Brisket
Nov 12, 2012 | 7:11 am
#16
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OP - lots of good suggestions in here, but hopefully you already realize you're getting two totally separate types of brisket recipes. What were you looking for? There's the Jewish style, like I taught my good Catholic wife to make so we can celebrate the holidays as Gardyloo suggests.
Then there's BBQ brisket, like what William is talking about.
Both are delicious, but they are completely different. So which kind were you hoping for?
Your reference to Texans suggests BBQ...
Then there's BBQ brisket, like what William is talking about.
Both are delicious, but they are completely different. So which kind were you hoping for?
Your reference to Texans suggests BBQ...
Nov 12, 2012 | 8:32 am
#17
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I personally am going for Jewish style today as it will be quite chilly here in Chicago this evening and some good brisket will be a welcome meal.
Nov 12, 2012 | 12:44 pm
#18
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I've only done brisket in the smoker, but read the sidebar on AmazingRibs.com on how to set up a gas grill for doing brisket. Really, the whole page is worth a read. ^
Probably the most important thing to do is invest in digital thermometers for both the grill and the meat. Controlling the temperature is very important in barbecue. You don't see one in the post I linked to, but my only excuse is that I've been using the same smoker for years and I'm used to it. Also make sure the brisket has a nice thick layer of fat on top.
I don't think FT had a thread on brisket before, so I'll repost below. Second helping of 'cue are always good!
Probably the most important thing to do is invest in digital thermometers for both the grill and the meat. Controlling the temperature is very important in barbecue. You don't see one in the post I linked to, but my only excuse is that I've been using the same smoker for years and I'm used to it. Also make sure the brisket has a nice thick layer of fat on top.
I don't think FT had a thread on brisket before, so I'll repost below. Second helping of 'cue are always good!
BBQ beef brisket on ciabatta bread! Dont laugh, the crisp crust is a nice combination with the tender beef, and since the bread is thin theres not a lot to get in the way of some good cue.
Where did the brisket come from? From my smoker grill!
Good brisket starts the night before, with some hand mixed rub. I use sea salt, chile powder, sugar, cayenne pepper
, black pepper and cumin. I like to use coffee mugs sometimes when cooking. This one here is from yet another exotic travel destination. 
This brisket is about 7.5 pounds, with a really nice slab of fat on one side. This is a must to get the meat tender and keeping it from drying out.
The bottom side is trimmed lean. This is the enamel pan I like to use, since it has low sides so the smoke gets to the meat easily, but still holds all the juices.
OK, Ive added the rub so its time to put this bad boy in the fridge overnight.
Lets light this candle! The last thing you want to have happen during a day of cooking brisket is to run out of charcoal or mesquite chunks/chips. I think Im well stocked to make a huge carbon footprint.
And here we go. The coals are white and a few chunks of mesquite are smokin, so lets put the pan in. The rest is relatively easy if you are familiar with your grill or smoker, since they all have their own personalities. Just add more charcoal and wood chunks all day long, but manage the vent on the smoker box and the flue on the chimney to keep the cooking area from getting too hot. Don't forget to do some basting every now and then as the juices accumulate.
This particular smoker did not have a thermometer when I bought it over ten years ago, so I added one. A lot of guys say you cant really trust those thermometers, and Im inclined to agree, but keeping this setup at 250 degrees indicated seems to be the sweet spot.
The hardest thing during the day is to keep people from lifting the lid to see what smells so good. If youre looking, it aint cooking!
And about 7 hours later were done. Oh noes, it looks burned to crisp!
Actually, the sugar in the rub had caramelized onto that thick layer of fat a bit. I probably did let the thing get too hot a couple of times while adding charcoal throughout the day. Lets take it out, let it sit for about 15 minutes and see what we have.
Oh, is this tender!^ Those pink edges are from the smoke and loaded with flavor. No sauce needed, but you can add some if you want. I have a few recipes for ketchup based sauce that are good with hickory, but I need to track down a good one for mesquite.
Where did the brisket come from? From my smoker grill!
Good brisket starts the night before, with some hand mixed rub. I use sea salt, chile powder, sugar, cayenne pepper
, black pepper and cumin. I like to use coffee mugs sometimes when cooking. This one here is from yet another exotic travel destination. This brisket is about 7.5 pounds, with a really nice slab of fat on one side. This is a must to get the meat tender and keeping it from drying out.
