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re: Briskets on sale in Baton Rouge? Also, decent oven recipe?
Posted on 6/17/19 at 8:12 am to Firemedic96
Posted on 6/17/19 at 8:12 am to Firemedic96
quote:
Albertsons
some of the worst briskets my eyes have ever seen
I was determined to get smoke a brisket a couple months ago one weekend. I tried several stores but no one had any.
Alberstons briskets were so awful looking, i passed.
1
Posted on 6/17/19 at 11:00 am to Large Farva
quote:
My brisket recipe:
Cover the brisket in Tony's. Slice up a whole onion and layer the bottom of baking dish with onions. Place the brisket on top, with the fat side on top. Cover the top of brisket with the rest of of the onion. Pour Coke over the brisket until it's about a quarter inch on the bottom. Cook uncovered at 450 for 30 minutes. Remove brisket and baste. Cover the brisket and set the oven at 350 and cook for 1 hour. Then remove brisket and baste. Do this last step two more times. The brisket is fantastic.
Posted on 6/17/19 at 11:01 am to Tigerpaw123
quote:is your heat coming from the top?
uncovered fat side up)
Posted on 6/17/19 at 12:14 pm to Tiger In the Swamp
Look up hot and fast method for briskets. Skip the oven.
Posted on 6/17/19 at 12:23 pm to ruzil
quote:I called the police
Season brisket, put it in oven bag and pour one can of beer and a jar of salsa over it. Seal bag and cook at 325 for 2.5-3 hours.
Posted on 6/17/19 at 5:38 pm to CarRamrod
quote:
is your heat coming from the top?
I'm glad I'm not the only one who knows better. Anybody who says always cook fat side up OR always fat side down just doesn't have a clue.
And this...
quote:
Cover the brisket in Tony's....
...has got to be a troll.
This post was edited on 6/17/19 at 5:40 pm
Posted on 6/17/19 at 11:10 pm to LSUvegasbombed
quote:
Alberstons briskets were so awful looking, i passed.
I bought one from Albertsons when they were on sale last year for $1.67/lb. I asked the butcher if he had any in the back and he brought out all they had - only about 5 more than they had in the display. Found one I liked and it cooked up great.
Posted on 6/18/19 at 12:19 pm to GeauxTigers0107
quote:most people just sees someone do something and doesn't think why they do it. They see Franklin put the fat side up and thinks it's the only way to do it. They don't realize the reasons he does it. In horizontal smokers the temperature gradient is high at the top and lower at the bottom. So the fat cap protects the meet from burning. I do believe in a horizontal it could be done either way with proper pit control.
I'm glad I'm not the only one who knows better.
But for WSMs or other charcoal pits it is imperative to put the fat side down to protect it from direct heat.
This post was edited on 6/18/19 at 12:20 pm
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