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Message
Brisket recipes
Posted on 3/16/12 at 9:31 am
Posted on 3/16/12 at 9:31 am
Hey folks,
I need to cook a brisket this weekend. It's been a few years since I've cooked one. Here's my plan, unless y'all have something better:
Dry rub the night before with sea salt, pepper, brown sugar, paprika, chile powder, garlic powder, thyme. Saturday morning, hot grill, few minutes each side to brown it, then wrapped in foil and into the oven on low for a few hours.
I've done it this way, or similar (can't recall exactly) and it was good. I'm without a charcoal pit/smoker right now, my usual option, so that it out.
Anyone got a better idea?
Thanks
I need to cook a brisket this weekend. It's been a few years since I've cooked one. Here's my plan, unless y'all have something better:
Dry rub the night before with sea salt, pepper, brown sugar, paprika, chile powder, garlic powder, thyme. Saturday morning, hot grill, few minutes each side to brown it, then wrapped in foil and into the oven on low for a few hours.
I've done it this way, or similar (can't recall exactly) and it was good. I'm without a charcoal pit/smoker right now, my usual option, so that it out.
Anyone got a better idea?
Thanks
5
Posted on 3/16/12 at 9:36 am to BrotherEsau
quote:
then wrapped in foil and into the oven on low for a few hours
Duck
Posted on 3/16/12 at 9:51 am to BrotherEsau
I would skip the browning of the meat completely.
Brisket is a tough piece of meat that needs to be cooked much slower than you are suggesting.
I would think somewhere around 10 hrs at 250
Brisket is a tough piece of meat that needs to be cooked much slower than you are suggesting.
I would think somewhere around 10 hrs at 250
Posted on 3/16/12 at 10:42 am to BrotherEsau
I would figure out a recipie that uses liquid smoke before I seared it on a hot grill... That's going to end poorly.
Posted on 3/16/12 at 10:47 am to BrotherEsau
I've done this method before when living an apartment and didn't have access to a smoker. Used a small grill to impart some smoke flavor onto the meat, then cooked it in the oven with a little apple juice until it got to 190 internal temp
As long as you don't leave the brisket on the hot grill for more than about 10-15 minutes total, then let it go slow, it'll be fine
As long as you don't leave the brisket on the hot grill for more than about 10-15 minutes total, then let it go slow, it'll be fine
Posted on 3/16/12 at 10:47 am to BrotherEsau
quote:
I need to cook a brisket this weekend. It's been a few years since I've cooked one. Here's my plan, unless y'all have something better:
Dry rub the night before with sea salt, pepper, brown sugar, paprika, chile powder, garlic powder, thyme. Saturday morning, hot grill, few minutes each side to brown it, then wrapped in foil and into the oven on low for a few hours.
I've done it this way, or similar (can't recall exactly) and it was good. I'm without a charcoal pit/smoker right now, my usual option, so that it out.
Anyone got a better idea?
Thanks
Browning it is not a bad idea on a hot grill. You will have to cook it way longer in the oven, though, as stated. You could also get some wood chips and generate some smoke still on an electric grill, i might try that as well.
i would actually wrap that sucker in plastic several times, then foil, in the oven. Hold in everything at a good seal, cook at 250, probably 8hrs.
Posted on 3/16/12 at 10:49 am to Commandeaux
quote:
Duck
The Texas Crutch is a very widely used method when smoking, and it's pretty helpful to keep from drying out meats -- especially a brisket-- on the smoker. I use it proudly and refuse to duck, sir.
To the OP, I wouldn't apply a salty rub the night before that will only serve to draw moisture from the meat. I'd try brining instead.
Posted on 3/16/12 at 10:53 am to GeauxldMember
quote:
The Texas Crutch is a very widely used method when smoking, and it's pretty helpful to keep from drying out meats -- especially a brisket-- on the smoker. I use it proudly and refuse to duck, sir.
Posted on 3/16/12 at 10:58 am to GeauxldMember
Thanks y'all.
I should clarify a few things. Searing - would be a few minutes tops. Oven would be 250 for as long as it takes to get the temp to about 200, at least several hours.
I've smoked them in the past and finished the last two hours or so in foil and it came out great. I've also done them entirely in the oven half wrapped, half unwrapped, and they came out great. I rarely, if ever, frick anything up.
Correct on the salt. I'll leave that out until right before.
I may make up a foil pack of hickory or mesquite chips (whatever i have in the garage). Turn half the burners off, put a pan of water over those, with the brisket on the grill above, and the foil pack on the hot side. My gas grill will hold whatever temp I want, very steady. I'd likely still wrap it for the last stretch.
I have added grape juice before, I think, but not apple juice. (maybe that was ribs).
I should clarify a few things. Searing - would be a few minutes tops. Oven would be 250 for as long as it takes to get the temp to about 200, at least several hours.
I've smoked them in the past and finished the last two hours or so in foil and it came out great. I've also done them entirely in the oven half wrapped, half unwrapped, and they came out great. I rarely, if ever, frick anything up.
Correct on the salt. I'll leave that out until right before.
I may make up a foil pack of hickory or mesquite chips (whatever i have in the garage). Turn half the burners off, put a pan of water over those, with the brisket on the grill above, and the foil pack on the hot side. My gas grill will hold whatever temp I want, very steady. I'd likely still wrap it for the last stretch.
I have added grape juice before, I think, but not apple juice. (maybe that was ribs).
Posted on 3/16/12 at 1:17 pm to GeauxldMember
quote:
The Texas Crutch is a very widely used method when smoking, and it's pretty helpful to keep from drying out meats -- especially a brisket-- on the smoker. I use it proudly and refuse to duck, sir.
To the OP, I wouldn't apply a salty rub the night before that will only serve to draw moisture from the meat. I'd try brining instead.
+1. I find that if I do not sear the meat first, the outside texture gets mealy and I do not get the desired bark after smoking.
I usually sear the outside for about 5 min each side and then place it in an aluminum pan. Smoke uncovered until it gets to 165, then wrap in foil until it hits 195. Seperate the fat from the juice in abeeker and use the juice to baste the meat after sliced.
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