Beef

Willy Wonka Gumdrop Brisket

Jody

Prep Time: 1 hrs, 30 min

Cook Time: 10 hrs

Difficulty: Intermediate

This cherry-injected smoked brisket channels a Willy Wonka–style twist, slow-smoked over cherry pellets until mahogany and finished with a glossy gumdrop-sweet cherry glaze.

Instructions

Step 1: Using a sharp knife, trim fat and silver skin from flat muscle(top), flip brisket over and trim all fat from point muscle while leaving about 1/4 inch of fat protecting the flat muscle. Place brisket on a pan.
Step 2: Prepare injection by heating up water to a boil. Remove from heat and stir in beef gelatin and cherry gelatin until completely dissolved. Allow to cool to lukewarm (not cold, or liquid will turn gelatinous).
Step 3: Inject the entire brisket while making an inch by inch grid pattern. Place brisket in refrigerator for 1-2 hours.
Step 4: Burning the cherry pellets, preheat recteq to 250°F.
Step 5: Remove brisket and season evenly with Rossarooski’s Honey Rib Rub, starting on the bottom and ending with seasoning the top(presentation side).
Step 6: Place in recteq and smoke for 6-8 hours or until color has developed and bark has set. Should be a deep red mahogany color. Remove and wrap with a double layer of aluminum foil and return to recteq. Continue smoking until brisket has reached an internal temperature of 195°F-200°F.
Step 7: Prepare glaze by combining 1 bottle(17 oz) of Kristy's Sweet Heat Glaze and grenadine cherry syrup in a small pot. Heat over medium heat and bring to boil, stirring frequently. Reduce heat to low and allow to simmer and thicken, for about 15-20 minutes. Remove from heat.
Step 8: Remove brisket from recteq and unwrap brisket. Unwrap and roll sides down creating fa oil boat for it to sit in and collect additional liquid. If there is excess liquid remove liquid with a turkey baster or ladle. Return to recteq to reset bark. About 15 minutes.
Step 9: After bark resets, glaze with cherry glaze until there is a thick layer of glaze. May take 3-4 applications.
Step 10: Once you’ve reached your desired glaze amount, remove from recteq and let rest at least 1 hour. Additional glaze can be added once brisket rests to add additional cherry gumdrop flavor.
Step 11: Separate point and flat and slice against the grain. Enjoy with open minded friends!

Ingredients

Serving Sizes

1 Whole Packer Brisket (16-18 pounds)
¹/₄ cup(s) Beef Gelatin Powder
³/₄ cup(s) Cherry Gelatin Powder
4 cup(s) Water
3 tablespoon(s) Rossarooski's Honey Rib Rub
17 ounce(s) Kristy's Sweet Heat Glaze
10 ounce(s) Grenadine Cherry Syrup

Tools Needed

Cherry Pellets
Nitrile Gloves
Chef Knife
Cutting Board
Small Pot
Meat Injector
Half Sheet Pan
Silicone Sauce Brush
Aluminum Foil
Turkey Baster
Ladle
Whisk

Step 1: Using a sharp knife, trim fat and silver skin from flat muscle(top), flip brisket over and trim all fat from point muscle while leaving about 1/4 inch of fat protecting the flat muscle. Place brisket on a pan.
Step 2: Prepare injection by heating up water to a boil. Remove from heat and stir in beef gelatin and cherry gelatin until completely dissolved. Allow to cool to lukewarm (not cold, or liquid will turn gelatinous).
Step 3: Inject the entire brisket while making an inch by inch grid pattern. Place brisket in refrigerator for 1-2 hours.
Step 4: Burning the cherry pellets, preheat recteq to 250°F.
Step 5: Remove brisket and season evenly with Rossarooski’s Honey Rib Rub, starting on the bottom and ending with seasoning the top(presentation side).
Step 6: Place in recteq and smoke for 6-8 hours or until color has developed and bark has set. Should be a deep red mahogany color. Remove and wrap with a double layer of aluminum foil and return to recteq. Continue smoking until brisket has reached an internal temperature of 195°F-200°F.
Step 7: Prepare glaze by combining 1 bottle(17 oz) of Kristy's Sweet Heat Glaze and grenadine cherry syrup in a small pot. Heat over medium heat and bring to boil, stirring frequently. Reduce heat to low and allow to simmer and thicken, for about 15-20 minutes. Remove from heat.
Step 8: Remove brisket from recteq and unwrap brisket. Unwrap and roll sides down creating fa oil boat for it to sit in and collect additional liquid. If there is excess liquid remove liquid with a turkey baster or ladle. Return to recteq to reset bark. About 15 minutes.
Step 9: After bark resets, glaze with cherry glaze until there is a thick layer of glaze. May take 3-4 applications.
Step 10: Once you’ve reached your desired glaze amount, remove from recteq and let rest at least 1 hour. Additional glaze can be added once brisket rests to add additional cherry gumdrop flavor.
Step 11: Separate point and flat and slice against the grain. Enjoy with open minded friends!

Chef Pairings

Slice against the grain and serve with classic barbecue sides like smoked beans or slaw, plus extra glaze on the side for those who want more sweetness!