Hi,

I finally did it! The perfect brisket! Smoke ring, flavor and texture! I
knew it as soon as pulled it out of my Brinkmann. It all came together. It
took me a year though to get this far. And it takes 10-12 hours of every
time. There's no shortcut. Also, it took learning from all of you. Without
this newsgroup I would still be hearing how I am improving and stuff like
that from friends and family. I am beyond the pats on the back now. Thanks
everyone!

Last night my guests took a bite and just smiled. No comments except for a
couple of "holy sh**"s and some thumbs up between mouthfuls. The whole
brisket is gone, so no proof is left of my success. One question though:
What is the best way to store the brisket if you're done a little early
like I was last night? I was not not sure what to do so I just wrapped it
in tinfoil and warmed it in the oven right before the meal. I have a
feeling it was a tiny bit more juicy when I tested it about 30 mins after
it was done.

--
//ceed ©¿©¬

In article <op.st26bur921xk10@dellbob>,
ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.c
om> wrote:

> Hi,
>
> I finally did it! The perfect brisket! Smoke ring, flavor and texture! I
> knew it as soon as pulled it out of my Brinkmann. It all came together. It
> took me a year though to get this far. And it takes 10-12 hours of every
> time. There's no shortcut. Also, it took learning from all of you. Without
> this newsgroup I would still be hearing how I am improving and stuff like
> that from friends and family. I am beyond the pats on the back now. Thanks
> everyone!
>
> Last night my guests took a bite and just smiled. No comments except for a
> couple of "holy sh**"s and some thumbs up between mouthfuls. The whole
> brisket is gone, so no proof is left of my success.

Congrats, Ceed! Feels good, don't it?

> One question though: What is the best way to store the brisket if
> you're done a little early like I was last night? I was not not sure
> what to do so I just wrapped it in tinfoil and warmed it in the oven
> right before the meal. I have a feeling it was a tiny bit more juicy
> when I tested it about 30 mins after it was done.

I cooked a brisket last night, myself, for supper tonight, but it was
done by noon...several hours sooner than I had planned! (Mine turned out
really good, too. I wrapped the brisket halves in double layers of
aluminum foil and put them in a cooler with blankets under and above
them. When I took them out of the cooler about 5:30, they were still hot
and juicy. I've done this before with both pork butts and briskets, with
good success.

--
Stan Marks

A waist is a terrible thing to mind.

"ceed" <
> I finally did it! The perfect brisket!
> Last night my guests took a bite and just smiled. No comments except for a
> couple of "holy sh**"s and some thumbs up between mouthfuls.

Good for you.

Feels good when guest finish off the good meat. I took a brisket to a
graduation party a few years ago. Brisket is unheard of in most parts of
New England but everyone enjoyed it. One elderly lady told me "that's the
best beef I ever ate".

Hope you make many more as good as this one.
--
Ed
http://pages.cthome.net/edhome/

On Sun, 17 Jul 2005 21:17:54 -0500, Stan Marks
> wrote:

> Congrats, Ceed! Feels good, don't it?

Sure does! Two things I've been doing lately that has improved the results
seems to be: Only use mesquite! Mesquite lump, and mesquite chips/chunks.
The other thing I learnt from a chef at County Line Barbeque: Put your
wood chips/chunks in a microwave safe container and add about a quart of
water. Let it boil up in the microwave. Add the hot and moist wood to the
coals and the water, now turned into brownish "mesquite-juice", to the
water pan. Seems to top off the the taste somewhat. Every time I have used
hickory the flavor has been a bit "bland" without the kind of "acidic
bite" mesquite seems to add.
>
>> One question though: What is the best way to store the brisket if
>> you're done a little early like I was last night? I was not not sure
>> what to do so I just wrapped it in tinfoil and warmed it in the oven
>> right before the meal. I have a feeling it was a tiny bit more juicy
>> when I tested it about 30 mins after it was done.
> I cooked a brisket last night, myself, for supper tonight, but it was
> done by noon...several hours sooner than I had planned! (Mine turned out
> really good, too. I wrapped the brisket halves in double layers of
> aluminum foil and put them in a cooler with blankets under and above
> them. When I took them out of the cooler about 5:30, they were still hot
> and juicy. I've done this before with both pork butts and briskets, with
> good success.

And I just bought a new "5 days cool" cooler! I will use it next time the
way you do. Thank you for the advice.



--
//ceed ©¿©¬

ceed wrote:
> Hi,
>
> I finally did it! The perfect brisket! Smoke ring, flavor and
> texture! I knew it as soon as pulled it out of my Brinkmann. It all
> came together. It took me a year though to get this far. And it takes
> 10-12 hours of every time. There's no shortcut. Also, it took
> learning from all of you. Without this newsgroup I would still be
> hearing how I am improving and stuff like that from friends and
> family. I am beyond the pats on the back now. Thanks everyone!
>
> Last night my guests took a bite and just smiled. No comments except
> for a couple of "holy sh**"s and some thumbs up between mouthfuls.
> The whole brisket is gone, so no proof is left of my success. One
> question though: What is the best way to store the brisket if you're
> done a little early like I was last night? I was not not sure what to
> do so I just wrapped it in tinfoil and warmed it in the oven right
> before the meal. I have a feeling it was a tiny bit more juicy when I
> tested it about 30 mins after it was done.

I always wrap in foil and stick it in a cooler if I'm serving lots of
people.
That way you can undercook a bit and have time to mingle..

