Slapilicious Umami Brisket - By Harry Soo

[ThunderDome]

Check out this write-up and recipe from Harry Soo.

The brisket looks great, but I enjoyed the "alton brown" portion

http://www.slapyodaddybbq.com/2012/0...umami-brisket/

[Richtee]

Hmm - is it any wonder the MH beef injection has dried mushroom and a couple other umami contributing ingredients? ;{)

Nice post TD! THanks!

[ThunderDome]

Hmm - is it any wonder the MH beef injection has dried mushroom and a couple other umami contributing ingredients? ;{)

Nice post TD! THanks!

I thought it was great. Lookin forward to the final product!

[barkonbutts]

Check out the marbling on that brisket.. wow.. i bet that would make killer burnt ends!!

[Richtee]

Check out the marbling on that brisket.. wow.. i bet that would make killer burnt ends!!

Mmm I seen that too... well, Harry can afford $125 briskets ;{) I wanna make cheap ones TASTE like them

[barkonbutts]

Mmm I seen that too... well, Harry can afford $125 briskets ;{) I wanna make cheap ones TASTE like them

I hear ya on that one!!

[Fishawn]

I could use some brisket help. I will read this again when time permits and take notes. Thanks for posting

[Fire it up]

That's one Hell of a read so bookmarking to check it out tomorrow when I get the time but you know me, I'm all about umami so definitely interested in this cause umami is what good savory food is all about.

Hmm - is it any wonder the MH beef injection has dried mushroom and a couple other umami contributing ingredients? ;{)

That's why I can't wait to get my hands on some of that stuff, it's gotta be good and if high in umami we are designed to love it.

[ThunderDome]

I could use some brisket help. I will read this again when time permits and take notes. Thanks for posting

I am the same way. People seem to like it when I cook it. I'm not a big fan

[Fishawn]

I really need to take the time to try this sometime and see what folks think. I'm open to anything and any method. Its part of the journey.

[Kingudaroad]

Very similar to the way I do my briskets. I ultra trim like that to not waste any rub on the fat and always cook fat side down the whole way.

I think he makes a good point to make sure the bark is to your liking before the foil, but I don't believe you can RUIN YOUR BRISKET by taking the internal temp. Some great flavor profile ideas for sure though. Thanks for the post TD.