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Message
Brisket help please
Posted on 1/30/11 at 11:37 pm
Posted on 1/30/11 at 11:37 pm
I ahve a huge problem with my brisket. I have a brinkman smoker with a seperate but attached firebox. My meat is often very smokey as I add probably 6-9 wood chunks during the process. I have been buying the already cut a trimmed brisket (about 4-6 lbs from target. There is no need to trim it. I marinade it with Claudes two days before and then the night before, I put gordons brisket rub all over and wrap it real tight. The problem is, after I cook it, it's often tough and dry. What can I do? Should I just but the whole brisket and trim it myself? please help
Posted on 1/30/11 at 11:38 pm to Patch
damn i thought i posted this on the food and drink page, please transfer, sorry admins
Posted on 1/31/11 at 12:35 am to Patch
Your first mistake is dont buy one trimmed and dont trim it either, when you cook a brisket cook it fat side up so that all the fat will melt and basically seep through the meet causing it to be moist, hope that helps, i asked my uncle who has been cooking brisket in his Tx restaurant for the past 30 years how to keep it from being dry, that was his advice for me to give to you.
Posted on 1/31/11 at 12:57 am to Patch
Also do whatever you can to keep the temperature at around 225. And yeah keep at a minimum of 1 inch of fat on the top... Good luck.
Posted on 1/31/11 at 1:16 am to Patch
quote:
dont buy one trimmed and dont trim it either, when you cook a brisket cook it fat side up so that all the fat will melt and basically seep through the meet causing it to be mois
This. And keep the temp. low, like the guy said, 225° or so. It'll take a while to cook it, depending on how heavy it is. Check it after an hour or so. But I'm guessing 3-4 hours, maybe more.
Posted on 1/31/11 at 2:53 am to la_birdman
les miles makes a killer brisket
Posted on 1/31/11 at 2:56 am to heartbreakTiger
quote:
les miles makes a killer brisket
Yep. Mighty tasty!
This post was edited on 1/31/11 at 2:57 am
Posted on 1/31/11 at 3:01 am to heartbreakTiger
quote:
les miles makes a killer brisket
but people complain while they eat it because they don't like how he cooks it....no matter if its good or not
Posted on 1/31/11 at 3:03 am to fightingtiger2335
its defiantly an unorthodox way to cook brisket but it does come out tasty. He does have issues getting the brisket out in a timely manner but other than that is great
Posted on 1/31/11 at 3:18 am to Patch
Whats you internally temperature when you are finished? The Brisket goes through two plateau phases where the fat, internal fat, of the brisket melts. One at around 165 (the most important one) and another one around 185. My experience is that they must go through each phase slow. Cooking at a constant temperature of somewhere between 200-275 ( your preference) will achieve this. Keep in mind each brisket is different. I usually count on 1.5 to 2 hours per pound depending on my cooking temperature. I always buy the trimmed packer.
Posted on 1/31/11 at 3:58 am to fightingtiger2335
(no message)
This post was edited on 1/31/11 at 4:06 am
Posted on 1/31/11 at 4:03 am to heartbreakTiger
Every time Les makes a brisket he has to toss out two of them before he gets one right.
Posted on 1/31/11 at 4:19 am to The Boat
When it comes to time, Me and a few friends usually throw our brisket in the box around 10 at night have a really good supply of ice cold refreshing adult beverages and just sit around the pit and talk Tiger ball and enjoy those cool refreshing beverages through the night usually till the sun comes up, I mean come on man we're coon asses we will find any excuse to drink and talk Tiger ball will we not? Why not while we cooking
This post was edited on 1/31/11 at 4:21 am
Posted on 1/31/11 at 5:25 am to Mac4
1. Dry rub of choice ... Maybe add a little more black pepper than you think you'll need. Rub that baby down, all over. You can leave in fridge overnight. You can also inject some steak or hot sauce into the brisket prior to rubbin' ... not traditional, but tastes good. I do it traditional 2/3 of the time
2. Remove from fridge, let meat come to room temp.
3. Offset vertical smoker works really well. I like a water pan for a "wet smoke"
4. Keep smoker temp around 225-250
5. Many opinions here--I prefer to cook brisket fat side up, but fat down is okay too. Don't sweat this part
6. Smoke with Pecan logs if you can. Hickory and oak are okay too, but mesquite can get away from a newbie and leave a harsh flavor. Pecan is my favorite.
