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Cooking a beef brisket (update with pics on pg. 2)
Posted on 10/4/13 at 8:39 pm
Posted on 10/4/13 at 8:39 pm
Had one of our steers butchered earlier this year. Gonna cook a brisket we got off of it tomorrow. The meat is currently frozen solid.
Gonna leave it in the fridge over night to defrost. Then season it and put it in a crock pot in the morning so it will be ready to eat by tomorrow night.
What seasoning and cooking method should I use?
Gonna leave it in the fridge over night to defrost. Then season it and put it in a crock pot in the morning so it will be ready to eat by tomorrow night.
What seasoning and cooking method should I use?
This post was edited on 10/7/13 at 12:12 am
10
Posted on 10/4/13 at 8:40 pm to hawgfaninc
Honestly depends on the flavor you want. BBQ brisket or something like fresh herb?
Posted on 10/4/13 at 8:41 pm to hawgfaninc
YouTube Franklin BBQ, have used his method before, came out great
Posted on 10/4/13 at 8:43 pm to hawgfaninc
All the dry seasonins in your cabinet.
Rub it down.
Then pour bottle of sweet baby rays and cook all day... Half night.
Change your life.
FWIW I cook my briskets(bigger one than yours) over night in oven on 225, cover with foil.
Same way.
Rub it down.
Then pour bottle of sweet baby rays and cook all day... Half night.
Change your life.
FWIW I cook my briskets(bigger one than yours) over night in oven on 225, cover with foil.
Same way.
This post was edited on 10/4/13 at 8:44 pm
Posted on 10/4/13 at 8:44 pm to fightin tigers
quote:
BBQ brisket or something like fresh herb?
had been leaning towards the herb variety. but after a quick google search, doing it with bbq has me intrigued.
I'd say I'm leaning more towards bbq atm...
Posted on 10/4/13 at 8:47 pm to Rohan2Reed
quote:
roughly how many lbs?
about 5 lbs
Posted on 10/4/13 at 8:47 pm to hawgfaninc
quote:
Gonna leave it in the fridge over night to defrost.
if you just put it in, it will not be defrosted in the morning
Posted on 10/4/13 at 8:48 pm to hawgfaninc
My uncle cooks competition bbq about a dozen times a year .. mostly brisket. A few years ago I was visiting him at his camp on the lake and brought this recipe with me to try out because he's always looking for different methods. Turned out awesome.
3-4 lb brisket
3 tablespoons flour
creole seasoning
salt and pepper
4 tablespoons tomato paste
2 tablespoons cocoa powder
1 tablespoon worchestershire sauce
1 med. onion, thinly sliced
5 gloves garlic fresh thyme
2 cups beef broth
1/3 bottle of red wine
oil for browning
2 pads of butter
Season the entire brisket with salt, pepper and creole seasoning.
Coat with flour. Place in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients. Place brisket in foil lined pan.
In a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more. Smash garlic cloves to peel and place gloves on top of brisket. Place thinly sliced onions all over the top. Pour broth and wine until it is about 2/3 up the side of the brisket. (South American wine works best). Spread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
Place in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
Let cool down, then place in fridge over night.
Next day, pull out. Thinly slice brisket.
Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
Heat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.
3-4 lb brisket
3 tablespoons flour
creole seasoning
salt and pepper
4 tablespoons tomato paste
2 tablespoons cocoa powder
1 tablespoon worchestershire sauce
1 med. onion, thinly sliced
5 gloves garlic fresh thyme
2 cups beef broth
1/3 bottle of red wine
oil for browning
2 pads of butter
Season the entire brisket with salt, pepper and creole seasoning.
Coat with flour. Place in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients. Place brisket in foil lined pan.
In a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more. Smash garlic cloves to peel and place gloves on top of brisket. Place thinly sliced onions all over the top. Pour broth and wine until it is about 2/3 up the side of the brisket. (South American wine works best). Spread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
Place in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
Let cool down, then place in fridge over night.
Next day, pull out. Thinly slice brisket.
Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
Heat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.
Posted on 10/4/13 at 8:52 pm to aaronb023
quote:
if you just put it in, it will not be defrosted in the morning
yea that's what I feared. how should I defrost it?
or would it be better to put off till sunday night to allow it to properly defrost and season...
Posted on 10/4/13 at 8:55 pm to hawgfaninc
for 5 lbs @ a completely frozen state, that's gonna take at least 24 hours in the fridge to defrost I think.
Posted on 10/4/13 at 8:56 pm to Rohan2Reed
quote:
My uncle cooks competition bbq about a dozen times a year .. mostly brisket. A few years ago I was visiting him at his camp on the lake and brought this recipe with me to try out because he's always looking for different methods. Turned out awesome.
3-4 lb brisket
3 tablespoons flour
creole seasoning
salt and pepper
4 tablespoons tomato paste
2 tablespoons cocoa powder
1 tablespoon worchestershire sauce
1 med. onion, thinly sliced
5 gloves garlic fresh thyme
2 cups beef broth
1/3 bottle of red wine
oil for browning
2 pads of butter
Season the entire brisket with salt, pepper and creole seasoning.
Coat with flour. Place in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients. Place brisket in foil lined pan.
In a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more. Smash garlic cloves to peel and place gloves on top of brisket. Place thinly sliced onions all over the top. Pour broth and wine until it is about 2/3 up the side of the brisket. (South American wine works best). Spread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
Place in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
Let cool down, then place in fridge over night.
Next day, pull out. Thinly slice brisket.
Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
Heat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.
man that sounds legit as hell. may end up doing that
Posted on 10/4/13 at 8:58 pm to Rohan2Reed
quote:
for 5 lbs @ a completely frozen state, that's gonna take at least 24 hours in the fridge to defrost I think.
ok cool. looks like it will be brisket on sunday then...
probably do burgers tomorrow then
Posted on 10/4/13 at 8:59 pm to hawgfaninc
pulled it off this little website I randomly ran across years ago. Food52
Have never chosen a recipe to cook off of there that didn't turn out good.
Have never chosen a recipe to cook off of there that didn't turn out good.
Posted on 10/4/13 at 9:05 pm to Rohan2Reed
quote:
pulled it off this little website I randomly ran across years ago. Food52
Have never chosen a recipe to cook off of there that didn't turn out good.
Nice. I had already bookmarked that site at some point from seeing it posted on here. Forgot about it though. Put it where I won't forget about again.
Posted on 10/4/13 at 9:13 pm to hawgfaninc
it's a good one for sure
and yeah I don't think you're gonna get to that brisket by tomorrow morning so burgers are a good back up.
good luck. let us know what you end up doing and how it turns out. pictures are encouraged.
quote:
ok cool. looks like it will be brisket on sunday then...
probably do burgers tomorrow then
and yeah
I don't think you're gonna get to that brisket by tomorrow morning so burgers are a good back up. good luck. let us know what you end up doing and how it turns out. pictures are encouraged.
Posted on 10/4/13 at 9:16 pm to hawgfaninc
It probably will not be thawed by Sunday AM either. I would put it in a cooler or leave it out in the counter even though you not suppose to, I'm still alive and thats how I've always done it as well as my parents.
Posted on 10/4/13 at 9:23 pm to Rohan2Reed
quote:
pictures are encouraged.
I can see that happening
Posted on 10/4/13 at 9:27 pm to CHEDBALLZ
quote:
It probably will not be thawed by Sunday AM either. I would put it in a cooler or leave it out in the counter even though you not suppose to, I'm still alive and thats how I've always done it as well as my parents.
ok I'll put it in a cooler over night
Posted on 10/4/13 at 10:26 pm to hawgfaninc
Low&slow 
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