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#5673925 - 03/28/15 07:45 PM Brisket Question
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 16644
Loc: Duncanville, Tx.
Need your opinions please. Just pulled a Cryo vac 20 pound brisket out of the freezer for Easter. It was packed 6-8-13. Did I just find some expensive dog food or do you think this should cook up OK?

Also, never cooked one on my MES, any recipes from those of you that have?

Thanks for the help.
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#5674153 - 03/28/15 10:45 PM Re: Brisket Question [Re: HuntingTexas]
Halfadozen Offline
THF Trophy Hunter

Registered: 10/29/09
Posts: 7704
Loc: Parker County
If there is freezer burn it shouldn't be too bad if cryovac'd. That and trim any evident spots. If smoking you kmight consider brining or plain marinade injection. I personally don't do either but have heard good things. After thaw and trim, I just wash it real good and liberally cover with my rub and let sit overnight. You'll be surprised how much gets pulled into the meat. The day is smoking I coat again. Get smoker going with my way charcoal first and get down to red coals, then add pecan and keep temp around 250-260. Spritz every hour with Apple juice to get a good bark. Turn once in the 6-8 hour smoke time. Pull, wrap and put in oven overnight at 145. Juices just smother the meat but bark is still there. Done this with hog shoulder, elk and beef brisket. Beef is the hardest because of the grain so a slow cook really helps break down the sinew. When I do elk, because of lack of fat, I will only smoke for a couple hours at 250 then wrap angd go to oven. Whatever fat juices are there I will add back to the meat after cuts. Anyway, long answer. If you are cryovaced, do a slow fridge thaw, trim off any burn and proceed from there.
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#5675562 - 03/30/15 07:30 AM Re: Brisket Question [Re: HuntingTexas]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
You'll be OK.

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#5675746 - 03/30/15 09:20 AM Re: Brisket Question [Re: HuntingTexas]
Tres Online   content
THF Trophy Hunter

Registered: 10/12/07
Posts: 8434
Loc: Houston
Should be good to go, just trim off any freezerburn.
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#5675787 - 03/30/15 09:44 AM Re: Brisket Question [Re: HuntingTexas]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4979
Loc: Central TX (Gtown/Austin)
agree ... should be fine. thaw 24-48 hours in fridge, then take out and trim excess fat off the cap but leave 1/4-1/2 inch. I usually trim some of the fat between the point & flat. liberally coat with your favorite rub (or as simple as salt & black pepper) and put back in fridge over night to absorb. remove from fridge a few hours before you plan on hitting the pit to allow it come up to close to room temperature. I do similar with getting my temp about right using charcoal and then alternate live oak, pecan and mesquite for smoke. I like heavier smoke for brisket and use the a 1/1 method hours/pound but run a lower temperature (170-200) in my vertical smoker for the first half to two thirds of my cycle time, then kick up the fire (220-250) for the next one quarter to one third time to bring internal temp up to 190-195 and hold for 1-1.5 hours depending on size. I then wrap in brown butcher paper or foil and put back in vertical smoker (or can put in the oven @ 160-170 for more even temp) and let it go over night as the fire dies down. I will usually open up the foil the last hour or so to firm the bark back up. I change things up from time to time and play around with things to experiment on textures, bark, tender, smoke, etc.
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#5681691 - 04/02/15 05:19 PM Re: Brisket Question [Re: HuntingTexas]
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 16644
Loc: Duncanville, Tx.
Thanks for the help guys. Wound up buying another 15 pound choice brisket but I'm going to cook the other one as well at the same time. The newer one is for Easter and the older one will get vacumn sealed for later.
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#5686509 - 04/06/15 11:28 AM Re: Brisket Question [Re: HuntingTexas]
EdRoth Offline


Registered: 01/21/09
Posts: 100
Loc: Dallas, TX
I have deer meat older than that, never had an issue.

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#5686667 - 04/06/15 12:53 PM Re: Brisket Question [Re: HuntingTexas]
QuitShootinYoungBucks Offline
THF Trophy Hunter

Registered: 11/01/12
Posts: 6498
Loc: Lubbock, TX
I cooked three year-old backstrap one time, it was fabulous.
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#5686813 - 04/06/15 02:21 PM Re: Brisket Question [Re: HuntingTexas]
MMarshall Offline
Woodsman

Registered: 02/04/11
Posts: 101
How did it turn out?

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#5686898 - 04/06/15 03:04 PM Re: Brisket Question [Re: HuntingTexas]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
Folks have enjoyed eating meat that came from long extinct critters trapped in glacial ice. It was probably older than your brisket.
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Cast



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#5687226 - 04/06/15 06:21 PM Re: Brisket Question [Re: HuntingTexas]
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 16644
Loc: Duncanville, Tx.
They both came out really good but a little dryer than I would have liked. I googled recipes, there are so many recipes, take it out at 185, take it out at 195, take it out at 203 etc. etc. Start at 250 for 4 hours, start at 225 for 8 hours. Next time I'm going to wrap it in foil the whole time and forget about trying to get a good bark. I just want good tender juicy smoked meat. I do appreciate the help all.

lol Cast, might have been juicier too.
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#5687353 - 04/06/15 07:24 PM Re: Brisket Question [Re: HuntingTexas]
BuckRage Online   happy
THF Celebrity

Registered: 10/25/10
Posts: 20512
Without foil for 2-3 hrs for smoke then foil whala.
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#5687511 - 04/06/15 08:41 PM Re: Brisket Question [Re: HuntingTexas]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Originally Posted By: HuntingTexas
They both came out really good but a little dryer than I would have liked. I googled recipes, there are so many recipes, take it out at 185, take it out at 195, take it out at 203 etc. etc. Start at 250 for 4 hours, start at 225 for 8 hours. Next time I'm going to wrap it in foil the whole time and forget about trying to get a good bark. I just want good tender juicy smoked meat. I do appreciate the help all.

lol Cast, might have been juicier too.



Don't give up, you have only just begun. If you wrap the whole time you are just going to have a roast. I've cooked a lot of briskets and can give you some tips that I've learned but first you must find a long stick and learn the brisket dance, it's similar to the rain dance only louder. You don't have to wear an Indian head dress, if you are less than 50% Indian you can just turn your ball cap around backwards and will work as long as you get your knees up as high as you can and sing from the heart. Seriously though, shoot me a PM if you need help. I'm no expert but I've cooked a few. yingyang
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#5687652 - 04/06/15 09:42 PM Re: Brisket Question [Re: HuntingTexas]
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 16644
Loc: Duncanville, Tx.
Couldn't find a stick but I think I figured out the brisket dance part



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#5687661 - 04/06/15 09:46 PM Re: Brisket Question [Re: HuntingTexas]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
That's not gonna work, you're doing it wrong. grin
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