked it is. It is also important to remember that the meat will continue to cook while it rests.
9- Resting is very important. I always recommend letting it rest for at least an hour before slicing if possible. The best result I have personally obtained is in a drip pan, wrapped in aluminum foil, the brisket in its own juices and placed in a cooler with a moving blanket folded over the top of my drip pan. Basically, wrap the drip pan in a moving blanket as tightly as possible and forget about it for an hour in a cooler.
10- Never slice before serving. Always slice against the grain. I always divide the tip and the flat in order to serve either the fattier or the leaner.
11- Once sliced, before putting on the plate and using a brush or simply by dipping in its juice, I moisten the slices, taking care not to wet the spice crust that is so dear to me.
Good BBQ!!!