I've had it prepared in Dallas. One of those catered things for a
convention of thousands. When I saw the meat I wondered what was
wrong with it and thought maybe the caterers messed up. I've smoked a
couple. Same result as the brisket in Dallas. To me it is a pot
roast and not a particularly good one. I've had it as corned beef.
The mouth feel is stringy, dryish. You'd think with all that fat on
the meat would make it more unctuous I think if you mixed brisket
with another piece of beef, it would grind into good burger meat. Now
I see that the burger chains are all touting that they've got a
special burger with brisket. Tell me what I am missing.
Janet US

On Sun, 12 Oct 2014 16:38:15 -0500, Sqwertz >
wrote:

>On Sun, 12 Oct 2014 15:13:01 -0600, Janet Bostwick wrote:
>
>> I've had it prepared in Dallas. One of those catered things for a
>> convention of thousands. When I saw the meat I wondered what was
>> wrong with it and thought maybe the caterers messed up. I've smoked a
>> couple. Same result as the brisket in Dallas. To me it is a pot
>> roast and not a particularly good one. I've had it as corned beef.
>> The mouth feel is stringy, dryish. You'd think with all that fat on
>> the meat would make it more unctuous I think if you mixed brisket
>> with another piece of beef, it would grind into good burger meat. Now
>> I see that the burger chains are all touting that they've got a
>> special burger with brisket. Tell me what I am missing.
>> Janet US
>
>You must not have good smoked brisket. Properly smoked brisket isn't
>anything like pot roast.
>
>-sw
No, it hasn't been like pot roast. I was saying maybe that was the
best use for it. You tell me, what is good brisket supposed to be
like? Maybe I just like a juicy, softer smoked meat.
Janet US

On Sun, 12 Oct 2014 15:13:01 -0600, Janet Bostwick
> wrote:

> I've had it prepared in Dallas. One of those catered things for a
> convention of thousands. When I saw the meat I wondered what was
> wrong with it and thought maybe the caterers messed up. I've smoked a
> couple. Same result as the brisket in Dallas. To me it is a pot
> roast and not a particularly good one. I've had it as corned beef.
> The mouth feel is stringy, dryish. You'd think with all that fat on
> the meat would make it more unctuous I think if you mixed brisket
> with another piece of beef, it would grind into good burger meat. Now
> I see that the burger chains are all touting that they've got a
> special burger with brisket. Tell me what I am missing.
> Janet US

I don't get it either although I do like it as corned beef....
particularly as hash. I shred it first and then cut the long strands
because if my corned beef hash isn't made with shredded meat, it might
as well come from a can.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 12 Oct 2014 16:00:10 -0600, Janet Bostwick
> wrote:

> No, it hasn't been like pot roast. I was saying maybe that was the
> best use for it. You tell me, what is good brisket supposed to be
> like? Maybe I just like a juicy, softer smoked meat.
> Janet US

What beef do you like to smoke? I was thinking about trying a tri-tip
sometime soon.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 12 Oct 2014 15:15:50 -0700, sf > wrote:

>On Sun, 12 Oct 2014 16:00:10 -0600, Janet Bostwick
> wrote:
>
>> No, it hasn't been like pot roast. I was saying maybe that was the
>> best use for it. You tell me, what is good brisket supposed to be
>> like? Maybe I just like a juicy, softer smoked meat.
>> Janet US
>
>What beef do you like to smoke? I was thinking about trying a tri-tip
>sometime soon.
I haven't ever done a tri-tip but I do have one in the freezer. I may
do that sometime. I'm definitely doing pork next followed by shrimp.
By then it may be close to Thanksgiving and I am sure that I am not
doing turkey by whatever means.
Janet US

On Sunday, October 12, 2014 2:13:01 PM UTC-7, Janet Bostwick wrote:

> I've had it prepared in Dallas. One of those catered things for a
> convention of thousands. When I saw the meat I wondered what was
> wrong with it and thought maybe the caterers messed up. I've smoked a
> couple. Same result as the brisket in Dallas. To me it is a pot
> roast and not a particularly good one. I've had it as corned beef.
> The mouth feel is stringy, dryish. You'd think with all that fat on
> the meat would make it more unctuous I think if you mixed brisket
> with another piece of beef, it would grind into good burger meat. Now
> I see that the burger chains are all touting that they've got a
> special burger with brisket. Tell me what I am missing.


