Forums46
Topics539,023
Posts9,744,256
Members87,136
|
Most Online25,604 Feb 12th, 2024
|
|
|
Lets hear your brisket recipe
#2136018
02/22/11 05:03 PM
|
Joined: Nov 2010
Posts: 1,159
daniel25s
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Nov 2010
Posts: 1,159 |
I have made some good briskets and some real bad ones as well.
lets see what recipes you have
|
|
|
Re: Lets hear your brisket recipe
[Re: daniel25s]
#2136097
02/22/11 05:47 PM
|
Joined: Sep 2009
Posts: 1,615
MELackey
Pro Tracker
|
Pro Tracker
Joined: Sep 2009
Posts: 1,615 |
I did one last year with the bbq rub from B&W Meat Market on North Shepherd. I thought it was good.
|
|
|
Re: Lets hear your brisket recipe
[Re: daniel25s]
#2138361
02/23/11 02:07 PM
|
Joined: Oct 2006
Posts: 7,896
DCS
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Oct 2006
Posts: 7,896 |
Step 1
Normally, I rub them up with Brisket Rub, garlic powder, salt and pepper. I then put it in an uncented plastic bag in the fridge for at least 24 hours. I have gone as long as 36 hours.
I start the fire in the pit with charcoal and then migrate over to hickory keeping the temp at 225. I leave them in the smoke for five hours and then wrap them up in foil for the last five hours.
I have recently been letting them soak in brine water for 24 hours, take them out and go back to step one.
One the next one, I am thinking about rubbing them up with spices and brining all in one step.
The first method works pretty good though.
|
|
|
Re: Lets hear your brisket recipe
[Re: DCS]
#2138538
02/23/11 03:19 PM
|
Joined: Oct 2004
Posts: 39,615
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,615 |
I rub mine down with a mixture of
Season all Garlic powder black peper cumin chili powder little bit of red pepper little bit of brown sugar
I dont have portions, mix till it taste rite rub it down cook less than 250 not raped fat side up.
matt
It's hell eatin em live
|
|
|
Re: Lets hear your brisket recipe
[Re: redchevy]
#2138576
02/23/11 03:39 PM
|
Joined: Sep 2009
Posts: 6,074
Justin T
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2009
Posts: 6,074 |
I rub mine down with a mixture of
Season all Garlic powder black peper cumin chili powder little bit of red pepper little bit of brown sugar
I dont have portions, mix till it taste rite rub it down cook less than 250 not raped fat side up.
matt
|
|
|
Re: Lets hear your brisket recipe
[Re: Justin T]
#2138843
02/23/11 05:20 PM
|
Joined: Dec 2004
Posts: 1,554
boliverpete
Pro Tracker
|
Pro Tracker
Joined: Dec 2004
Posts: 1,554 |
I've used Obie-cue's brisket rub for years but lately I've switched to Texas Pride rub from San Antonio. Rub it down good the night before and set in the fridge. I use a 12-15lbs untrimmed brisket and trim off the really thick hard parts of the fat that wont render down before I put on the rub. With the smoker I have, i start with 15 lbs of charcoal and several chunks of hickory. After the temp comes up, I close all the vents(it's not air tight) and it get's enough of a draft to sit around 210-220 for 6 hours, then add more charcoal and hickory. Smoke it fat side down for a couple of hours, then flip over smoke for another 10-12 fat side up. At this point I wrap it in foil and set it in the oven at 225 for around 4 hours but it's not really necessary just the way I've always done it. Really makes it fall apart. I guess I'll try it like all the bbq competitors do, and not wrap it in foil one of these days. I really want to try and make some burt ends.
|
|
|
Re: Lets hear your brisket recipe
[Re: Justin T]
#2139423
02/23/11 09:47 PM
|
Joined: Oct 2004
Posts: 39,615
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,615 |
I rub mine down with a mixture of
Season all Garlic powder black peper cumin chili powder little bit of red pepper little bit of brown sugar
I dont have portions, mix till it taste rite rub it down cook less than 250 not raped fat side up.
matt Well I dont wrap it or rape it... Do you rape yours?
It's hell eatin em live
|
|
|
Re: Lets hear your brisket recipe
[Re: redchevy]
#2139522
02/23/11 10:32 PM
|
Joined: Nov 2010
Posts: 1,159
daniel25s
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Nov 2010
Posts: 1,159 |
Like a warm apple pie huh hahahahah
|
|
|
Re: Lets hear your brisket recipe
[Re: daniel25s]
#2139747
02/24/11 12:23 AM
|
Joined: Dec 2005
Posts: 994
GO REBS
Tracker
|
Tracker
Joined: Dec 2005
Posts: 994 |
kosher salt fresh cracked pepper honey 10-12 pound flexible brisket
rub generously with salt & pepper. smoke under 250 with oak and pecan fat side down 3 hours then fat up for 4-5 hours. coat with honey wrap in foil couple hours till done.