7. Try to limit it to 1 piece of wood on the fire at a time and make sure your smoke is pretty clear. If it's billowing out white, you have an issue (and will have a harsh smoke taste). If you need to raise the temp, open the vent to let air in and raise the flame, don't just instinctively "add more wood."
8. Smoke for at least 4-6 hrs ... The meat can't take much more smoke after 6 hrs, but there may be more beer to drink
9. Remove and wrap in old, clean towels and put in an insulated cooler while you get everything else ready to eat.
10. Use an electric knife to remove the fat cap and then slice the brisket against the grain.
11. Central-Texas-Style Brisket should be tender inside and starting to flake along edge, but not falling apart. If it does, you probably cooked it too long or "steamed it" in aluminum foil, instead of "smoking."
12. If it looks like my photo, "you did good"
2. Remove from fridge, let meat come to room temp.
3. Offset vertical smoker works really well. I like a water pan for a "wet smoke"
4. Keep smoker temp around 225-250
5. Many opinions here--I prefer to cook brisket fat side up, but fat down is okay too. Don't sweat this part
6. Smoke with Pecan logs if you can. Hickory and oak are okay too, but mesquite can get away from a newbie and leave a harsh flavor. Pecan is my favorite.
7. Try to limit it to 1 piece of wood on the fire at a time and make sure your smoke is pretty clear. If it's billowing out white, you have an issue (and will have a harsh smoke taste). If you need to raise the temp, open the vent to let air in and raise the flame, don't just instinctively "add more wood."
8. Smoke for at least 4-6 hrs ... The meat can't take much more smoke after 6 hrs, but there may be more beer to drink
9. Remove and wrap in old, clean towels and put in an insulated cooler while you get everything else ready to eat.
10. Use an electric knife to remove the fat cap and then slice the brisket against the grain.
11. Central-Texas-Style Brisket should be tender inside and starting to flake along edge, but not falling apart. If it does, you probably cooked it too long or "steamed it" in aluminum foil, instead of "smoking."
12. If it looks like my photo, "you did good"
This post was edited on 1/31/11 at 9:06 am
Posted on 1/31/11 at 6:12 am to Smoke Ring
Wish I would have seen that before yesterday
Posted on 1/31/11 at 6:53 am to ELLSSUU
yep this is an easy one; the meat stops accepting smoke at around 140 internally or so and so continuing to add wood could make the bark 'greasy' and 'over-smoked' from the wood. wrapping it in foil will solve the problem if you have to keep adding wood.
i've never had a pure wood smoker so its always been fairly easy for me to only have wood in the smoker for the first 3-4 hours of the smoke.
alternatively you can take it out and put it in the oven once its reached its maximum smoke potential but thats kind of cheating and bbq purists will laugh at you.
eta i used to always smoke mine at 215-225 which meant a looooooong cook but i've found with the bubba keg (green egg, etc) you can smoke it at 250 and because of the wonderful way these ovens cook, the brisket will stay super moist even at 250 and not turn out tough.
i've never had a pure wood smoker so its always been fairly easy for me to only have wood in the smoker for the first 3-4 hours of the smoke.
alternatively you can take it out and put it in the oven once its reached its maximum smoke potential but thats kind of cheating and bbq purists will laugh at you.
eta i used to always smoke mine at 215-225 which meant a looooooong cook but i've found with the bubba keg (green egg, etc) you can smoke it at 250 and because of the wonderful way these ovens cook, the brisket will stay super moist even at 250 and not turn out tough.
This post was edited on 1/31/11 at 6:56 am
Posted on 1/31/11 at 7:04 am to couvy1
quote:
Whats you internally temperature when you are finished?
usually around 165 to 175
Posted on 1/31/11 at 7:08 am to Smoke Ring
quote:
6. Smoke with Pecan logs if you can. Hickory and oak are okay too, but mesquite can get away from a newbie and leave a harsh flavor. Pecan is my favorite.
Where do you get pecan chips or chunks? I have only seen hickory and mesquite
Posted on 1/31/11 at 7:41 am to Patch
quote:
usually around 165 to 175
i dont pull my off until it hits 200
Posted on 1/31/11 at 7:41 am to Patch
quote:
Where do you get pecan chips or chunks?
ace hardware and kroger here in nashville carry apple, cherry and pecan chunks. also try academy.
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