I'm thinking the brisket you had was smoked either too long or not long enough.
All smoked meats should have shrinkage. But maybe the brisket should be
wrapped after a couple hours?

Every meat needs to be sliced against the grain for serving, IMHO.

Janet Bostwick wrote:
> I've had it prepared in Dallas. One of those catered things for a
> convention of thousands. When I saw the meat I wondered what was
> wrong with it and thought maybe the caterers messed up. I've smoked a
> couple. Same result as the brisket in Dallas. To me it is a pot
> roast and not a particularly good one. I've had it as corned beef.
> The mouth feel is stringy, dryish. You'd think with all that fat on
> the meat would make it more unctuous I think if you mixed brisket
> with another piece of beef, it would grind into good burger meat. Now
> I see that the burger chains are all touting that they've got a
> special burger with brisket. Tell me what I am missing.
> Janet US

Ribs-n-Bibs in Chicago served consistently tasty brisket sandwiches.
The brisket was sliced thin and layered on a bun with a tangy brown
bbq sauce. It was always tender and flavorful.

On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle
> wrote:

>Janet Bostwick wrote:
>> I've had it prepared in Dallas. One of those catered things for a
>> convention of thousands. When I saw the meat I wondered what was
>> wrong with it and thought maybe the caterers messed up. I've smoked a
>> couple. Same result as the brisket in Dallas. To me it is a pot
>> roast and not a particularly good one. I've had it as corned beef.
>> The mouth feel is stringy, dryish. You'd think with all that fat on
>> the meat would make it more unctuous I think if you mixed brisket
>> with another piece of beef, it would grind into good burger meat. Now
>> I see that the burger chains are all touting that they've got a
>> special burger with brisket. Tell me what I am missing.
>> Janet US
>
>Ribs-n-Bibs in Chicago served consistently tasty brisket sandwiches.
>The brisket was sliced thin and layered on a bun with a tangy brown
>bbq sauce. It was always tender and flavorful.

Is it the meat or the sauce that is flavorful?
Janet US

Janet Bostwick wrote:
> On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle
> wrote:
>
>>Janet Bostwick wrote:
>>> I've had it prepared in Dallas. One of those catered things for a
>>> convention of thousands. When I saw the meat I wondered what was
>>> wrong with it and thought maybe the caterers messed up. I've smoked a
>>> couple. Same result as the brisket in Dallas. To me it is a pot
>>> roast and not a particularly good one. I've had it as corned beef.
>>> The mouth feel is stringy, dryish. You'd think with all that fat on
>>> the meat would make it more unctuous I think if you mixed brisket
>>> with another piece of beef, it would grind into good burger meat. Now
>>> I see that the burger chains are all touting that they've got a
>>> special burger with brisket. Tell me what I am missing.
>>> Janet US
>>
>>Ribs-n-Bibs in Chicago served consistently tasty brisket sandwiches.
>>The brisket was sliced thin and layered on a bun with a tangy brown
>>bbq sauce. It was always tender and flavorful.
>
> Is it the meat or the sauce that is flavorful?
> Janet US

good question - to me beef needs a lot of help no matter what - for
example if you're not making bbq with it then it absolutely needs onion
in some form as a complement

there are those rare occasions like a properly aged steak that needs
nothing else but its own juices

in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
brisket right

the honest answer in this case is, mostly the sauce

On Sunday, October 12, 2014 8:19:47 PM UTC-7, tert in seattle wrote:
> Janet Bostwick wrote:
>
> > On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle

> > Is it the meat or the sauce that is flavorful?
> > Janet US
>

> good question - to me beef needs a lot of help no matter what - for
> example if you're not making bbq with it then it absolutely needs onion
> in some form as a complement
>
> there are those rare occasions like a properly aged steak that needs
> nothing else but its own juices

Needs to be charred, IMHO. And sauteed mushrooms on top doesn't hurt.

>
> in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
> brisket right
>
> the honest answer in this case is, mostly the sauce

I just remembered something significant: Hickory is the only smoke for beef.
I have had oak smoked barbeque, and the end product is a hearty meh.

wrote:
> On Sunday, October 12, 2014 8:19:47 PM UTC-7, tert in seattle wrote:
>> Janet Bostwick wrote:
>>
>> > On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle
>
>> > Is it the meat or the sauce that is flavorful?
>> > Janet US
>>
>
>> good question - to me beef needs a lot of help no matter what - for
>> example if you're not making bbq with it then it absolutely needs onion
>> in some form as a complement
>>
>> there are those rare occasions like a properly aged steak that needs
>> nothing else but its own juices
>
> Needs to be charred, IMHO.

I'm pretty sure there is no other way to prepare a properly aged steak

On Sun, 12 Oct 2014 20:31:27 -0700 (PDT),
wrote:

snip
>
>I just remembered something significant: Hickory is the only smoke for beef.
>I have had oak smoked barbeque, and the end product is a hearty meh.

I agree with you about the hickory. The best one I ever made, IMO,
was a recipe/method from Cooks magazine. You smoked the meat for 2
hours and then took it inside, wrapped it tight in a couple of layers
of foil, and finished cooking it in a pan in the oven. That piece of
meat had the most personality of any of the brisket I've had,
including the one prepared by professionals in Dallas. I can see why
it is a piece of meat for contestants since it must take a special
hand to bring out the quality.
Janet US

On 10/12/2014 6:00 PM, Janet Bostwick wrote:

>>
>> You must not have good smoked brisket. Properly smoked brisket isn't
>> anything like pot roast.
>>
>> -sw
> No, it hasn't been like pot roast. I was saying maybe that was the
> best use for it. You tell me, what is good brisket supposed to be
> like? Maybe I just like a juicy, softer smoked meat.
> Janet US
>

Good brisket is very tender and moist. You usually have to slice it
about 1/4" so it does not fall apart. It tastes like beef with a little
smokey flavor. Good brisket needs no sauce.

On 10/12/2014 6:26 PM, The Other Guy wrote:

>
> TO be 'award winning', it needs to have the right rub on it
> before going in the smoker.
>
> The people who win cooking contests JEALOUSLY guard their rub recipes,
> because the cooking process is the same, only the rub is different, and
> what makes the difference between good, and a winner.
>



I've seen rub recipes with 15 ingredients. You really only need salt
pepper, garlic powder. Mabe one or two more max.

On 10/12/2014 6:05 PM, sf wrote:

>
> I don't get it either although I do like it as corned beef....
> particularly as hash. I shred it first and then cut the long strands
> because if my corned beef hash isn't made with shredded meat, it might
> as well come from a can.
>
>
If you have long strands, it was not cooked right.

On 10/12/2014 11:19 PM, tert in seattle wrote:


>
> good question - to me beef needs a lot of help no matter what - for
> example if you're not making bbq with it then it absolutely needs onion
> in some form as a complement
>
> there are those rare occasions like a properly aged steak that needs
> nothing else but its own juices
>
> in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
> brisket right
>
> the honest answer in this case is, mostly the sauce
>
>

Mine needs no sauce. Just the rub and smoke. I use a lot of black pepper.

On Mon, 13 Oct 2014 01:52:57 -0400, Ed Pawlowski > wrote:

> On 10/12/2014 6:05 PM, sf wrote:
>
> >
> > I don't get it either although I do like it as corned beef....
> > particularly as hash. I shred it first and then cut the long strands
> > because if my corned beef hash isn't made with shredded meat, it might
> > as well come from a can.
> >
> >
> If you have long strands, it was not cooked right.

I shred it into long strands. That's the way I want it, so AFAIC it
was cooked right.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 01:45:55 -0400, Ed Pawlowski > wrote:

> On 10/12/2014 6:00 PM, Janet Bostwick wrote:
>
> >>
> >> You must not have good smoked brisket. Properly smoked brisket isn't
> >> anything like pot roast.
> >>
> >> -sw
> > No, it hasn't been like pot roast. I was saying maybe that was the
> > best use for it. You tell me, what is good brisket supposed to be
> > like? Maybe I just like a juicy, softer smoked meat.
> > Janet US
> >
>
> Good brisket is very tender and moist. You usually have to slice it
> about 1/4" so it does not fall apart. It tastes like beef with a little
> smokey flavor. Good brisket needs no sauce.