GO REBS
|
|
|
Re: Lets hear your brisket recipe
[Re: GO REBS]
#2141180
02/24/11 05:42 PM
|
Joined: Sep 2009
Posts: 1,615
MELackey
Pro Tracker
|
Pro Tracker
Joined: Sep 2009
Posts: 1,615 |
honey? Never tried it, but I will do that the next time. I like a little sweet on my meat...
|
|
|
Re: Lets hear your brisket recipe
[Re: MELackey]
#2142345
02/25/11 01:34 AM
|
Joined: Apr 2010
Posts: 784
longone
Tracker
|
Tracker
Joined: Apr 2010
Posts: 784 |
Start with a 15-17 lb brisket, rub wit REO brand bbq rub, let it set over night in the fridge covered, then they day of cooking let the brisket set out for 4-6 hours @ room temp to relax the meat. cook @ 230-250 over oak base, with pecan added.. 10-12 hours.
|
|
|
Re: Lets hear your brisket recipe
[Re: GO REBS]
#2144389
02/25/11 09:59 PM
|
Joined: Jul 2009
Posts: 448
Scurvy Dog
Bird Dog
|
Bird Dog
Joined: Jul 2009
Posts: 448 |
kosher salt fresh cracked pepper honey 10-12 pound flexible brisket
rub generously with salt & pepper. smoke under 250 with oak and pecan fat side down 3 hours then fat up for 4-5 hours. coat with honey wrap in foil couple hours till done. That would work just fine. My personal preference is fat up the entire trip.......
|
|
|
Re: Lets hear your brisket recipe
[Re: Scurvy Dog]
#2145321
02/26/11 05:24 AM
|
Joined: Dec 2009
Posts: 1,586
ckat
Pro Tracker
|
Pro Tracker
Joined: Dec 2009
Posts: 1,586 |
I used to work at a BBQ and steak restaurant and we used a really easy recipe. Start with a good quality brisket (flexible) - heavily salt the fat side - rub the salt in - and smoke unwrapped, fat side up for around 9 hours at 225-250 degrees. We would then wrap in saran wrap, then foil and could keep in the refrigerator for up to 7 days. That would allow us to precook for the week.
To reheat, we put it in a convection oven at 350 degrees for 1 - 1 1/2 hours.
To me, cutting the brisket is one of the keys to a good brisket. Fat side up, trim the fat layer off, and then divide the two halves. Top half (with the marbling) is your chopped, and the bottom half (lean) is your sliced - make sure to cut across the grain.
|
|
|
Re: Lets hear your brisket recipe
[Re: ckat]
#2149859
02/28/11 02:28 PM
|
Joined: Dec 2008
Posts: 605
Tuoms
Tracker
|
Tracker
Joined: Dec 2008
Posts: 605 |
I usually trim my briskets up pretty good, leaving the point and flat connected. I inject it with some worcestershire, beef bouillon, some beer, accent, and a couple other things. And then I rub it. wrap it in plastic wrap and put it in the fridge for 24 hours. I like my briskets trimmed, most of the fat doesn't render, and doesnt penetrate the meat. Sure you can cut the fat off after it is cooked, but 1. thats a hassle, and 2. the smoke doesn't penetrate the fat into the meat, and the rub is on the fat that you are cutting off. I also cook fat side down, it acts as a barrier between the heat and the meat. cook is low and slow, for about 5 or 6 hours till the temp reaches 150, wrap it in foil (called the Texas Crutch) continue to cook until temp reaches 190, take it off and slice against grain. Easiest way to know which way the grain is running is to take a mental picture or document it before you put your rub on.
|
|
|
Re: Lets hear your brisket recipe
[Re: Tuoms]
#2150438
02/28/11 06:17 PM
|
Joined: Sep 2006
Posts: 516
TexasFJ
Tracker
|
Tracker
Joined: Sep 2006
Posts: 516 |
Did one yesterday. I am pretty simple with my briskets.
Rub:
Salt Pepper Garlic powder
Smoke at 225 until the internal temp reaches 190.
The one I did yesterday I separated the point and flat. When the flat reached temp, I wrapped it in foil and held it in a cooler wrapped in towels. I cut the point into 1 inch cubes, added a little more rub and some bbq sauce. Put this in a pan and back into the smoker for another hour. We ate those chunks as an appetizer. Then sliced the flat, pulled the pork, spooned the beans, opened a beer and went to town. Nothing like the first bbq of the year.
|
|
|
Re: Lets hear your brisket recipe
[Re: TexasFJ]
#2168403
03/08/11 03:40 PM
|
Joined: Jan 2011
Posts: 167
streetdemon70
Woodsman
|
Woodsman
Joined: Jan 2011
Posts: 167 |
Mine is pretty simple also. a rub salt pepper garlic salt and a little onion powder on mine. Then smoke it fat side up for 10-12 hours depending on size using mesquite wood.
|
|
|
Re: Lets hear your brisket recipe
[Re: streetdemon70]
#2172647
03/09/11 09:26 PM
|
Joined: Oct 2004
Posts: 39,615
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,615 |
To me, cutting the brisket is one of the keys to a good brisket. Fat side up, trim the fat layer off, and then divide the two halves. Top half (with the marbling) is your chopped, and the bottom half (lean) is your sliced - make sure to cut across the grain.
