I'm hoping this is the right place. Does anyone have a good receipe for cooking brisket, including how to prep the fire, i.e., how much charcoal? My wife ran off an left me (it's okay, she'll be back) with a large brisket and a jumbo Old Smokey. Me, I'm one great steak cooker, but brisket? I have found it easier to just buy it by the side of the road. Dale
Everything you always wanted to know about smoking meat and then some. http://www.smokingmeatforums.com/forums/index.php
http://chowhound.chow.com/topics/317203 See the very last post - K.I.S.S. rule for smokers, too! Alright everyone here is making this way too difficult. Smoking a brisket is not hard at all. I recommend a good dose of a dry rub. Put it on a smoker around 200-250 degrees for 3 hrs. Wrap in foil and continue cooking until you run out of wood. Usually around 16 hrs. Then take out and put in oven at 200 degrees until you are finished drinking beer, around 8 more hrs. Brisket will fall to ****ing pieces. -- So... you can fire it up tonight for 3 hours - then wrap in foil and back in smoker until manana - then into oven.
Brisket Schmisket........I made my famous Brazilian Carne Asada again yesterday! Image Unavailable, Please Login
Brisket..... I lived in Texas and I dearly love it. I really do. But I have to say... Texans are really confused about one thing. They tend to put cow hunks on the grill and sometimes even call it Bar-B-Q. Grills for pig. And burgers/steaks but not cow hunks. Sorry guys.
Slow cooked is the BBQ. Other places think opening a bottle labeled "BBQ sauce" creates BBQ. Cooking a pig on a grill? Nah. Dig a hole, and cook it that way.
So, either the good Doc-tor was tarred and feathered or he's the local hero'chef'o'th'day, and can't be arsed to F-Chat with the little people. When I asked; Must this be served tonight? - this is what my response would have been for step one of quick'n'dirty, shreddable brisket in a friggin' hour. http://www.foodnetwork.com/recipes/guy-fieri/red-chili-brisket-tamales-with-cilantro-sour-cream-recipe/index.html In medium braising pot, simmer beef in [2 tablespoons kosher] salt and 3 cups water for 1 hour or until meat can be shredded with a fork. Shred beef and let it cool completely. [Saw it myself on da Telebeshun! - Shredded easy] --- Step 2 - open foil & smoke the beejubus out of it for however much time you've got 'til the Missus Doc-tor gets back home... then shred it --- Trashy Gunboat - you laid down a recipe involving a crockpot, a porch and pulled pork once - what was it again? Darf lubs his Crockpot, too...
Bro -- Its midnight and still smoking. I'm headed to bed. Also, dont never mind dem low-country south carolina boys. Theys been kissing cousins (and sisters and jus bout any other thing that moves and some dat dont) for w-a-y-y-y too long now. Dale
I got an electric water smoker that works well for brisket. I like to mix mesquite and hickory chunks saturated in water overnite and added as they burn off. It works best to put some rub on the brisket or marinade about 12-20 hours before the cooking begins (get the full fat cut brisket for sure) and put the brisket on the grill closest to the water pan with the fat side up. After about 4 hours refill the water pan (I like to add a bottle of beer to the water). After about 8 hours on the smoker put a piece of tinfoil under the brisket to keep it from getting too dried out from underneath. After ten hours in the smoker transfer the brisket to the oven at around 250 degrees and wrap the brisket entirely in some tinfoil to keep the moisture in. After another 2 hours or so take the meat out and let it stand for about an hour. Reheat it in the oven wrapped in tinfoil at 250 for about 30 minutes and you should be good to go. Scrpae off the top fat layer and then cut it across the grain. Put some good vinegar based BBQ sauce on it, and you should really enjoy it! The pictures are: Meat in ziplocs getting marinated... Smoke master with apron and wife... Guests enjoying brisket after cooking... A few choice cars at the Derby-Q! BT Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Whoops, sorry. Don't git down this far very often, or often enuf. Well, it was the best brisket that I have ever cooked. Actually, the inside meat came out like pulled pork and was very tasty. But, I made one little Ol' mistake with my marinade. You see, a while back I was at the Houston Livestock Show and Rodeo BBQ thing-a-bob, and I remembered all these hot dog cookers (man, you should have see some of these bad boys, one was as big as a locomotive) were using Eye-Tal-Yan dressing as their mop. So, whut da heck! I figured ifen it was good enuf for dem,... Looking back on it, I later recalled that most of those guys had dem merry-go-round things that they put the food on. Also, I seem to recall that most of dem were using this dressing on chicken, not brisket. Long story short, have you ever tried blacken foods from down the bayou way? Well, my brisket had a major case of the blacken. I mean it looked like a piece of asphalt. Once I got the chain saw out and trimmed the black layer off, like I said, it was mighty tasty. Next time, I think I'll forget the dressing and maybe the sixpack of Shiner Bloc. Might also want to do this during the day time to sorta keep an eyeball on thangs. Ah, whut da hell. The damn dogs liked it. Dale
Dale, Have you ever been to Mo's? http://www.superpages.com/bp/Humble-TX/Mos-BBQ-L2052760239.htm Even I know about it!
