Discover the fifth taste - Umami - with our Umami Bomb Brisket recipe. This delicious slow-cooked brisket recipe is infused with savory flavors and spices, bringing a new level of taste satisfaction. Enjoy a true umami experience like no other!
WHAT YOU'LL LOVE
- Miso-and-shiitake injection: Stock, soy sauce, and ground shiitake injected into the flat add savory depth through the meat, not just on the surface.
- Miso paste as the binder: A thin layer of miso on the surface gives the beef rub something to cling to and adds fermented, umami flavor.
- Scored fat cap: Crosshatching the 1/4" of fat lets seasoning and smoke reach the meat beneath it.
- Reserved injection in the wrap: Adding the saved liquid to the foil gives the brisket a savory braise for the second half of the cook.
Umami Bomb Brisket
Tom Jackson
Rated 4.3 stars by 6 users
Category
Entree
Cuisine
American
Servings
16
Prep Time
30 minutes
Cook Time
1 hour
Calories
335
Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It’s that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it's the star of the show in this recipe for Umami Bomb Brisket!
Ingredients
- 1 (8-9 lb) brisket flat
- 1/2 cup miso (fermented soy bean paste)
- 1 cup vegetable/beef stock or water
-
1/4 cup Butcher BBQ Prime Dust
- 2 tbsp low sodium soy sauce
- 2 tbsp ground shiitake mushrooms
-
1 cup Plowboys BBQ Bovine Bold
- 2 tsp celery seed
For the injection:
For the seasoning:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking/indirect cooking. Also, fill an A-MAZE-N Tube Smoker with hickory pellets and place on the main cooking grate, to the left side of the grill.
Trim excess/hard fat from the surface of the brisket flat. Leave about 1/4” layer soft fat behind. Score the fat with a sharp knife, about 1/4” deep in a crosshatch pattern.
Combine the ingredients for the injection in a marinade shaker. Shake well to combine. Reserve 1/4 cup of the injection to add to the wrap later. Working in a grid pattern, inject the remaining liquid into the brisket flat using a pistol grip injector.
- Using paper towels, remove the excess injection liquid from the surface of the brisket. Spread a thin layer of miso across the surface of the meat.
- Mix the Plowboys BBQ Bovine Bold and celery seed. Season the brisket with the mixture. Let set up until the surface appears wet.
- Transfer to the smoker. Cook until the surface is a deep mahogany brown color and the internal temperature reaches 160ºF, about 4 hours.
- Remove the flat from the grill. Place it on top of two sheets of heavy-duty foil. Turn up the edges of the foil and add the reserved injection liquid. Wrap tightly in the foil. Return to the grill.
- Continue cooking the brisket until probe tender, about 2 more hours. The internal temperature should be around 205ºF-210ºF. Remove from the grill.
- Rest the brisket for 30-45 minutes before slicing, wrapped tight in foil.
Recipe Note
Recipe FAQ
Why inject the brisket flat with a stock, soy sauce, and mushroom mixture?
Injecting spreads moisture and savory flavor throughout the lean flat, which tends to dry out, rather than leaving the seasoning only on the outside.
Why add ground shiitake mushrooms and soy sauce to the injection?
Both are rich in umami compounds, the savory taste the recipe is named for. Together they deepen the brisket's beefy flavor without adding noticeable mushroom or soy taste.
Why spread miso on the surface before applying the rub?
The paste works as a binder so the beef rub clings through the long smoke, and it adds a fermented, savory layer to the bark.
Why score the fat cap in a crosshatch pattern?
Shallow cuts, about 1/4" deep, let the rub and smoke work into the meat under the fat and help the fat render more evenly during the cook.
Why add the reserved injection liquid to the foil wrap?
The liquid creates a flavorful braise around the brisket during the final stage, which helps it finish tender and moist instead of drying out in the foil.
How do I know when the brisket is done?
Cook until it's probe tender, about 2 more hours after wrapping, at an internal temperature of 205-210°F. That's well above the USDA minimum of 145°F for whole-muscle beef and is what breaks down the connective tissue for a tender slice.
How indoor-friendly is this recipe?
1 out of 5. This is a multi-hour cook built around smoke for the bark. A low oven can finish the brisket tender, but you'd lose the smoke flavor that defines the recipe.
Recipe Highlights
Umami-packed injection: Seasons and moistens the lean flat from inside.
Miso binder: Helps the rub stick and adds savory depth.
Scored fat cap: Lets seasoning and smoke reach the meat.
Injection-braised wrap: Keeps the brisket moist through the final stage.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 335
- Carbs
- 4 grams
- Protein
- 22 grams
- Fat
- 26 grams
- Sodium
- 466 milligrams
