Slapilicious Umami Brisket

whole Brisket packer consisting of both the point and flat muscles. I like them in the 15-19 lb range. Always try to get Choice grade and above as Select grade briskets are usually not as tasty nor as tender.

SYD Hot Rub

whole dried Shitake mushrooms (from Asian or Japanese grocery store), soaked in hot water to rehydrate, squeezed dry, and then finely chopped

Lea and Perrins Worcestershire sauce

Maggi Seasoning (from Asian, Latin, Filipino, or Japanese grocery store)

your favorite beef base paste (I used Diamond brand from Restaurant Depot)

Bonito Flakes (from Japanese grocery store)

Brisket Mop – ½ cup beef stock mixed with ½ cup of water, plus 1 teaspoon of Maggi Seasoning

Finishing spices

SYD Hot Rub finely ground up using a coffee grinder

your favorite BBQ sauce mixed with ¼ cup of honey