What’s a brisket?

Ok, it has been firmly established HERE that Texans just dunno how to properly prepare a brisket.

Now I’m a guy that’s willing (up to my Texas limitations) to learn something new, so I’m going to go bravely where no Texan has gone before. I’m gonna give it a shot.

So I got me one of those big ugly chunks of whatcha callit and decided to face my fear and ignorance. With trembling hands and a heavy heart I began.



After successfully completing this step I was still confused so I took a little break and had a good cry, then decided to press on.

I opened it and started to remove the part that didn’t look good to me.




Ok I got all the good stuff removed and piled up. I’m thinking some salt and pepper on that pile of good stuff and cooking it in my cast iron skillet on the gas grill. Mmmm

Why I’m starting to think I can pull this off!

Making pulled beef huh......

What temperature should I boil this at?

700 degrees get a good sear on it

Im not sure whats going on here but I would mix those scraps with some venison jalapenos and cheese and make some kill bbq'in sausage.

I prefer to use a kerosene pear burner to cook it. There is something about that the taste of kerosene that just excites the taste buds to no end...

Ok, I’ve got the big ugly chunk of whatcha callit slathered in ketchup and in a boiling bag. As soon as my pot of water gets up to its proper temp (700 degrees, thanks Nitro) I’ll pop it in there.

Wait! How long do I boil it at 700 degrees?

I'm confused.



Boiling point - Wikipedia
Wikipedia › wiki › Boiling_point
A liquid at high pressure has a higher boiling point than when that liquid is at atmospheric pressure. For example, water boils at 100 °C (212 °F) at sea level, but at 93.4 °C (200.1 °F) at 2,000 metres (6,600 ft) altitude. For a given pressure, different liquids will boil at different temperatures.
Saturation temperature ...
Relation between the ...
Boiling point as a ...
Impurities and mixtures

We’re all Bozos on this bus, Bill.

OH NOOOOO !!! Your going to boil it ????? Never heard that before ? Make a marinade and soak it for 24 hrs first then take it and put it in the oven with sliced onions and cover it with a lb. of bacon for about 5-6 hrs at 300 degs. You will be glad you did !!

I wish that still came on ^^^^^^ , Archie was a good one !

I usually boil mine low and slow...Just sayin

Sous vide...

In water or apple cider vinegar?

boil it in milk and then add a can of refried pinto beans you can thank me later

Reminds me of [video:youtube]https://www.youtube.com/watch?reload=9&v=25lIafv-Sfs[/video]

Sweetened condensed or Pet milk? This sounds good.

Hail Mary, full of grace. Our Lord is with thee....

I actually laughed out loud....real loud.....

How do you one up with all the great stuff you post on this forum?

Indeed!

Burnt!

Water from 112 degrees to 420 depending on how many Cheetos I have consumed......

Well bubba, where's the beef

Well, my boil pot idea didn't work out. Let's just say that a garbage can full of water, liquid smoke and kerosene should not be too near a burning tire and a cutting torch.

But, I'm working on a new idea for a steamer.

I got this!

Ok, I stepped out on the front porch and surveyed our stock of old appliances. This old fridge looked like what I needed so I got started building my steamer. I sat it on top of a burning tire and put a Homer bucket of water in there. It's steamed up nicely and starting to smell like something.

Yep, the rubber smoke will give it great chewy flavor.

Well the tire burned out finally, so I pulled the whatcha callit and wrapped it up in the funny papers and an old inner tube then tossed it in a washtub. Then I got more drunk. It looks kinda funny today.

Next time I'll use a Michelin.

Nice

Not really. It's edible, but not tasty. This was a test of a new rub and a new smoker. The Black Ops coffee rub gave it the dark bark and a great aroma, but it didn't permeate the meat. The MES didn't push the hickory smoke in either.

I know why, and suspected it while I was doing the wrong thing. I had the smoker too hot, following the directions instead of my gut.

I got a bunch of folks coming over later for chopped brisket sammiches and tacos, we're pushing the tire smoked brisket outta here!