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

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

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

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

On 2007-06-20, Andy g wrote:

8-17 hours??????

Sheesh.

It's not like you gotta hold its hand.

nb

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

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

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

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

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

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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

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

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

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

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