Cooking brisket with Kosmos

[DoubleBBBQ]

I have not used that rub by itself, I would personally layer another rub like cow cover on it as well. However, I bet it would be fine either way. The guys in Texas use simply salt and pepper all the time and they get great bark.

This post has had me thinking. I picked up some Karl cover today just in case I feel it needs that extra boost. Thanks again for your suggestion. Everyone on this site rocks! Keep on smoking!

 

[DoubleBBBQ]

I plan on smoking a brisket with the KOSMOS rub/injection shown in my picture. This is the first time I have used this brand. The injection tastes quite salty. If anyone has cooked with this brand before, I would appreciate any suggestions you can offer. I normally dry brine my brisket with a half a teaspoon per pound of kosher salt. This injection makes me question how much salt I should be adding.

Picked up a 4 pound Choice flat brisket today to do my test run. Results will be available on Sunday. I plan on injecting with the injection and Rob mentioned above. I will post final results and

I plan on smoking a brisket with the KOSMOS rub/injection shown in my picture. This is the first time I have used this brand. The injection tastes quite salty. If anyone has cooked with this brand before, I would appreciate any suggestions you can offer. I normally dry brine my brisket with a half a teaspoon per pound of kosher salt. This injection makes me question how much salt I should be adding.

I picked up a 4 pound flat choice brisket today to do a test run. I will post results on Sunday regarding my results of the rub and injection mentioned above. The only difference is I will not dry brine before my cook. Only inject and rub with the product mentioned above. I will spray with an apple juice/apple cider vinegar spray every hour or so. Smoke boost will be used for the first one and a half hours of my cook. Cooking temperature will then be risen to 250°. After that it will be sprayed hourly with an apple juice/apple cider vinegar mixture until it reaches an internal temperature of 150°. Then wrap it after I rehydrate the brisket with beef broth when it comes time to crutch it. Once it reaches an internal temperature of 203 to 205° I will pull it and let rest for 40-60 minutes. Pictures and flavor review to follow. Stay tuned!

 

[Bruno]

 

[DoubleBBBQ]

I plan on smoking a brisket with the KOSMOS rub/injection shown in my picture. This is the first time I have used this brand. The injection tastes quite salty. If anyone has cooked with this brand before, I would appreciate any suggestions you can offer. I normally dry brine my brisket with a half a teaspoon per pound of kosher salt. This injection makes me question how much salt I should be adding.

Too much drinking and overthinking makes a man switch up his game plan. So I followed through with my initial plan of using the injection and rub above. However, I went and got moisture Magic also. Since it is only a 3 pound flat brisket, I cut everything into 1/3. Pain in the ass doing the conversions. Let’s see how it turns out. I’m guessing, five hours or so. Results to follow. I’m from Chicago but go Packers!

 

[DoubleBBBQ]

Too much drinking and overthinking makes a man switch up his game plan. So I followed through with my initial plan of using the injection and rub above. However, I went and got moisture Magic also. Since it is only a 3 pound flat brisket, I cut everything into 1/3. Pain in the ass doing the conversions. Let’s see how it turns out. I’m guessing, five hours or so. Results to follow. I’m from Chicago but go Packers!

Not a big deal but I added boiling water to my moisture pan while it is on smoke boost for one and a half hours straight out of the fridge.

 

[JpsBBQ]

Too much drinking and overthinking makes a man switch up his game plan. So I followed through with my initial plan of using the injection and rub above. However, I went and got moisture Magic also. Since it is only a 3 pound flat brisket, I cut everything into 1/3. Pain in the ass doing the conversions. Let’s see how it turns out. I’m guessing, five hours or so. Results to follow. I’m from Chicago but go Packers!

I’m sure it will all work out. As for the Packers comment, that is unforgivable. Good day sir!

 

[Bruno]

Too much drinking and overthinking makes a man switch up his game plan. So I followed through with my initial plan of using the injection and rub above. However, I went and got moisture Magic also. Since it is only a 3 pound flat brisket, I cut everything into 1/3. Pain in the ass doing the conversions. Let’s see how it turns out. I’m guessing, five hours or so. Results to follow. I’m from Chicago but go Packers!

Drinking and overthinking is the story of life!!

 

[DoubleBBBQ]

I’m sure it will all work out. As for the Packers comment, that is unforgivable. Good day sir!

I lost hope after 85. They need new management.

 

[JpsBBQ]

I lost hope after 85. They need new management.
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[DoubleBBBQ]

Getting there...

 

[DoubleBBBQ]

Wrapping time

 

[JpsBBQ]

Wrapping time

That’s gonna work quite well. It’s so pretty I can tell from here.

 

[DoubleBBBQ]

I plan on smoking a brisket with the KOSMOS rub/injection shown in my picture. This is the first time I have used this brand. The injection tastes quite salty. If anyone has cooked with this brand before, I would appreciate any suggestions you can offer. I normally dry brine my brisket with a half a teaspoon per pound of kosher salt. This injection makes me question how much salt I should be adding.

Disco! On par to say the least.