Longer burns with splits?

[david]

Also, I cook with alder (and maybe a stick of oak, sometimes). So I don't get the most powerfull smoke taste. Not like the guys who are using hickory and whatever else there is.

 

[kcquer]

The smoke ring was damned near a half inch in! Some pieces were pretty harsh.

Jeff, it's easy to overdo smoke on a brisket (especially with hickory). In the most extreme cases it can even turn the meat bitter. It's generally agreed that at some point (120-140*) meat stops taking on smoke flavor. Past that certain point, whatever it is, its probably best to finish brisket with charcoal.
Besides the great eating, brisket is addictive in that it's such a challenge to cook. Just when you think you have it down to a science, you'll get a crappy cut that will be dry or tough or both despite having done everything "right". Even with all the great advice and sound techniques taught here, it'll take several packers for you to find your stride with brisket. You just have to keep cooking them, you don't get good at brisket cookin' ribs :wink:

 

[Neil]

We never do brisket without sauce, so that 1/2" smoke ring is just fine. If it's really too strong of smoke, chop it up and use it for chilli. Can't beat brisket chilli.

Got that right. Brisket chili is tops. That's why I never worry about cooking too many briskets. The more you try cooking brisket, the better you get and your chili gets better too!

 

[Jeff_in_KC]

Hmmm... brisket chili. Is there a recipe I should know about or just substitute brisket in place of regular meat in my favorite recipe?

 

[david]

Phil's got a recipe around here somewhere, but if you've got one you like, just use the brisket instead/in-addition/also (choose your method).

We also use brisket in stroganoff for a change of pace.

 

[evilpsych]

We never do brisket without sauce, so that 1/2" smoke ring is just fine. If it's really too strong of smoke, chop it up and use it for chilli. Can't beat brisket chilli.

Got that right. Brisket chili is tops. That's why I never worry about cooking too many briskets. The more you try cooking brisket, the better you get and your chili gets better too!

Yup.

 

[tommykendall]

That chili is looking really killer - time to home and eat - artichokes and asparagus

 

[Bill-Chicago]

That chili is looking really killer - time to home and eat - artichokes and asparagus

You need to move east.

Can't imagine what those So Cal fark put in their chili

cubed tofu?

lay some sushi on top?

California rolls?

 

[tommykendall]

You need to move east

South my man. We also put fruits and nuts in our chili. Isn't that common everywhere? :mrgreen:

 

[jt]

Is it that you put fruits anywhere or you can put anything in a fruit? I get that confused....:twisted: :mrgreen: