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Started By
Message
Brisket crawfish boil.
Posted on 2/22/15 at 6:45 am
Posted on 2/22/15 at 6:45 am
I've heard rumors from this board and other places that the end all be all way to prepare a brisket for smoking was to soak it in post crawfish boil water.
I am interested in doing this if anybody can give me specific instructions and personal testimony of their experience. How long to soak? Does the water need to return to boil with brisket in it? Does it need to be trimmed prior to soak? What rub was applied after soak? How long to smoke?
I know you guys won't let me down.
I am interested in doing this if anybody can give me specific instructions and personal testimony of their experience. How long to soak? Does the water need to return to boil with brisket in it? Does it need to be trimmed prior to soak? What rub was applied after soak? How long to smoke?
I know you guys won't let me down.
5
Posted on 2/22/15 at 7:08 am to Jibbajabba
Boiled then smoked? Christ man, the cow is already dead.
Posted on 2/22/15 at 7:30 am to Jibbajabba
I bet it's too salty
Posted on 2/22/15 at 7:31 am to Jibbajabba
I'm interested in seeing the responses as well.
Posted on 2/22/15 at 7:32 am to offshoreangler
As long as it's microwaved afterwards it should be good
ETA, so it wasn't a complete dick post. Trim first, I think you could either boil, or soak in the cooled water like you were brining. Go REALLY easy on the rub, I'm with Wise, I think you're running a high sodium risk.
Years ago I tried boiling a rack of Pork spare ribs in crab boil then grilling and didn't really care for the results. I much prefer the grill/tent/grill method
ETA, so it wasn't a complete dick post. Trim first, I think you could either boil, or soak in the cooled water like you were brining. Go REALLY easy on the rub, I'm with Wise, I think you're running a high sodium risk.
Years ago I tried boiling a rack of Pork spare ribs in crab boil then grilling and didn't really care for the results. I much prefer the grill/tent/grill method
This post was edited on 2/22/15 at 7:40 am
Posted on 2/22/15 at 7:35 am to Jibbajabba
I've done it once. it was freakin awesome. I boiled two sacks of crawfish and then boiled a brisket. boiled the brisket for 30 minutes and then threw it on the pit for 45 minutes. I seared it on each side and then wrapped it in foil. I turned it every 30 minutes for 2.5 hours. it was delightful.
Posted on 2/22/15 at 7:35 am to Icansee4miles
quote:
As long as it's microwaved afterwards it should be good
I was thinking this or deep fried.
Posted on 2/22/15 at 7:39 am to oldcharlie8
Did you rub it with anything post boil? Did it come out too salty?
Posted on 2/22/15 at 7:41 am to Jibbajabba
quote:
Did you rub it with anything post boil? Did it come out too salty?
did not rub before. I actually changed the water after the 2nd sack and began again. however, I added less salt to the water but used the same "crawfish" seasoning that I did with the sacks.
Posted on 2/22/15 at 7:42 am to Jibbajabba
I would think a rub would be applied post boil, if at all.
Posted on 2/22/15 at 9:41 am to Jibbajabba
That sounds terrible. Why would you want the flavor profile of crawfish destroying the amazing flavor of smoked beef?
Posted on 2/22/15 at 10:09 am to CajunAlum Tiger Fan
quote:
That sounds terrible. Why would you want the flavor profile of crawfish destroying the amazing flavor of smoked beef?
it doesn't taste like crawfish. it taste like peppered steak.
Posted on 2/22/15 at 10:16 am to oldcharlie8
Most brisket on the East coast is boiled. Go to Tujaques and they serve boiled brisket with potatoes and it is very good.
I do a lot of corned beef and I always boil it then put on my green egg for the last hour.
Try it with good clean water, seasoned how you like, boil ( really a good simmer) about 10 minutes per pound. Remove, dry and put on a pit around 300 degrees for about an hour. Then let it rest about 20 minutes and slice.
You will like it.
I do a lot of corned beef and I always boil it then put on my green egg for the last hour.
Try it with good clean water, seasoned how you like, boil ( really a good simmer) about 10 minutes per pound. Remove, dry and put on a pit around 300 degrees for about an hour. Then let it rest about 20 minutes and slice.
You will like it.
Posted on 2/22/15 at 10:56 am to Martini
Ive got a 13 lbr n my freezer that I need to cut up. May do a portion in crawfish boil n coming weeks
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