How do you know when it's done and not over-done?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/13/2014 2:32 AM, sf wrote:

>>
>> Good brisket is very tender and moist. You usually have to slice it
>> about 1/4" so it does not fall apart. It tastes like beef with a little
>> smokey flavor. Good brisket needs no sauce.
>
> How do you know when it's done and not over-done?
>
>

One way is to stick a fork in it and give a twist. if it turns, it is
done. If you watch the temperature, about 192 to 195 is done.

If you cook over direct heat, you will sometimes get a bit overdone on
the bottom from the radiant heat and you can get a little stringiness on
the very bottom and it will be dry. I prefer indirect heat.

I always make packer cut briskets. It is more forgiving than a trimmed
flat. Many bbq enthusiasts say brisket is the most difficult pice to
cook, but I've not found that to be so. maybe with just flats it would
be.

Janet Bostwick wrote:
>tert in seattle wrote:
>>Janet Bostwick wrote:
>>> I've had it prepared in Dallas. One of those catered things for a
>>> convention of thousands. When I saw the meat I wondered what was
>>> wrong with it and thought maybe the caterers messed up. I've smoked a
>>> couple. Same result as the brisket in Dallas. To me it is a pot
>>> roast and not a particularly good one. I've had it as corned beef.
>>> The mouth feel is stringy, dryish. You'd think with all that fat on
>>> the meat would make it more unctuous I think if you mixed brisket
>>> with another piece of beef, it would grind into good burger meat. Now
>>> I see that the burger chains are all touting that they've got a
>>> special burger with brisket. Tell me what I am missing.
>>> Janet US
>>
>>Ribs-n-Bibs in Chicago served consistently tasty brisket sandwiches.
>>The brisket was sliced thin and layered on a bun with a tangy brown
>>bbq sauce. It was always tender and flavorful.
>
>Is it the meat or the sauce that is flavorful?
>Janet US

I really don't like smoked brisket... I think brisket and BBQ = TIAD.
Every BBQ sauce I've ever smelled reminds me of sceptic tank.
I prefer braised brisket... flavors are infinite:
http://www.epicurious.com/tools/sear...sket&x=13&y=13
This is similar to how I prepare brisket (I have no exact recipe) but
for liquid I use beer or gingerale:
http://www.epicurious.com/recipes/fo...Brisket-369450

On 10/13/2014 2:17 AM, sf wrote:

>>
>>>
>>> I don't get it either although I do like it as corned beef....
>>> particularly as hash. I shred it first and then cut the long strands
>>> because if my corned beef hash isn't made with shredded meat, it might
>>> as well come from a can.
>>>
>>>
>> If you have long strands, it was not cooked right.
>
> I shred it into long strands. That's the way I want it, so AFAIC it
> was cooked right.
>
>

Usually chewy like that. If the brisket is tender you can slice it
across the grain and it flls apart easily if you want it that way.

Cold brisket can be sliced thin and makes a great sandwich with
horseradish and mayo.

On Monday, October 13, 2014 6:54:05 AM UTC-7, Brooklyn1 wrote:

>
>
> I really don't like smoked brisket... I think brisket and BBQ = TIAD.
>
> Every BBQ sauce I've ever smelled reminds me of sceptic tank.
>
> I prefer braised brisket... flavors are infinite:
>
> http://www.epicurious.com/tools/sear...sket&x=13&y=13
>
> This is similar to how I prepare brisket (I have no exact recipe) but
>
> for liquid I use beer or gingerale:
>
> http://www.epicurious.com/recipes/fo...Brisket-369450


I tend to agree with Sheldon. I like smoked brisket but my preference is, and until I find one better, this recipe from Tujaques in New Orleans.

http://www.hizzoners.com/index.php/s...s-beef-brisket

On Mon, 13 Oct 2014 09:46:50 -0400, Ed Pawlowski > wrote:

