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Started By
Message
Anybody know how to cook a brisket?
Posted on 12/8/09 at 4:48 pm
Posted on 12/8/09 at 4:48 pm
I have a 4.5 lb brisket I'm going to cook tonight, but I don't remember how to do it. I cooked one once, but that was about 15 years ago.
Any ideas?
Any ideas?
4
Posted on 12/8/09 at 5:04 pm to L.A.
THat size and this late, I would put it in the oven at 450 for 30 minutes then crank it down to 300 for 3 hours
Posted on 12/8/09 at 5:19 pm to L.A.
You may want to braise the brisket rather than BBQ at this point. There are many recipes for doing so. Do a Google search and I'm sure you'll find one that you'll want to give a try. I'm sure there will be several that use wine in the braising.
Posted on 12/8/09 at 5:31 pm to Poodlebrain
wanna cook it all night?
season, put in a pan with some liquid (beef stock preferrably), cover with foil....cook 225 degrees for 6-8 hrs.
season, put in a pan with some liquid (beef stock preferrably), cover with foil....cook 225 degrees for 6-8 hrs.
Posted on 12/8/09 at 6:52 pm to L.A.
quote:
I cooked one once, but that was about 15 years ago.
:heresy:
Posted on 12/8/09 at 7:20 pm to CAD703X
quote:I was wondering how long it would take you to sniff out a brisket...
CAD703X
Posted on 12/8/09 at 7:49 pm to L.A.
I perfer doing in on the pit. But for now I'd cook it an hour per lb at 275, cut the oven off, and let it sit for a hour.
Posted on 12/8/09 at 8:04 pm to Ole Geauxt
quote:
I was wondering how long it would take you to sniff out a brisket...
i felt a disturbance in my car on the drive home today..
i'm making it a point (no pun intended) to bring a brisket with me next time i'm in monroe.
Posted on 12/8/09 at 8:40 pm to CAD703X
quote:
i felt a disturbance in my car on the drive home today..
I felt that disturbance as well. Had to roll my window down.
How do you cook a brisket starting at 4:48pm on a Tuesday?
Posted on 12/8/09 at 10:13 pm to Martini
quote:I know, bad timing on my part. I ended up doing it on the grill, wrapped in foil. It was not horrible.
How do you cook a brisket starting at 4:48pm on a Tuesday?
Posted on 12/9/09 at 12:23 am to L.A.
Brisket only belongs in a smoker or in the oven. Grilling it is a good way to waste a great piece of meat. I have lived in Texas practically my whole life and have seen it done everyway but nothing beats the smoker.
Posted on 12/9/09 at 1:18 am to Marines4Auburn
Interestingly, I got the idea from a Texas-based website. The brisket is wrapped in heavy duty foil and smoked on the grill with the lid on and vents open.
It's not ideal, but it was ok for a last minute effort.
It's not ideal, but it was ok for a last minute effort.
Posted on 12/9/09 at 9:07 am to bossflossjr
quote:
season, put in a pan with some liquid (beef stock preferrably), cover with foil....cook 225 degrees for 6-8 hrs.
This, but Woody's Cook-in sauce is the best thing to ever happen to brisket.
Posted on 12/9/09 at 10:56 am to AlxTgr
quote:How do you use it?
This, but Woody's Cook-in sauce is the best thing to ever happen to brisket.
Posted on 12/10/09 at 8:02 pm to L.A.
quote:Poor liberally over the brisket. Seal her up. Cook low, long and slow. Let it rest at least 30 minutes before cutting. 1 hour is better. If you really want nice slices, let it cool all the way, then refrigerate. Cut cold, then reheat.
This, but Woody's Cook-in sauce is the best thing to ever happen to brisket.
How do you use it?
Posted on 12/10/09 at 8:47 pm to AlxTgr
quote:
This, but Woody's Cook-in sauce is the best thing to ever happen to brisket.
agreed...I also find claude's to be fantastic...I see no reason to mess with cooking them outside as long as woody's or claude's is available....
Posted on 12/10/09 at 9:23 pm to Spankum
quote:It's just really a lot of work to do it right, and still ends up dryer than it needs to be. Butts and clods are the only things I put on my offset anymore.
I see no reason to mess with cooking them outside as long as woody's or claude's is available....
Posted on 12/10/09 at 11:26 pm to AlxTgr
quote:
This, but Woody's Cook-in sauce is the best thing to ever happen to brisket.
i disagree (surprise!)
i slather mine in mustard, coat it with a great dry rub and let er rip on the smoker. I don't like adding any additional liquid or flavorings to it..the low and slow smoking + the bark that builds up from the rub is PLENTY of flavor.
i dont even like to put bbq sauce on it when i'm done..takes away from the flavor of the meat & smoke.
Posted on 12/11/09 at 9:38 am to CAD703X
quote:That would be great for a butt. I just don't like the way brisket comes out doing something like that. Obviously, YMMV.
i slather mine in mustard, coat it with a great dry rub and let er rip on the smoker. I don't like adding any additional liquid or flavorings to it..the low and slow smoking + the bark that builds up from the rub is PLENTY of flavor
Posted on 12/11/09 at 9:47 am to AlxTgr
quote:
I just don't like the way brisket comes out doing something like that. Obviously, YMMV.
you've never had my brisket.
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