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OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the thing? I can't remember when I last made a brisket, so it's definitely not something I do readily. Of course, I can google and search FoodTV (etc.) for all sorts of recipes, methods, and techniques to prepare and cook brisket. The "Aunt Irene's Brisket" recipe was recommended to me in chat, and I found it through a google groups search. However, I like to choose from a variety of options and maybe combine a few, er experiment g. My intention is to cook the brisket outside on the bbq grill smoker (whatever it is!). What sort of recommendations can y'all suggest? TIA. Sky, who likes grilling and Q'ing |
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Skyhooks wrote:
OK, I bought a small brisket the other day - it's in the freezer. The price was such I just couldn't resist. Now, what do I do with the thing? I can't remember when I last made a brisket, so it's definitely not something I do readily. Of course, I can google and search FoodTV (etc.) for all sorts of recipes, methods, and techniques to prepare and cook brisket. The "Aunt Irene's Brisket" recipe was recommended to me in chat, and I found it through a google groups search. However, I like to choose from a variety of options and maybe combine a few, er experiment g. My intention is to cook the brisket outside on the bbq grill smoker (whatever it is!). What sort of recommendations can y'all suggest? TIA. Sky, who likes grilling and Q'ing It's a tough cut of meat so it likes to be cooked low and slow. If you like to Q, I would suggest cooking it that way because it imparts a nice smokey flavor; that's how we do ours. Keep in mind that on a BBQ pit, it can take anywhere between 8 - 17 hours to cook a brisket at about 250 degrees. A brisket is done when it passes the fork test; you stick the fork in and it turns easily. When it's done, wrap it in foil and let it sit a bit before carving. Make sure to carve across the grain. For seasoning when we do brisket, we just add salt, pepper and garlic powder. We start our fire with lump and we usually add hickory, oak or cherry wood to the fire, depending upon what we have on hand. Lately it's been oak because we lost a few limbs on our tree. :~) Brisket is best eaten the day it's cooked, IMO. In any case, let us know your plans and tell us how it turned out! kili |
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kilikini said...
Keep in mind that on a BBQ pit, it can take anywhere between 8 - 17 hours 8-17 hours?????? I'd just assume eat it raw. Sheesh. ![]() Andy |
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notbob wrote:
On 2007-06-20, Andy g wrote: 8-17 hours?????? Sheesh. ![]() It's not like you gotta hold its hand. Or kiss it good morning ![]() -- Cheers Chatty Cathy |
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On 2007-06-20, Andy g wrote:
8-17 hours?????? Sheesh. ![]() It's not like you gotta hold its hand. nb |
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kilikini wrote:
Skyhooks wrote: OK, I bought a small brisket the other day - it's in the freezer. The price was such I just couldn't resist. Now, what do I do with the thing? I can't remember when I last made a brisket, so it's definitely not something I do readily. Of course, I can google and search FoodTV (etc.) for all sorts of recipes, methods, and techniques to prepare and cook brisket. The "Aunt Irene's Brisket" recipe was recommended to me in chat, and I found it through a google groups search. However, I like to choose from a variety of options and maybe combine a few, er experiment g. My intention is to cook the brisket outside on the bbq grill smoker (whatever it is!). What sort of recommendations can y'all suggest? TIA. Sky, who likes grilling and Q'ing It's a tough cut of meat so it likes to be cooked low and slow. If you like to Q, I would suggest cooking it that way because it imparts a nice smokey flavor; that's how we do ours. Keep in mind that on a BBQ pit, it can take anywhere between 8 - 17 hours to cook a brisket at about 250 degrees. A brisket is done when it passes the fork test; you stick the fork in and it turns easily. When it's done, wrap it in foil and let it sit a bit before carving. Make sure to carve across the grain. For seasoning when we do brisket, we just add salt, pepper and garlic powder. We start our fire with lump and we usually add hickory, oak or cherry wood to the fire, depending upon what we have on hand. Lately it's been oak because we lost a few limbs on our tree. :~) Brisket is best eaten the day it's cooked, IMO. In any case, let us know your plans and tell us how it turned out! kili Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am I g? I'll have to give it a go 'fore too long. Sky, who's rather curious about cooking brisket right now ![]() |
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Skyhooks said...
