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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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10-29-2004, 08:06 PM | #1 |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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What I know about briskets
You want a little something? Here's what I do, minus the injection recipe.
I buy two Certified Angus whole Briskets. Big ones, at least 12 lbs and 15 is better. Learn the packing date if you can and age them in the cryovac for 50 days. They must be held in a cold frig. The temp needs to be about 38f. Your kitchen frig with the family opening it won't work. Your garage beer frig will if you don't open the door too often and you keep it cold. The cryovac or shrink wrap from the factory must remain tight and sealed. If you see that air has gotten in you must cook it or frreze it within a couple days. The day you plan to cook, take the briskets out trim anything that doesn't seem to belong. I leave the whole fat cap in place. Inject them with about 12oz each of a beefy injection recipe. Then sprinkle lightly with cayenne, and heavily with rub, black pepper and turbinado sugar. My rub is very mild. You might want to skip the peppers but don't skip the turbinado sugar. I don't bother rubbing the fat cap. Cover and put back in the frig for a few hours and up to 8. I use two large Big Green Eggs with plate setters to act as deflectors. I prepare the cookers using lump charcoal with 2 parts cherry and one part hickory chips mixed in with the charcoal. I don't use very much wood. I'd bet you guys all use more than I do. They will run at 250f at the temp gauge location. I think it's close to 225 at the grate. Because the radiant heat comes from the bottom in my cookers I cook the briskets fat side DOWN the whole time. Here's the deal. Beef brisket begins to break down at 160 and it begins to dry out severely at 180. (Charlie Knote- BBQ and Sausage Making SECRETS) If you can keep the brisket at 175 for the whole time it will get tender and not dry out. This is almost impossible to do so here's what I do. It's a common practice but I don't think most cooks understand what is happening. Take the brisket slowly to 190, about 12-14 hours on my eggs. Take it off the heat and wrap in foil with the fat now UP. Put the briskets in an empty ice chest and rest them for 4-6 hours. They will stay in that desired range for a very long time on the way down without the drying effects of the fire. Seperate the flat and point. Trim all the fat and slice the flat and chop the point. You'll find that the point is done completely and falling apart. The flat should be tender but sliceable.
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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10-29-2004, 11:28 PM | #2 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Hey Doc, thanks for the insight. Rule of thumb among us is about the same as yours... 190 for angus and 180 for kobe or awagu(sp?) briskets, then wrap in foil and cooler for as long as you can stand it(4-6 hours is good but difficult when your dribbling on your shirt staring at the cooler). But.. questions..
Age 50 days.. in the cryovac... if it does develop a leak, which I have seen after a week sometimes, would it be ok to foodsaver/vacum seal it again and return it to the fridge to finish aging? Or is it once the seal breaks ya gotta use it. after 50 days.... does it need to be shaved/scraped? I've removed steaks from cryo after 2-3 weeks and they got that old steak smell.. got a little brown on them... they need a good shave and haircut. after it reaches temp and you foil and remove.. why specifically fat cap up? I probably do it that way most of the time, but only because that seems to be the top, no other reason.. Whats the reasoning/difference behind fat cap up once its wrapped?
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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10-30-2004, 09:06 AM | #3 | ||||
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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10-30-2004, 09:32 AM | #4 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Great info Doc. Thanks. Now i'm drooling all over myself.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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10-30-2004, 06:53 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Wow. I haven't had the nerve to try a brisket. Hate waste a good piece of meat with my ineptitude. But you guys make me really want to try one. Now I just have to find the time...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-30-2004, 06:58 PM | #6 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Brisket is a really crappy (as opposed to crappie!! :D) piece of meat - that's why it takes so much work!! Time and temp, time and temp - low and so for a L*O*N*G time is the key!! Pick up one on sale, set aside a Saturday and go for it!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-30-2004, 09:44 PM | #7 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Brisket Nirvana!! the goal of all Q'ers! :)
Took me a few years going from science projects and shoe leather, onto a long run of mediocre and then all of a sudden, you produce a brisket that pours juice out like a running faucet and has had guests spread it on garlic bread like its butter. So Mista..l ya gotta start sometime... and at under 2 bucks a lb, how bad can it be? and we'll walk ya thru the process.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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10-31-2004, 07:27 AM | #8 |
is one Smokin' Farker
Join Date: 07-28-04
Location: Elizabeth CO
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Mista, brisket is the most rewarding cut of meat to Q. Jump right into it and have at it brother. You'll be ok as long if you have the day set aside to cook it.
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Big Boy Jerky Authentic Hardwood Smoked Jerky [url]www.bigboyjerky.com[/url] Family BBQ and Catering ~: Proud Bandera Owner :~ |
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10-31-2004, 07:36 AM | #9 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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I had given up on brisket. Bro. KC started doing quite a few briskets and there was some chatter here on the board about his successes and failures (though I don't really recall any true failures, maybe less than perfect results.) PMs with a few brothers started flying, maybe even a few phone calls. Anyway, took all the advise that was given and cooked a brisket for the 4th of July. Brisket Nirvana first time cooking! I took some of everyone's suggestions and did it! One month later, used the same process at the Boone County Fair cookoff and place 3rd in the brisket catagory. Phil is right, buy one, the boys here will walk you through. They did with me, and I'm damn glad they did. Seriously, most of my cooking style has come from what I have learned here. I guess you could call it "The Brethren Way." Works for me!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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10-31-2004, 08:41 AM | #10 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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11-13-2004, 04:29 PM | #11 |
is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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I find brisket pretty easy to fix, but I have also fixed a lot of them. To me ribs are hard because I haven't done much, the wife doesn't like ribs very much. Being in Kansas I do not have to worry to much about what type of beef it is because the Mennonite farmers around here raise the best beef in the world. I never age it and never inject it. I always buy choice but wish they would label it with the "cut-ability" rating. To me that is at least as important as the grade and you never seem to know it. One thing that I always do is use Adolf's before rubbing with garlic and dry rub. I usually let it sit just long enough to get the pit up to temp. I also never foil a brisket and never put it in a cooler. But I do move it to a roaster with about a pint of water and put it in an oven at 180 degrees for 4 to 6 hours. This probably does the same thing as the cooler. I sometimes slice the results but more often than not I just trim the fat and and chop the thing up. The family likes it chopped so I use a couple of bear claws (complements of the trading post) and pull it just like pork. Come to think of it I have used a cooler once and it turned out great. Instead of roasting it I put 4 big briskets in a cooler and drove from Wichita to Cedar Rapids for a wedding. It turned out great. They all could not believe that I cooked the things in Wichita. I also did the same with a couple of turkeys but I sliced them up and refrigerated them for the trip.
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11-13-2004, 05:44 PM | #12 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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tk PitBitch |
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11-17-2004, 12:25 AM | #13 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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This link looks pretty cool. I'd be interested to see what the forum collective thinks.
http://www.cookbookonline.com/Brisket.pdf |
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11-17-2004, 08:53 AM | #14 | |
is one Smokin' Farker
Join Date: 08-19-04
Location: High Point, NC. Deep in the heart of the Cradle of Que!
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good luck.
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"The free man owns himself. He can damage himself with either eating or drinking; he can ruin himself with gambling. If he does he is certainly a damn fool, and he might possibly be a damned soul; but if he may not, he is not a free man any more than a dog." G. K. Chesterton New Braunfels Bandera smoker Weber Kettle |
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11-17-2004, 11:59 AM | #15 | |
is one Smokin' Farker
Join Date: 06-12-04
Location: New Orleans
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Just wait...
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I prefer mesquite for my briskets... cayenne |
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