>On 10/13/2014 2:32 AM, sf wrote:
>
>>>
>>> Good brisket is very tender and moist. You usually have to slice it
>>> about 1/4" so it does not fall apart. It tastes like beef with a little
>>> smokey flavor. Good brisket needs no sauce.
>>
>> How do you know when it's done and not over-done?
>>
>>
>
>One way is to stick a fork in it and give a twist. if it turns, it is
>done. If you watch the temperature, about 192 to 195 is done.
>
>If you cook over direct heat, you will sometimes get a bit overdone on
>the bottom from the radiant heat and you can get a little stringiness on
>the very bottom and it will be dry. I prefer indirect heat.
>
>I always make packer cut briskets. It is more forgiving than a trimmed
>flat. Many bbq enthusiasts say brisket is the most difficult pice to
>cook, but I've not found that to be so. maybe with just flats it would
>be.
I cooked mine at 220F until 195F and it is dry and chewy. I put the
rub on the night before. I brought the meat almost to room temp.
before putting it in the smoker. This is my last try at brisket. I
just haven't ever gotten meat from one that I thought was o.k. Well,
I take that back. . .my friend Marian made killer pot roast with
brisket. She told me she seasoned with Lawry's Season salt and cooked
stovetop.
Janet US

On Mon, 13 Oct 2014 09:54:38 -0400, Ed Pawlowski > wrote:

>On 10/13/2014 2:17 AM, sf wrote:
>
>>>
>>>>
>>>> I don't get it either although I do like it as corned beef....
>>>> particularly as hash. I shred it first and then cut the long strands
>>>> because if my corned beef hash isn't made with shredded meat, it might
>>>> as well come from a can.
>>>>
>>>>
>>> If you have long strands, it was not cooked right.
>>
>> I shred it into long strands. That's the way I want it, so AFAIC it
>> was cooked right.
>>
>>
>
>Usually chewy like that. If the brisket is tender you can slice it
>across the grain and it flls apart easily if you want it that way.
>
>Cold brisket can be sliced thin and makes a great sandwich with
>horseradish and mayo.
I'm happy to know that someone out there can do it right. I surely
can't.
Janet US

On 10/13/2014 11:19 AM, Janet Bostwick wrote:

> I cooked mine at 220F until 195F and it is dry and chewy. I put the
> rub on the night before. I brought the meat almost to room temp.
> before putting it in the smoker. This is my last try at brisket. I
> just haven't ever gotten meat from one that I thought was o.k. Well,
> I take that back. . .my friend Marian made killer pot roast with
> brisket. She told me she seasoned with Lawry's Season salt and cooked
> stovetop.
> Janet US
>

If you are using just the flat, lay some fat on top. Suet or bacon will
do. I smoke mine at 250 to 275.

On Mon, 13 Oct 2014 07:28:58 -0700 (PDT), ImStillMags
> wrote:

>On Monday, October 13, 2014 6:54:05 AM UTC-7, Brooklyn1 wrote:
>
>>
>>
>> I really don't like smoked brisket... I think brisket and BBQ = TIAD.
>>
>> Every BBQ sauce I've ever smelled reminds me of sceptic tank.
>>
>> I prefer braised brisket... flavors are infinite:
>>
>> http://www.epicurious.com/tools/sear...sket&x=13&y=13
>>
>> This is similar to how I prepare brisket (I have no exact recipe) but
>>
>> for liquid I use beer or gingerale:
>>
>> http://www.epicurious.com/recipes/fo...Brisket-369450
>
>
>I tend to agree with Sheldon. I like smoked brisket but my preference is, and until I find one better, this recipe from Tujaques in New Orleans.
>
>http://www.hizzoners.com/index.php/s...s-beef-brisket
Thanks for that recipe. I've copied and saved.
Janet US

On Mon, 13 Oct 2014 09:54:05 -0400, Brooklyn1
> wrote:

>Janet Bostwick wrote:
>>tert in seattle wrote:
>>>Janet Bostwick wrote:
>>>> I've had it prepared in Dallas. One of those catered things for a
>>>> convention of thousands. When I saw the meat I wondered what was
>>>> wrong with it and thought maybe the caterers messed up. I've smoked a
>>>> couple. Same result as the brisket in Dallas. To me it is a pot
>>>> roast and not a particularly good one. I've had it as corned beef.
>>>> The mouth feel is stringy, dryish. You'd think with all that fat on
>>>> the meat would make it more unctuous I think if you mixed brisket
>>>> with another piece of beef, it would grind into good burger meat. Now
>>>> I see that the burger chains are all touting that they've got a
>>>> special burger with brisket. Tell me what I am missing.
>>>> Janet US
>>>
>>>Ribs-n-Bibs in Chicago served consistently tasty brisket sandwiches.
>>>The brisket was sliced thin and layered on a bun with a tangy brown
>>>bbq sauce. It was always tender and flavorful.
>>
>>Is it the meat or the sauce that is flavorful?
>>Janet US
>
>I really don't like smoked brisket... I think brisket and BBQ = TIAD.
>Every BBQ sauce I've ever smelled reminds me of sceptic tank.
>I prefer braised brisket... flavors are infinite:
>http://www.epicurious.com/tools/sear...sket&x=13&y=13
>This is similar to how I prepare brisket (I have no exact recipe) but
>for liquid I use beer or gingerale:
>http://www.epicurious.com/recipes/fo...Brisket-369450
Thanks for the recipes.
Janet US