Sky, who's rather curious about cooking brisket right now ![]() I'm kinda/sorta intimidated too. I've sat at my brother's Q from 8am til 6pm tending briskets. Watching the temp gauge, twitching the chimney open/closed, adjusting the air intake for the wood burning section, etc. If it weren't for the breakfast beers and all, I'd have driven to McD's. Of course, it turned out delicious. I've never made one myself, what, when a burger is only minutes away!?? ![]() Good luck, Andy |
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Skyhooks wrote:
OK, I bought a small brisket the other day - it's in the freezer. The price was such I just couldn't resist. Now, what do I do with the thing? I can't remember when I last made a brisket, so it's definitely not something I do readily. Of course, I can google and search FoodTV (etc.) for all sorts of recipes, methods, and techniques to prepare and cook brisket. The "Aunt Irene's Brisket" recipe was recommended to me in chat, and I found it through a google groups search. However, I like to choose from a variety of options and maybe combine a few, er experiment g. My intention is to cook the brisket outside on the bbq grill smoker (whatever it is!). What sort of recommendations can y'all suggest? TIA. Sky, who likes grilling and Q'ing http://www.eaglequest.com/~bbq/faq2/toc.html Scroll down to the section on beef brisket. -- Dave www.davebbq.com |
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Skyhooks wrote:
However, I like to choose from a variety of options and maybe combine a few, er experiment g. My intention is to cook the brisket outside on the bbq grill smoker (whatever it is!). What sort of recommendations can y'all suggest? TIA. I should also mention that out of all things to BBQ, brisket is one of the most difficult. Pork shoulder or ribs are easier and more forgiving. I always suggest beginners learn how to 'Q on something else. Temperature control of the pit and controlling wood smoke are more persnickety for brisket. -- Dave www.davebbq.com |
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I use brisket to make Montreal smoked meat.
Long and slow is the secret and then after cooking wrap in foil and then wrap in an old towel for 2 hours. The brisket will continue cooking and become tender, this is an important step. To make Pastrami or Montreal smoked meat it is better to perform a cure on the meat first. Use a meat thermometr to get the correct cooked temperature, usually about 200 deg F. Take a look at this link and also browse the forum, there is a ton of info on brisket http://forum.bradleysmoker.com/index.php?topic=5180.0 ---------------------------------------------- Posted with NewsLeecher v1.0 Final * Binary Usenet Leeching Made Easy * http://www.newsleecher.com/?usenet ---------------------------------------------- |
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Skyhooks wrote:
OK, I bought a small brisket the other day - it's in the freezer. The price was such I just couldn't resist. Now, what do I do with the thing? There's no such brisket cut as "small". Which cut, and how small... like wtf does it actually weigh? If what you have is the typical small (2-4lb), lean, flat cut typically sold at stupidmarkets that does not grill very well, especially if you're not experienced with long and slow grilling or bbq, you'll probably be eating shoe leather... that cut is best braised... I think braised brisket is better than Qd regrdless. Here... pick n' choose: http://www.jewish-food.org/recipes/briindex.htm Sheldon |
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l, not -l said...
On 20-Jun-2007, Skyhooks wrote: Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am I g? I'll have to give it a go 'fore too long. Another option is to put it on the grill a couple of hours to get a nice smokey flavor into the meat. Then, move it to a low oven for the long, low finish -which could be done overnight for later use or timed to be hot from the oven when you want to serve it. Recently there was a post about brisket via crockpot. I'd go that route! Andy |
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l, not -l wrote:
On 20-Jun-2007, Skyhooks wrote: Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am I g? I'll have to give it a go 'fore too long. Another option is to put it on the grill a couple of hours to get a nice smokey flavor into the meat. Then, move it to a low oven for the long, low finish -which could be done overnight for later use or timed to be hot from the oven when you want to serve it. Yep, you could do that too. kili |
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Phil Evans wrote:
I use brisket to make Montreal smoked meat. Long and slow is the secret and then after cooking wrap in foil and then wrap in an old towel for 2 hours. The brisket will continue cooking and become tender, this is an important step. Wrapping is not necessary and I only recommend it if the brisket got done earlier than the planned eating time. Use a meat thermometr to get the correct cooked temperature, usually about 200 deg F. 200F will work, but it can also produce a dry, over-done brisket. I used to think 195F worked well, but now I prefer 185F as the best combination of moist and tender brisket. For those interested, that's a brisket I'm slicing on my website. -- Dave www.davebbq.com |
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l, not -l wrote:
On 20-Jun-2007, Skyhooks wrote: Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am I g? I'll have to give it a go 'fore too long. Another option is to put it on the grill a couple of hours to get a nice smokey flavor into the meat. Then, move it to a low oven for the long, low finish -which could be done overnight for later use or timed to be hot from the oven when you want to serve it. Nothing wrong with oven-roasted brisket. But a couple of hours on the grill won't give the same flavor as full-fledged 'Q :-) -- Dave www.davebbq.com |
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