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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-27-2010, 03:12 PM   #16
fireman_pete
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Yep, they are supplying everything! It is for fun, but serious $$$. I think the only way to make it work is to cut it up in some form.
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Unread 08-27-2010, 03:20 PM   #17
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Brisket and 2 hours. Lets see... you could nuke it, or boil it.
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Unread 08-27-2010, 03:21 PM   #18
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Quote:
Originally Posted by HawgHeaven View Post
Are they supplying everything? Meat, charcoal, grill, etc?
What I'm getting at here is, are you cooking with your own equipment and charcoal? Makes a big difference... but in 2 hours, maybe not.

I think the only chance you might have is boiling...
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Unread 08-27-2010, 03:22 PM   #19
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We are cooking on the open charcoal grills provided by them. Basically a 2x4 adjustable height charcoal grill.

I really, really hope they give us Tri-Tip!



Quote:
Originally Posted by jimmyinsd View Post
well since you put it that way... what about injections and super hot and fast? i have never done one this way, but many on here have talked about experimenting and have had success. (although i dont remember them coming off that quickly)
Quote:
Originally Posted by HawgHeaven View Post
What I'm getting at here is, are you cooking with your own equipment and charcoal? Makes a big difference... but in 2 hours, maybe not.

I think the only chance you might have is boiling...
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Unread 08-27-2010, 03:26 PM   #20
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Be sure to try a practice run before you get there.
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Unread 08-27-2010, 03:47 PM   #21
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Quote:
Originally Posted by fireman_pete View Post
We are cooking on the open charcoal grills provided by them. Basically a 2x4 adjustable height charcoal grill.

I really, really hope they give us Tri-Tip!
Hmmmm... okay. Gonna be a challenge... mega-heat at the bottom, no lid to keep the heat in at the top, and no time. WTF?

Maybe in you're prep time, make up a simple marinade of a little Balsamic vinegar, worchey, garlic and onion, then slice the brisket into slices, maybe 1/4"-1/2" thick (?). Bag them with the marinade and let them sit... The vinegar will help break down the tissue. Then, foil them with some of the marinade, and place on the grill, sorta indirect heat, with an upside down aluminum pan covering them. At the tail end, maybe the last 20 minutes (?) unfoil them. Salt and pepper both sides, hit the grates and finish them off over the coals, flipping them to get grill marks and prettiness.

I just made all this up... maybe it will work, maybe it won't, maybe you can use portions of it... I dunno.

Good luck!
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Unread 08-27-2010, 03:54 PM   #22
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Quote:
Originally Posted by HawgHeaven View Post
Hmmmm... okay. Gonna be a challenge... mega-heat at the bottom, no lid to keep the heat in at the top, and no time. WTF?

Maybe in you're prep time, make up a simple marinade of a little Balsamic vinegar, worchey, garlic and onion, then slice the brisket into slices, maybe 1/4"-1/2" thick (?). Bag them with the marinade and let them sit... The vinegar will help break down the tissue. Then, foil them with some of the marinade, and place on the grill, sorta indirect heat, with an upside down aluminum pan covering them. At the tail end, maybe the last 20 minutes (?) unfoil them. Salt and pepper both sides, hit the grates and finish them off over the coals, flipping them to get grill marks and prettiness.

I just made all this up... maybe it will work, maybe it won't, maybe you can use portions of it... I dunno.

Good luck!
This was my thinking too. Thinner, smaller, less dense surface area and maybe cook it to some level of doneness in that amount of time, but like you said, never tried it and can't say how it would turn out. Good idea with the vinegar to help start breaking it down. Hopefully they DO give you guys tri tip.

Bob
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Unread 08-27-2010, 03:57 PM   #23
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Quote:
Originally Posted by HawgHeaven View Post
Bag them with the marinade and let them sit... The vinegar will help break down the tissue. !
I was also thinking along these lines or maybe an injection w/ vinegar.

If you can make a half way decent brisket in 2 hours you deserve every penny of that $25K.

Probably illegal, but use a pressure cooker then just finish it on the grill.
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Unread 08-27-2010, 03:57 PM   #24
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Can you use uranium or plutonium to cook it? :)
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Unread 08-27-2010, 03:59 PM   #25
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Charcoal powered pressure cooker.
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Unread 08-27-2010, 04:00 PM   #26
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Maybe try to keep it fairly simple....inject it with a mix of Lea & Perrins
Worcestershire sauce with the addition of some Papain, or some other
tenderizer.
Then get the grill very hot; give the Brisket a good sear. Then cook it
fairly hot...about 275-300 degrees. And be sure to slice it across the
grain as thinly as possible....think "Sheet of Paper" thin.

Perhaps they don't expect you to turn out a perfect Brisket in just
two hours.....they may just want to see what you can do with a Brisket
in just two hours.
That, and see who complains the most about the time limit.
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Unread 08-27-2010, 04:01 PM   #27
HawgHeaven
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Ya' know, the more I think about this, the more I want to try it... just to see if it can be done and see what happens!
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Unread 08-27-2010, 04:03 PM   #28
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Quote:
Originally Posted by fireman_pete View Post
Hi All,

We have been asked to be part of an informal BBQ Contest in October. One of the items that want us to cook is Beef Brisket. Ok, no problem.

However, we only have 2 hours to cook (+ 1 hour to prep) and only have a charcoal grill to use.

what would you do?

We were thinking cut the brisket into steaks, and try cubbing the point for quick burnt ends and Brisket Steak?

Looking for all the crazy ideas and suggestions.

Thanks

Pete
check out the thread about the fellow bretheren that used an injection with tenderizer in it. he "overcooked" his brisket with the quickness.
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Unread 08-27-2010, 04:09 PM   #29
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Quote:
Originally Posted by Boshizzle View Post
Charcoal powered pressure cooker.
That's what I was thinking.


If you want it really "tender" you could throw in some of BigButz special injection
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Unread 08-27-2010, 04:11 PM   #30
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If you cut it into small pieces before cooking, can you still keep the meat moist?
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