On Mon, 13 Oct 2014 11:31:29 -0400, Ed Pawlowski > wrote:

>On 10/13/2014 11:19 AM, Janet Bostwick wrote:
>
>> I cooked mine at 220F until 195F and it is dry and chewy. I put the
>> rub on the night before. I brought the meat almost to room temp.
>> before putting it in the smoker. This is my last try at brisket. I
>> just haven't ever gotten meat from one that I thought was o.k. Well,
>> I take that back. . .my friend Marian made killer pot roast with
>> brisket. She told me she seasoned with Lawry's Season salt and cooked
>> stovetop.
>> Janet US
>>
>
>If you are using just the flat, lay some fat on top. Suet or bacon will
>do. I smoke mine at 250 to 275.

Really?? All the books say 200 - 225F. I would never have thought
to cook that temp. Thanks
Janet US

On Mon, 13 Oct 2014 09:46:50 -0400, Ed Pawlowski > wrote:

> On 10/13/2014 2:32 AM, sf wrote:
>
> >>
> >> Good brisket is very tender and moist. You usually have to slice it
> >> about 1/4" so it does not fall apart. It tastes like beef with a little
> >> smokey flavor. Good brisket needs no sauce.
> >
> > How do you know when it's done and not over-done?
> >
> >
>
> One way is to stick a fork in it and give a twist. if it turns, it is
> done. If you watch the temperature, about 192 to 195 is done.

I have a Thermapen and know how to use it!
>
> If you cook over direct heat, you will sometimes get a bit overdone on
> the bottom from the radiant heat and you can get a little stringiness on
> the very bottom and it will be dry. I prefer indirect heat.

Is it indirect heat via an offset smoker or indirect via pushing coals
off to the side of a Weber?
>
> I always make packer cut briskets. It is more forgiving than a trimmed
> flat. Many bbq enthusiasts say brisket is the most difficult pice to
> cook, but I've not found that to be so. maybe with just flats it would
> be.

Thanks! I would consider a packer cut, but those things are gigantic
and I don't have the freezer space to store that volume of leftovers.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Janet Bostwick" > wrote in message
...
> On Mon, 13 Oct 2014 09:54:38 -0400, Ed Pawlowski > wrote:
>
>>On 10/13/2014 2:17 AM, sf wrote:
>>
>>>>
>>>>>
>>>>> I don't get it either although I do like it as corned beef....
>>>>> particularly as hash. I shred it first and then cut the long strands
>>>>> because if my corned beef hash isn't made with shredded meat, it might
>>>>> as well come from a can.
>>>>>
>>>>>
>>>> If you have long strands, it was not cooked right.
>>>
>>> I shred it into long strands. That's the way I want it, so AFAIC it
>>> was cooked right.
>>>
>>>
>>
>>Usually chewy like that. If the brisket is tender you can slice it
>>across the grain and it flls apart easily if you want it that way.
>>
>>Cold brisket can be sliced thin and makes a great sandwich with
>>horseradish and mayo.
> I'm happy to know that someone out there can do it right. I surely
> can't.

Are you opening your smoker to look at it too often? I have a smoker that
is pretty tightly sealed and keeps moisture in pretty well. Love my
briskets!

On Mon, 13 Oct 2014 09:54:38 -0400, Ed Pawlowski > wrote:

> On 10/13/2014 2:17 AM, sf wrote:
>
> >>
> >>>
> >>> I don't get it either although I do like it as corned beef....
> >>> particularly as hash. I shred it first and then cut the long strands
> >>> because if my corned beef hash isn't made with shredded meat, it might
> >>> as well come from a can.
> >>>
> >>>
> >> If you have long strands, it was not cooked right.
> >
> > I shred it into long strands. That's the way I want it, so AFAIC it
> > was cooked right.
> >
> >
>
> Usually chewy like that. If the brisket is tender you can slice it
> across the grain and it flls apart easily if you want it that way.