This is very true
It's hell eatin em live
|
|
|
Re: Lets hear your brisket recipe
[Re: redchevy]
#2175348
03/10/11 05:56 PM
|
Joined: Sep 2006
Posts: 516
TexasFJ
Tracker
|
Tracker
Joined: Sep 2006
Posts: 516 |
I totally agree. I have had good tasting brisket, but it was ruined when they cut it with the grain. Cut a decent brisket across the grain and it can be fork tender.
|
|
|
Re: Lets hear your brisket recipe
[Re: TexasFJ]
#2176896
03/11/11 04:25 AM
|
Joined: Dec 2010
Posts: 468
Damaged85
Bird Dog
|
Bird Dog
Joined: Dec 2010
Posts: 468 |
salt and pepper< all you need
Travis
|
|
|
Re: Lets hear your brisket recipe
[Re: Damaged85]
#2177046
03/11/11 06:18 AM
|
Joined: Mar 2011
Posts: 102
maestasranch
Woodsman
|
Woodsman
Joined: Mar 2011
Posts: 102 |
My husband makes his with Claude's brisket marinade--marinates it for 2 or 3 days in the fridge and cooks it overnight on hardwood coals in a fire pit. Mmmmmmmm.
Jenny Maestas Ranch Puzzle Equine Services (505) 702-3690
|
|
|
Re: Lets hear your brisket recipe
[Re: maestasranch]
#2178639
03/11/11 11:20 PM
|
Joined: Dec 2010
Posts: 468
Damaged85
Bird Dog
|
Bird Dog
Joined: Dec 2010
Posts: 468 |
My husband makes his with Claude's brisket marinade--marinates it for 2 or 3 days in the fridge and cooks it overnight on hardwood coals in a fire pit. Mmmmmmmm. I love the claudes fajita marinade
Travis
|
|
|
Re: Lets hear your brisket recipe
[Re: Damaged85]
#2201840
03/24/11 02:58 AM
|
Joined: Sep 2010
Posts: 69
Kimo
Outdoorsman
|
Outdoorsman
Joined: Sep 2010
Posts: 69 |
Salt, pepper, seasoning salt, garlic powder. Use as much as you think you need. Rub it in real good, cover with 2-3 lbs of brown sugar, shrink wrap with clear (saran) wrap, put in fridge for at least 24 hours, turn it over every 12 or so. Take wrap off. Smoke for 3-4 hours around 250 degrees, wrap in H.D. foil and smoke for another 4-5 hours. Enjoy. This is a variant of a recipe Earl Campbell uses. It works great on ribs and chicken.
|
|
|
Re: Lets hear your brisket recipe
[Re: Kimo]
#2214438
03/30/11 04:12 PM
|
Joined: Aug 2010
Posts: 618
Rollin Shabbos
Tracker
|
Tracker
Joined: Aug 2010
Posts: 618 |
I do brisket a little different. Mostly based on amount of time it takes to cook.
Step 1- is brisket selection!- This is the hardest part of cooking a brisket. When you pick up a brisket, grab the thicker end and see if it flexes. It should be bendable. If it is to firm dont use that brisket!
Step 2- Rub it with whatever you want and let it get to room temp
Step 3- Turn oven on to 175 degrees. Put it in the oven covered and fat side up when you go to bed. Take it out of the oven when you get up.
Step 4- fire up smoker to 225-250 put brisket in 4 hours uncovered.
Thats my recipe... I use Kuby's rub
|
|
|
Re: Lets hear your brisket recipe
[Re: daniel25s]
#2214447
03/30/11 04:17 PM
|
Joined: May 2006
Posts: 6,262
RICK O'SHAY
THF Trophy Hunter
|
THF Trophy Hunter
Joined: May 2006
Posts: 6,262 |
I've never had brisket that I really liked.
BUT! I helped a guy cook brisket one day and he cooked them in an aluminum turkey pan, he cut potatos in half and made stands (or legs) to put under the brisket... Those were the best dang potatos I've ever eaten !!!!!!!!!!!!!
DISCLAIMER ATTENTION: Your decision should NEVER be based SOLELY upon my advice, recomendation, or opinion.
|
|
|
Re: Lets hear your brisket recipe
[Re: RICK O'SHAY]
#2216628
03/31/11 04:04 PM
|
Joined: Jan 2010
Posts: 1,006
Qwaak
Pro Tracker
|
Pro Tracker
Joined: Jan 2010
Posts: 1,006 |
Im partial to chopped beef but usally Ill rub them down with whatever rub im into at the time. I'll leave most of the fat on. fat adds flavor and ill wrap in foil and cook half the time in foil and half out after cooking ill chop and add to large pan and in whiskey how much you ask? depends on how much we have and how late in the weekend it is and then a few cups bbq sauce and simmer for 1 hour. Add it on some soft burger buns pickles and onions.
Last edited by Qwaak; 03/31/11 05:07 PM.
"He thought about the rituals he'd abandoned and began to feel again the rhythm of the marsh, the ebbs and flow of something greater than himself." www.killerchefs.com facebook
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|