On 17-Jul-2005, ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote:

> Hi,
>
> I finally did it! The perfect brisket! Smoke ring, flavor and texture! I
> knew it as soon as pulled it out of my Brinkmann. It all came together. It
>
> took me a year though to get this far. And it takes 10-12 hours of every
> time. There's no shortcut. Also, it took learning from all of you. Without
>
> this newsgroup I would still be hearing how I am improving and stuff like
>
> that from friends and family. I am beyond the pats on the back now. Thanks
>
> everyone!
>
> Last night my guests took a bite and just smiled. No comments except for a
>
> couple of "holy sh**"s and some thumbs up between mouthfuls. The whole
> brisket is gone, so no proof is left of my success. One question though:
> What is the best way to store the brisket if you're done a little early
> like I was last night? I was not not sure what to do so I just wrapped it
>
> in tinfoil and warmed it in the oven right before the meal. I have a
> feeling it was a tiny bit more juicy when I tested it about 30 mins after
>
> it was done.
>
> --
> //ceed ©¿©¬

Tinfoil is good. Vac-packed is better. Reheating in a boiling bag is best.
Microwave is probably worst. Reheating in the oven while still foil
wrapped is probably good too, but I haven't tried it. Whatever keeps
it moist without drowning it should work.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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On 17-Jul-2005, ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote:

> Hi,
>
> I finally did it! The perfect brisket! Smoke ring, flavor and texture! I
> knew it as soon as pulled it out of my Brinkmann. It all came together. It
>
> took me a year though to get this far. And it takes 10-12 hours of every
> time. There's no shortcut. Also, it took learning from all of you. Without
>
> this newsgroup I would still be hearing how I am improving and stuff like
>
> that from friends and family. I am beyond the pats on the back now. Thanks
>
> everyone!
>
> Last night my guests took a bite and just smiled. No comments except for a
>
> couple of "holy sh**"s and some thumbs up between mouthfuls. The whole
> brisket is gone, so no proof is left of my success. One question though:
> What is the best way to store the brisket if you're done a little early
> like I was last night? I was not not sure what to do so I just wrapped it
>
> in tinfoil and warmed it in the oven right before the meal. I have a
> feeling it was a tiny bit more juicy when I tested it about 30 mins after
>
> it was done.
>
> --
> //ceed ©¿©¬

My bad. I totally spaced out what you meant in your post. I read that
you wanted to know how to treat leftovers. Like others have suggested,
wrap it in foil or butchers wrap, then in towels. Tuck it into a cooler
box and it will keep nicely for several hours. Unless you're grossly
early, you should not have to reheat at mealtime.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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ceed wrote:
> On Sun, 17 Jul 2005 21:17:54 -0500, Stan Marks
> > wrote:
>
> The other thing I learnt from a chef at County Line Barbeque: Put your
> wood chips/chunks in a microwave safe container and add about a quart of
> water. Let it boil up in the microwave. Add the hot and moist wood to the
> coals and the water, now turned into brownish "mesquite-juice", to the
> water pan. Seems to top off the the taste somewhat. Every time I have used
> hickory the flavor has been a bit "bland" without the kind of "acidic
> bite" mesquite seems to add.

Hmmm... do you find this different from letting the wood chunks soak
in water overnight?

On Mon, 18 Jul 2005 19:13:30 -0500, eelhc > wrote:

> Hmmm... do you find this different from letting the wood chunks soak
> in water overnight?

Yes, in fact I do. The water turns dark brown, much darker that if you
only soak it. The water also gets a strong mesquite odor, quite distinct
but pleasant. The guy at County Line also told me I could just boil it,
but that would take longer he said. The instant boil using a microwave is
quite convenient, but not possible if you're not close to your/someones
kitchen of course.

--
//ceed ©¿©¬

"Brick" > wrote in message
> Tinfoil is good. Vac-packed is better. Reheating in a boiling bag is best.
> Microwave is probably worst. Reheating in the oven while still foil
> wrapped is probably good too, but I haven't tried it. Whatever keeps
> it moist without drowning it should work.

Yeah, the microwave.

Why do you say it is the worst when if fact, done properly, it is the best?
If you stick it in on high and just let it go, I agree. On a low power
setting you can properly reheat a brisket, pulled pork, etc and have it as
flavorful as the day it was made. You will lose a bit of the dryness of the
bark, but most any reheating does that.
--
Ed
http://pages.cthome.net/edhome/

"Brick" > wrote in message
> Tinfoil is good. Vac-packed is better. Reheating in a boiling bag is best.
> Microwave is probably worst. Reheating in the oven while still foil
> wrapped is probably good too, but I haven't tried it. Whatever keeps
> it moist without drowning it should work.

Yeah, the microwave.

Why do you say it is the worst when if fact, done properly, it is the best?
If you stick it in on high and just let it go, I agree. On a low power
setting you can properly reheat a brisket, pulled pork, etc and have it as
flavorful as the day it was made. You will lose a bit of the dryness of the

bark, but most any reheating does that.
--
Ed
http://pages.cthome.net/edhome/

You have my rapt attention Ed. I have experienced very poor results
from my microwave. As near as I can tell mine is rated around 1200
watts. It has 100, 70, 50 30 and 10% cooking levels. I've never used
the 10% level, but 30% still burns the edges of meat. I'm willing to
experiment. I don't have much else to do.

Reheating in a vac-bag is pretty much a steaming experience. It
saves all the original juices, but certainly doesn't do much for
saving any bark you had.

What I'm saying is, I'll work on it some more and give it another
chance. If you have any particulars you can share, take it offline.
My email is real except for the SPAM part. We can always put
the results online later.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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