I was talking about how I shred corned beef for hash... you know...
braised corned beef. It's not dry at all.
>
> Cold brisket can be sliced thin and makes a great sandwich with
> horseradish and mayo.

That's what I want!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 09:20:46 -0600, Janet Bostwick
> wrote:

> I'm happy to know that someone out there can do it right. I surely
> can't.

I'd give it one more try and take it out at 195°. 220° might be 25°
over cooked. Ask him if he wraps it in foil and lets it rest after he
takes it out.


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 09:31:35 -0600, Janet Bostwick
> wrote:

> On Mon, 13 Oct 2014 07:28:58 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Monday, October 13, 2014 6:54:05 AM UTC-7, Brooklyn1 wrote:
> >
> >>
> >> I prefer braised brisket... flavors are infinite:
> >>
> >> http://www.epicurious.com/tools/sear...sket&x=13&y=13
> >>
> >> This is similar to how I prepare brisket (I have no exact recipe) but
> >>
> >> for liquid I use beer or gingerale:
> >>
> >> http://www.epicurious.com/recipes/fo...Brisket-369450
> >
> >
> >I tend to agree with Sheldon. I like smoked brisket but my preference is, and until I find one better, this recipe from Tujaques in New Orleans.
> >
> >http://www.hizzoners.com/index.php/s...s-beef-brisket
> Thanks for that recipe. I've copied and saved.

I saved both, but I'll give Sheldon's Sephardic recipe with ginger ale
the first shot. Not crazy about a beef/beer combo (tried Belgian beer
stew once and was unimpressed), but ginger ale and fresh ginger
appeals.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/12/2014 5:05 PM, sf wrote:
> On Sun, 12 Oct 2014 15:13:01 -0600, Janet Bostwick
> > wrote:
>
>> I've had it prepared in Dallas. One of those catered things for a
>> convention of thousands. When I saw the meat I wondered what was
>> wrong with it and thought maybe the caterers messed up. I've smoked a
>> couple. Same result as the brisket in Dallas. To me it is a pot
>> roast and not a particularly good one. I've had it as corned beef.
>> The mouth feel is stringy, dryish. You'd think with all that fat on
>> the meat would make it more unctuous I think if you mixed brisket
>> with another piece of beef, it would grind into good burger meat. Now
>> I see that the burger chains are all touting that they've got a
>> special burger with brisket. Tell me what I am missing.
>> Janet US
>
> I don't get it either although I do like it as corned beef....
> particularly as hash. I shred it first and then cut the long strands
> because if my corned beef hash isn't made with shredded meat, it might
> as well come from a can.
>
>

Someone is slicing that meat wrong. There should not be any "long
strands" if it's cut properly.

--
From somewhere very deep in the heart of Texas

On 10/13/2014 12:55 AM, Ed Pawlowski wrote:
> On 10/12/2014 11:19 PM, tert in seattle wrote:
>
>
>>
>> good question - to me beef needs a lot of help no matter what - for
>> example if you're not making bbq with it then it absolutely needs onion
>> in some form as a complement
>>
>> there are those rare occasions like a properly aged steak that needs
>> nothing else but its own juices
>>
>> in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
>> brisket right
>>
>> the honest answer in this case is, mostly the sauce
>>
>>
>
> Mine needs no sauce. Just the rub and smoke. I use a lot of black pepper.

My DH, may he rest in peace, never put sauce on the ribs or brisket I
smoked. He said the rub was enough.

I found that the same rub works well for ribs and brisket.


8 tbsps brown sugar
2 tablespoons salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp Bell's Poultry Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika

In a bowl, combine first 3 ingredients and mix well. Add the rest of the
ingredients.

Store in an airtight container.




