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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-07-2008, 08:17 PM | #1 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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New (for me) Brisket Technique...
So...I've been reading Mrs. JD's July issue of bon appetit titled "The BBQ Issue". There is an article titled "brisket, low & slow" that's a pretty good read. The recipe I'm interested in doing this weekend is a Southwestern brisket with ancho chile sauce.
The recipe calls for a 5 to 5 /12 lb flat with 1/4 to 1/2 in fat cap... Apply the rub 2 - 24 hours in advance, wrap with plastic wrap, place in fridge... Fire up the smoker (hickory or oak smoke woods) to 250... Place the brisket (fat side up) in a disposable aluminum pan for the first 3 1/2 hours (or 160 internal temp) then wrap in two layers of HD foil...smoke for another 1 1/2 hours ( to 190 internal temp)...let rest on a baking sheet for an additional 1 to 2 hours before serving. Your thoughts?
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07-07-2008, 08:19 PM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I was reading that recipe on line at the market the other day. That ancho chiie sauce sounded really good. Go for it and keep us posted.
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07-07-2008, 08:21 PM | #3 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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I'm pretty new at this so just my thougts.
I don't like the roast beef effect that the brisket in a pan gives. I put the fat cap down. Just learning about rubs so I'll just read other posts. |
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07-07-2008, 08:23 PM | #4 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Roast beef effect... Not sure what you mean here bro...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-07-2008, 08:26 PM | #5 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Found a link to the recipe...check it out. http://www.bonappetit.com/magazine/2...ho_chile_sauce
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-07-2008, 08:27 PM | #6 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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It sits in the juices and seems more like it was roasted in a pan. Still flavorful just not very much of a smoke flavor. Not complaining if you smoked it that way I'd eat it. Just let me know when its ready.
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07-07-2008, 08:30 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Gotcha... Supper's at 6:00 next Saturday or Sunday depending on the weather! Don't be late!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-07-2008, 08:33 PM | #8 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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07-07-2008, 10:16 PM | #9 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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I did the Ancho chili bbq sauce out of the Texas LEgends cook book. It was ok, I had to use a little beer to thin it out, it was pretty thick. Definitely different than a sweet thick sauce.
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07-08-2008, 06:59 AM | #10 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I would be tempted to do it fat side down (but like my wife say, I can't follow a recipe)
Let us know how it goes.
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07-08-2008, 07:05 AM | #11 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up.
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07-08-2008, 08:02 AM | #12 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
As for the the fatcap, I always do it up on my Lang so it's a non-issue to me...
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07-08-2008, 12:00 PM | #13 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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I read that recipe last night while thumbing through the magazine in a store last night. I then grabbed a copy of The Barbeque Bible (S. Raichlen) and looked at his basic brisket recipe. Not identical but oddly similar they were, right down to cooking the brisket in a foil pan.
I'm not a fan of doing the initial phase of cooking a brisket in a pan or cooking fat side up. (I use WSMs and that is why I like to cook fat side down.) I think the pan creates a braising environment too early in the cook and the meat doesn't get a chance to take on as much smoke as it would resting directly on the grate. Hopefully this method will work well for those who give it a try.
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07-08-2008, 12:09 PM | #14 | |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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Quote:
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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07-08-2008, 12:29 PM | #15 |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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I'm agin it. I don't ever start out putting meat in a pan unless I don't care about the smoke flavor, and I never 'don't care' about the smoke flavor. Having said that, I'm pretty much an idiot about such things until someone shows me the error of my ways.
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Tags |
ancho, brisket, Chilies, sauce |
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