Brisket .... how to?

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's
definitely not something I do readily.

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The
"Aunt Irene's Brisket" recipe was recommended to me in chat, and I
found it through a google groups search.

However, I like to choose from a variety of options and maybe combine
a few, er experiment <g>. My intention is to cook the brisket
outside on the bbq grill smoker (whatever it is!). What sort of
recommendations can y'all suggest? TIA.

Sky, who likes grilling and Q'ing

It's a tough cut of meat so it likes to be cooked low and slow. If you like
to Q, I would suggest cooking it that way because it imparts a nice smokey
flavor; that's how we do ours. Keep in mind that on a BBQ pit, it can take
anywhere between 8 - 17 hours to cook a brisket at about 250 degrees. A
brisket is done when it passes the fork test; you stick the fork in and it
turns easily. When it's done, wrap it in foil and let it sit a bit before
carving. Make sure to carve across the grain.

For seasoning when we do brisket, we just add salt, pepper and garlic
powder. We start our fire with lump and we usually add hickory, oak or
cherry wood to the fire, depending upon what we have on hand. Lately it's
been oak because we lost a few limbs on our tree. :~)

Brisket is best eaten the day it's cooked, IMO. In any case, let us know
your plans and tell us how it turned out!

kili

kilikini said...

Quoted message said:

Keep in mind that on a BBQ pit, it can take
anywhere between 8 - 17 hours

8-17 hours??????

I'd just assume eat it raw.

Sheesh. 😉

Andy

notbob said:

Andy g said:

8-17 hours??????

Quoted message said:

Sheesh. 😉

It's not like you gotta hold its hand.

Or kiss it good morning 😉

--
Cheers
Chatty Cathy

Andy g said:

8-17 hours??????

Quoted message said:

Sheesh. 😉

It's not like you gotta hold its hand.

nb

kilikini said:

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's
definitely not something I do readily.

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The
"Aunt Irene's Brisket" recipe was recommended to me in chat, and I
found it through a google groups search.

However, I like to choose from a variety of options and maybe combine
a few, er experiment <g>. My intention is to cook the brisket
outside on the bbq grill smoker (whatever it is!). What sort of
recommendations can y'all suggest? TIA.

Sky, who likes grilling and Q'ing

It's a tough cut of meat so it likes to be cooked low and slow. If you like
to Q, I would suggest cooking it that way because it imparts a nice smokey
flavor; that's how we do ours. Keep in mind that on a BBQ pit, it can take
anywhere between 8 - 17 hours to cook a brisket at about 250 degrees. A
brisket is done when it passes the fork test; you stick the fork in and it
turns easily. When it's done, wrap it in foil and let it sit a bit before
carving. Make sure to carve across the grain.

For seasoning when we do brisket, we just add salt, pepper and garlic
powder. We start our fire with lump and we usually add hickory, oak or
cherry wood to the fire, depending upon what we have on hand. Lately it's
been oak because we lost a few limbs on our tree. :~)

Brisket is best eaten the day it's cooked, IMO. In any case, let us know
your plans and tell us how it turned out!

kili

Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I
wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am
I <g>? I'll have to give it a go 'fore too long.

Sky, who's rather curious about cooking brisket right now 😉

Skyhooks said...

Quoted message said:

Sky, who's rather curious about cooking brisket right now 😉

I'm kinda/sorta intimidated too. I've sat at my brother's Q from 8am til 6pm
tending briskets. Watching the temp gauge, twitching the chimney open/closed,
adjusting the air intake for the wood burning section, etc.

If it weren't for the breakfast beers and all, I'd have driven to McD's. Of
course, it turned out delicious.

I've never made one myself, what, when a burger is only minutes away!?? 😉

Good luck,

Andy

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's
definitely not something I do readily.

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The
"Aunt Irene's Brisket" recipe was recommended to me in chat, and I
found it through a google groups search.

However, I like to choose from a variety of options and maybe combine
a few, er experiment <g>. My intention is to cook the brisket
outside on the bbq grill smoker (whatever it is!). What sort of
recommendations can y'all suggest? TIA.

Sky, who likes grilling and Q'ing

http://www.eaglequest.com/~bbq/faq2/toc.html

Scroll down to the section on beef brisket.

--
Dave
www.davebbq.com

Skyhooks said:

However, I like to choose from a variety of options and maybe combine
a few, er experiment <g>. My intention is to cook the brisket
outside on the bbq grill smoker (whatever it is!). What sort of
recommendations can y'all suggest? TIA.

I should also mention that out of all things to BBQ, brisket is one of the
most difficult. Pork shoulder or ribs are easier and more forgiving. I
always suggest beginners learn how to 'Q on something else. Temperature
control of the pit and controlling wood smoke are more persnickety for
brisket.
--
Dave
www.davebbq.com

I use brisket to make Montreal smoked meat.

Long and slow is the secret and then after cooking wrap in foil
and then wrap in an old towel for 2 hours. The brisket will
continue cooking and become tender, this is an important step.

To make Pastrami or Montreal smoked meat it is better to perform
a cure on the meat first.

Use a meat thermometr to get the correct cooked temperature,
usually about 200 deg F.

Take a look at this link and also browse the forum, there is a
ton of info on brisket

http://forum.bradleysmoker.com/index.php?topic=5180.0

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Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing?