--
From somewhere very deep in the heart of Texas

On 10/13/2014 1:17 AM, sf wrote:
> On Mon, 13 Oct 2014 01:52:57 -0400, Ed Pawlowski > wrote:
>
>> On 10/12/2014 6:05 PM, sf wrote:
>>
>>>
>>> I don't get it either although I do like it as corned beef....
>>> particularly as hash. I shred it first and then cut the long strands
>>> because if my corned beef hash isn't made with shredded meat, it might
>>> as well come from a can.
>>>
>>>
>> If you have long strands, it was not cooked right.
>
> I shred it into long strands. That's the way I want it, so AFAIC it
> was cooked right.
>
>
....but sliced wrong

--
From somewhere very deep in the heart of Texas

On 10/13/2014 1:32 AM, sf wrote:
> On Mon, 13 Oct 2014 01:45:55 -0400, Ed Pawlowski > wrote:
>
>> On 10/12/2014 6:00 PM, Janet Bostwick wrote:
>>
>>>>
>>>> You must not have good smoked brisket. Properly smoked brisket isn't
>>>> anything like pot roast.
>>>>
>>>> -sw
>>> No, it hasn't been like pot roast. I was saying maybe that was the
>>> best use for it. You tell me, what is good brisket supposed to be
>>> like? Maybe I just like a juicy, softer smoked meat.
>>> Janet US
>>>
>>
>> Good brisket is very tender and moist. You usually have to slice it
>> about 1/4" so it does not fall apart. It tastes like beef with a little
>> smokey flavor. Good brisket needs no sauce.
>
> How do you know when it's done and not over-done?
>
>
Thermometer?

--
From somewhere very deep in the heart of Texas

On 10/13/2014 8:54 AM, Ed Pawlowski wrote:
> On 10/13/2014 2:17 AM, sf wrote:
>
>>>
>>>>
>>>> I don't get it either although I do like it as corned beef....
>>>> particularly as hash. I shred it first and then cut the long strands
>>>> because if my corned beef hash isn't made with shredded meat, it might
>>>> as well come from a can.
>>>>
>>>>
>>> If you have long strands, it was not cooked right.
>>
>> I shred it into long strands. That's the way I want it, so AFAIC it
>> was cooked right.
>>
>>
>
> Usually chewy like that. If the brisket is tender you can slice it
> across the grain and it flls apart easily if you want it that way.
>
> Cold brisket can be sliced thin and makes a great sandwich with
> horseradish and mayo.

I always make brisket, whether it's smoked BBQ or Eastern European pot
roast style, ahead of time so that I can chill it before slicing it. It
slices *much* better when chilled.

--
From somewhere very deep in the heart of Texas

On 10/13/2014 1:53 PM, Pico Rico wrote:
> "Janet Bostwick" > wrote in message
> ...
>> On Mon, 13 Oct 2014 09:54:38 -0400, Ed Pawlowski > wrote:
>>
>>> On 10/13/2014 2:17 AM, sf wrote:
>>>
>>>>>
>>>>>>
>>>>>> I don't get it either although I do like it as corned beef....
>>>>>> particularly as hash. I shred it first and then cut the long strands
>>>>>> because if my corned beef hash isn't made with shredded meat, it might
>>>>>> as well come from a can.
>>>>>>
>>>>>>
>>>>> If you have long strands, it was not cooked right.
>>>>
>>>> I shred it into long strands. That's the way I want it, so AFAIC it
>>>> was cooked right.
>>>>
>>>>
>>>
>>> Usually chewy like that. If the brisket is tender you can slice it
>>> across the grain and it flls apart easily if you want it that way.
>>>
>>> Cold brisket can be sliced thin and makes a great sandwich with
>>> horseradish and mayo.
>> I'm happy to know that someone out there can do it right. I surely
>> can't.
>
> Are you opening your smoker to look at it too often? I have a smoker that
> is pretty tightly sealed and keeps moisture in pretty well. Love my
> briskets!
>
>

Putting water in the drip pan also helps when doing a flat that isn't
covered by a good fat layer. My el cheapo bullet smoker has a little
door in front. I have a clean motor oil funnel that I stick in the
little door to add water to the pan. The bottom of the pan holds
playground sand covered with aluminum foil. I leave a depression above
the foil to add water.

--
From somewhere very deep in the heart of Texas

On Mon, 13 Oct 2014 14:33:06 -0500, Janet Wilder >
wrote:

> Eastern European pot roast

Would you please either name the recipe so I can google some versions
or post yours here? TIA


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.