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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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04-06-2010, 10:56 AM | #1 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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First brisket-advice needed
I know there have been lots of threads about cooking brisket, but I have never been that interested since where I grew up brisket meant corned beef.I will try my first packer tomorrow. It weighs about 9 pounds and I don't want to take the time to cook it at a low temp.My smoking experience has been with smoke and chicken but not beef. I plan to inject it tonight with beef broth and something but haven't decided what. I will cook it on a Brinkman Smoke'n Pro with Brethren suggested mods using Kingsford and a mix of pecan, apple, and pear. I think I will separate the point from the flat so it will all be ready at about the same time.I may try some burnt ends which I have never seen or tasted. Will rub with Bovine Bold. I don't use a thermometer but am used to long cooks without one. I know it won't be ready until it's ready and will test with a probe. Do you brisket cooks have any suggestions or additions such as to injection ingredients or cutting off the point first? Any thoughts would be appreciated.
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04-06-2010, 11:36 AM | #2 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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if you have the space in your cooker I'd cook it whole.
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John 21:9 |
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04-06-2010, 11:44 AM | #3 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Remove the point after the cook and then make burnt ends......everything else seems good to go....
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04-06-2010, 11:53 AM | #4 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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I just asked about a brisket, and was given this link. It's worth the time to look at it.
http://www.bbq-brethren.com/forum/sh...flat+point+fat bigabyte wrote this and did a wonderful job.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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04-06-2010, 11:55 AM | #5 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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Thanks, Monty and Mark. I haven't decided what to mix with the beef broth for the injection. Would white wine work? I know the alcohol will help tenderize. I also wondered if I should put some rub in the injection mix.
__________________
Worn out grandpa Brinkman S&P Backyard concrete pig cooker Grills DO Grizzley Outdoor Rotisserie UDS in the works George Foreman Grill :laugh: |
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04-06-2010, 12:04 PM | #6 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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Thanks, Chef Jim but my d-a computer can't follow that link.
__________________
Worn out grandpa Brinkman S&P Backyard concrete pig cooker Grills DO Grizzley Outdoor Rotisserie UDS in the works George Foreman Grill :laugh: |
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04-06-2010, 12:20 PM | #7 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Mine didn't either, I'll look for it and send again.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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04-06-2010, 12:24 PM | #8 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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This one just worked for me, try it.
http://www.bbq-brethren.com/forum/sh...flat+point+fat
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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04-06-2010, 12:43 PM | #9 | |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Quote:
If you think white wine will enhance the FLAVOR - then by all means. I typically use an overdose of beef bouillon - two cubes per one cup of water. Then I may add some beef au jus paste, or whatever. A good mop: 1 beer 1/2 cup cider vinegar half an onion diced 2-4 cloves of garlic minced 1 T. rub of your choice 1/2 cup water
__________________
John 21:9 |
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04-06-2010, 12:54 PM | #10 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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I got it, Jim. Thanks. Also thanks to bigabyte for the tutorial. I read it when posted but had no plans to cook a brisket at that time. I don't even think I'd seen one. Monty, I don't have to inject and it would surely be easier not to. I'm just scrambling around in the dark.
__________________
Worn out grandpa Brinkman S&P Backyard concrete pig cooker Grills DO Grizzley Outdoor Rotisserie UDS in the works George Foreman Grill :laugh: |
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04-06-2010, 01:21 PM | #11 | |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Quote:
That brisket will turn out awesome!
__________________
John 21:9 |
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04-06-2010, 01:29 PM | #12 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I'm going with Mr. Monty-know-it-all on this. Keep the point and flat together if you have space, brine or marinade if you want, but don't inject.
The way I do it (How many BBQers does it take to change a light bulb? 100. 1 to change it and 99 to say, "That's not how I learned to do it.")is I use a mustard slather then coat with rub. I take the coated brikset and put it in a ziplock bag, burp out the air, seal it up and stick it in the fridge for as long as I can (preferably 12 -18 hours). This makes a great crust and the vinegar in the mustard acts as a marinade and pulls the flavor of the rub into the meat (a little anyway).
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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04-06-2010, 01:31 PM | #13 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Just to be clear - I didn't say "don't inject." I'm simply saying that your injection won't do much to tenderize the meat. I always inject my briskets. I never marinade because I don't think the marinade penetrates the muscles and fibers very well
__________________
John 21:9 |
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04-06-2010, 04:28 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Does wine really tenderize meat? I don't think that assumption is correct. Looks to me like you have gotten great advice, so I won't confuse things any further.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-06-2010, 05:11 PM | #15 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Sorry. Didn't mean to misquote. Mea Culpa.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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