Forums46
Topics538,081
Posts9,732,770
Members87,065
|
Most Online25,604 Feb 12th, 2024
|
|
|
Re: Lets hear your brisket recipe
[Re: Qwaak]
#2216781
03/31/11 05:06 PM
|
Joined: Jul 2009
Posts: 1,804
ijohnston
Pro Tracker
|
Pro Tracker
Joined: Jul 2009
Posts: 1,804 |
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 buch you ask depends on how much we have and how lat 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. Qwaack - Do you wrap in foil at the beginning then unwrap and cook? or do you do the opposite? I LOVE my brisket and it always turns out tender and juicy. One thing I have not been able to master is getting the outside nice and crisp. Any thoughts anyone? anyone?
|
|
|
Re: Lets hear your brisket recipe
[Re: ijohnston]
#2216810
03/31/11 05:26 PM
|
Joined: Nov 2006
Posts: 1,599
jaymz
Pro Tracker
|
Pro Tracker
Joined: Nov 2006
Posts: 1,599 |
I use the one from the BGE site and it's gooooooooood. You could modify it to fit your needs if you don't have a BGE. I think the key to the crisp outside is a good rub, higher heat for the first hour or two then lower the heat. http://www.biggreenegg.com/brisket.html Beef Brisket Submitted by Nature Boy Ingredients: 1/2 cup coarse kosher or sea salt 1/3 cup black pepper 1/4 cup granulated garlic 1/4 cup ground mild chilies such as ancho or chimayo 2 tbsp celery seed 2 tsp cumin 1/2 cup beef broth Optional: Wood Chips
Most butcher shops can get whole "packer trimmed" briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small "flat" cuts, often in the 4 to 6-pound range, and while these will suffice, a whole brisket cooks up much better. A 4 to 6-pound "flat" cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole "packer trimmed" brisket will cook for approximately 14 to 18 hours Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut. Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plactic wrap and let rest for one to two hours. Set the EGG® up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose. Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.
|
|
|
Re: Lets hear your brisket recipe
[Re: jaymz]
#2217244
03/31/11 09:36 PM
|
Joined: Jan 2010
Posts: 1,006
Qwaak
Pro Tracker
|
Pro Tracker
Joined: Jan 2010
Posts: 1,006 |
"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
|
|
|
Re: Lets hear your brisket recipe
[Re: Qwaak]
#2240418
04/12/11 03:11 PM
|
Joined: Aug 2007
Posts: 1,930
Texaswolf
Pro Tracker
|
Pro Tracker
Joined: Aug 2007
Posts: 1,930 |
salt, pepper and smoke.....thats it....1 and 1/2 hour per pound...
" If you dont know what your doing, it's best to do it quickly"....Jase Robertson
|
|
|
Re: Lets hear your brisket recipe
[Re: Texaswolf]
#2245772
04/14/11 08:23 PM
|
Joined: Sep 2006
Posts: 516
TexasFJ
Tracker
|
Tracker
Joined: Sep 2006
Posts: 516 |
If you wrap first it will cut down on the smoke flavor. Meat will only absorb smoke until it reaches a certain temp, for brisket that is about the first 3-4 hours. After that you are just cooking to bring the internal temp up. Sometime I will foil at teh end of teh cook, onlyto help speed up the cook. It will intensify the heat and get the internal temp up faster. Most of the time I try to cook without foiling.
|
|
|
Re: Lets hear your brisket recipe
[Re: TexasFJ]
#2254751
04/19/11 01:43 PM
|
Joined: Jul 2008
Posts: 21,617
pegasaurus
THF Celebrity
|
THF Celebrity
Joined: Jul 2008
Posts: 21,617 |
Brine and smoke low and slow....
Funny thing about getting older: Your eyesight starts getting weaker but your ability to see through people's BS gets much better.
|
|
|
Re: Lets hear your brisket recipe
[Re: pegasaurus]
#2255026
04/19/11 03:15 PM
|
Joined: Feb 2009
Posts: 5,355
SatNiteSpec
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Feb 2009
Posts: 5,355 |
I'm ready for them to go on sale agian.
|
|
|
Re: Lets hear your brisket recipe
[Re: Qwaak]
#2277171
04/28/11 08:41 PM
|
Joined: Jan 2011
Posts: 19,498
Erathkid
THF Celebrity
|
THF Celebrity
Joined: Jan 2011
Posts: 19,498 |
If I have the time I do brisket on the smoker but if its deer season and i'm at the ranch and dont want to get covered in smoke smell I use a crock pot, dont laugh it works great and tastes great too. put brisket fat side up season with garlic salt,open a dry package lipton onion soup mix and pore it on top,next open a can of cranberrysauce(the kind with real chunks of cranberries) you can add potatos and carrots and its kind of like granny's sunday roast.The best part is the eating but also it takes only about 5 mins. of prep.Cook on low for at least4-5hours,Bon Apetit
Life is too short, as is. Don't chance it. Don't text and drive.
|
|
|
Re: Lets hear your brisket recipe
[Re: Qwaak]
#2313063
05/16/11 02:07 PM
|
Joined: Jan 2011
Posts: 186
Tacobass
Woodsman
|
Woodsman
Joined: Jan 2011
Posts: 186 |
I have tried about every rub out there. I have created my own but always come back to the Adkins Briskett Rub that you find at Walmart. Thaw briskett apply rub gererously. Wrap in cellaphane and but in the fridge overnight. Put on mesquite smoke for 5 to 6 hours. Take of wrap in fool and go another 5 to 6 hours. Easy recipe turns out great eveytime. The only issue is everyone will ask you to smoke them for every occasion know to man.
|
|
|
Re: Lets hear your brisket recipe
[Re: maestasranch]
#2337628
05/27/11 09:57 PM
|
Joined: Apr 2011
Posts: 8,070
Cool Mo D
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Apr 2011
Posts: 8,070 |
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 also use Claude's. I pour on some and then use a rub. I cover and in the oven at 225 for 2 hrs. Then uncovered on the smoker till? I don't have a gauge on my small one. I have a buddy that does his on the smoker and then the oven. Both pretty good!!
|
|
|
Re: Lets hear your brisket recipe
[Re: Cool Mo D]
#2339092
05/28/11 10:45 PM
|
Joined: Mar 2010
Posts: 2,504
DSP56
Veteran Tracker
|
Veteran Tracker
Joined: Mar 2010
Posts: 2,504 |
I trim mine before I cook them. Then I add my rub and then grape jelly. I use a spicy rub so the jelly adds a little sweet to the meat. I smoke them for 4 hrs unwrapped in then wrapped for 2 hrs. This thread is making me aweful hungry!!!
If I had a big horse pistol like that , I would'nt be scared of no Booger Man! - Rooster Cogburn
|
|
|
Re: Lets hear your brisket recipe
[Re: DSP56]
#2339960
05/29/11 04:20 PM
|
Joined: Oct 2009
Posts: 889
Craig B
Tracker
|
Tracker
Joined: Oct 2009
Posts: 889 |
I use the same approach as some here. Start with a brisket that will flex. Salt, pepper and garlic and overnight in the fridge. Smoke at 225 fat side up for 4-6 hours then wrap in butcher paper. Continue cooking at 225 until tender. Slide the wrapped brisket into a foil turkey pan to collect the juice and remove the paper. Slice and return to turkey pan with juice. Enjoy with your favorite sides and something cold to drink.
|
|
|
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
|