There's no such brisket cut as "small". Which cut, and how small...
like wtf does it actually weigh? If what you have is the typical
small (2-4lb), lean, flat cut typically sold at stupidmarkets that
does not grill very well, especially if you're not experienced with
long and slow grilling or bbq, you'll probably be eating shoe
leather... that cut is best braised... I think braised brisket is
better than Qd regrdless.

Here... pick n' choose:
http://www.jewish-food.org/recipes/briindex.htm

Sheldon

Skyhooks said:

Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I
wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am
I <g>? I'll have to give it a go 'fore too long.

Another option is to put it on the grill a couple of hours to get a nice
smokey flavor into the meat. Then, move it to a low oven for the long, low
finish -which could be done overnight for later use or timed to be hot from
the oven when you want to serve it.
--
Change Cujo to Juno in email address.

l, not -l said...

Quoted message said:

Skyhooks said:

Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I
wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am
I <g>? I'll have to give it a go 'fore too long.

Another option is to put it on the grill a couple of hours to get a nice
smokey flavor into the meat. Then, move it to a low oven for the long, low
finish -which could be done overnight for later use or timed to be hot from
the oven when you want to serve it.

Recently there was a post about brisket via crockpot. I'd go that route!

Andy

l said:

Skyhooks said:

Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing.
I wonder if my grill (charcoal) is up to it? Well, I'm sure it is,
but am I <g>? I'll have to give it a go 'fore too long.

Another option is to put it on the grill a couple of hours to get a
nice smokey flavor into the meat. Then, move it to a low oven for
the long, low finish -which could be done overnight for later use or
timed to be hot from the oven when you want to serve it.

Yep, you could do that too.

kili

Phil Evans said:

I use brisket to make Montreal smoked meat.

Long and slow is the secret and then after cooking wrap in foil
and then wrap in an old towel for 2 hours. The brisket will
continue cooking and become tender, this is an important step.

Wrapping is not necessary and I only recommend it if the brisket got done
earlier than the planned eating time.

Quoted message said:

Use a meat thermometr to get the correct cooked temperature,
usually about 200 deg F.

200F will work, but it can also produce a dry, over-done brisket. I used to
think 195F worked well, but now I prefer 185F as the best combination of
moist and tender brisket.

For those interested, that's a brisket I'm slicing on my website.

--
Dave
www.davebbq.com

l said:

Skyhooks said:

Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing.
I wonder if my grill (charcoal) is up to it? Well, I'm sure it is,
but am I <g>? I'll have to give it a go 'fore too long.

Another option is to put it on the grill a couple of hours to get a
nice smokey flavor into the meat. Then, move it to a low oven for
the long, low finish -which could be done overnight for later use or
timed to be hot from the oven when you want to serve it.

Nothing wrong with oven-roasted brisket. But a couple of hours on the grill
won't give the same flavor as full-fledged 'Q :-)
--
Dave
www.davebbq.com

Skyhooks said:

My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Here is a link to step-by-step instructions. I first posted it about
seven years ago:
<http://www.texascooking.com/features/apr99brisket.htm>.

Victor

Victor Sack said:

Skyhooks said:

My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Here is a link to step-by-step instructions. I first posted it about
seven years ago:
<http://www.texascooking.com/features/apr99brisket.htm>.

Good stuff, Victor!!

--
Dave
www.davebbq.com

Dave Bugg said:

Victor Sack said:

Skyhooks wrote:

Quoted message said:

Quoted message said:

My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Quoted message said:

Here is a link to step-by-step instructions. I first posted it about
seven years ago:
<http://www.texascooking.com/features/apr99brisket.htm>.

Good stuff, Victor!!

I seriously doubt she has the large fatty packer cut used for
BBQing... seems more like yoose two are stroking each others egos
rather than accomodating the OP.

Sheldon

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's definitely
not something I do readily.

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The "Aunt
Irene's Brisket" recipe was recommended to me in chat, and I found it
through a google groups search.

However, I like to choose from a variety of options and maybe combine a
few, er experiment <g>. My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Sky, who likes grilling and Q'ing

Spice Mix
2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seeds
2 allspice berries
1 tablespoon smoked paprika
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt

Smoked Meat
3 lbs beef brisket, with fat on
1 cup red wine
3 slices double smoked bacon
2 cups wood chips, such as apple,cherry or
maple,soaked in water for 5 minutes

3 hours 50 minutes 20 mins prep

1. Spice Mix: Over medium heat, toast
the peppercorns, coriander seeds, cumin seeds,
fennel seeds mustard seeds, allspice berries,
celery seeds in a small sauté pan or cast iron
frying pan until fragrant, about 5 to 7 minutes.
2. Grind spices coarsely in a mortar and pestle
or spice grinder; combine with the remaining
ingredients.
3. Smoked Meat: Rub ½ of the spice
mixture all over the brisket; let brisket sit for
1 hour or overnight so flavour permeates the meat.
4. Preheat oven to 250 degrees F; fit the rack
of a roasting pan into a roasting pan, add wine to
the roasting pan& put the brisket on the rack.
5. Cover the brisket with the slices of bacon,
cover with foil& slow cook for 3 hours or until
meat is tender.
6. Remove from oven& add remaining spice
mixture; smoke brisket with the wood chips in a
smoker over low flame according to manufacturer’s
instructions, about 20 to 30 minutes.
7. OR use your barbecue to smoke the meat-
wrap the wood chips loosely with foil paper, poke
holes in the foil, add wood chips to the barbecue
on medium high heat; when the chips start to smoke,
turn the grill to low heat& put the meat on the
upper part of grill.