The bottom side is trimmed lean. This is the enamel pan I like to use, since it has low sides so the smoke gets to the meat easily, but still holds all the juices.
OK, Ive added the rub so its time to put this bad boy in the fridge overnight.
Lets light this candle! The last thing you want to have happen during a day of cooking brisket is to run out of charcoal or mesquite chunks/chips. I think Im well stocked to make a huge carbon footprint.
And here we go. The coals are white and a few chunks of mesquite are smokin, so lets put the pan in. The rest is relatively easy if you are familiar with your grill or smoker, since they all have their own personalities. Just add more charcoal and wood chunks all day long, but manage the vent on the smoker box and the flue on the chimney to keep the cooking area from getting too hot. Don't forget to do some basting every now and then as the juices accumulate.
This particular smoker did not have a thermometer when I bought it over ten years ago, so I added one. A lot of guys say you cant really trust those thermometers, and Im inclined to agree, but keeping this setup at 250 degrees indicated seems to be the sweet spot.
The hardest thing during the day is to keep people from lifting the lid to see what smells so good. If youre looking, it aint cooking!
And about 7 hours later were done. Oh noes, it looks burned to crisp!
Actually, the sugar in the rub had caramelized onto that thick layer of fat a bit. I probably did let the thing get too hot a couple of times while adding charcoal throughout the day. Lets take it out, let it sit for about 15 minutes and see what we have.Oh, is this tender!
^ Those pink edges are from the smoke and loaded with flavor. No sauce needed, but you can add some if you want. I have a few recipes for ketchup based sauce that are good with hickory, but I need to track down a good one for mesquite.
Nov 12, 2012 | 2:06 pm
#19
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I've only done brisket in the smoker, but read the sidebar on AmazingRibs.com on how to set up a gas grill for doing brisket.
Thanks for the detailed post with pictures!
Nov 12, 2012 | 4:24 pm
#20
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Nov 12, 2012 | 4:29 pm
#21
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Nov 12, 2012 | 8:39 pm
#22
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The secret for brisket, as with all cheap, tough cuts of meat, is to cook at low temperature for a long time.
I do it thusly: the night before, I rub the brisket with paprika and put it in a large Ziploc bag with a bottle of Heinz chili sauce and several sliced cloves of garlic.
The next day, discard the bag and put the brisket on a rack in a large, deep baking pan. Under the brisket, put a couple good-sized onions, sliced, and red potatoes. Pour in beef stock to a depth of about half and inch to one inch. The bottom of the brisket should be clear of the liquid. Tent aluminum foil over the brisket and put in a preheated 300F oven for at least 4 hours. Tenting locks in moisture and makes it self-basting. It can't be overcooked this way.
When done, take the rack out of the pan and let the meat rest. While resting, put the gravy from the pan into a chilled container and put in the freezer until the fat congeals and can be skimmed off. Then, pour the gravy into a pan and simmer with worcestershire sauce and port until it reduces to gravy consistency. Pour over the meat and serve.
I do it thusly: the night before, I rub the brisket with paprika and put it in a large Ziploc bag with a bottle of Heinz chili sauce and several sliced cloves of garlic.
The next day, discard the bag and put the brisket on a rack in a large, deep baking pan. Under the brisket, put a couple good-sized onions, sliced, and red potatoes. Pour in beef stock to a depth of about half and inch to one inch. The bottom of the brisket should be clear of the liquid. Tent aluminum foil over the brisket and put in a preheated 300F oven for at least 4 hours. Tenting locks in moisture and makes it self-basting. It can't be overcooked this way.
When done, take the rack out of the pan and let the meat rest. While resting, put the gravy from the pan into a chilled container and put in the freezer until the fat congeals and can be skimmed off. Then, pour the gravy into a pan and simmer with worcestershire sauce and port until it reduces to gravy consistency. Pour over the meat and serve.
Nov 14, 2012 | 12:10 pm
#23
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Here's a quick link to the basics of smoking a brisket from the man behind the best brisket in Texas, Aaron Franklin of Franklin Barbecue in Austin, TX. These are must watch clips for any bbq fanatic.
https://www.youtube.com/user/BBQwithFranklin
https://www.youtube.com/user/BBQwithFranklin