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13.89 lb Excel Brisket is gonna get smoked 01/25/04

BigAl

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Was in Wal*Mart and got an Excel 13.89 Brisket, got home and rubed it down with Head Country Seasoning and Southern stuff from Chi Bill, put it in a Reynols oven bag (these are great for brisket soaking) and added Dr. Pepper, Head Country Marrinade, Soy Sauce and Worsie. Got it all done and cleaned up before the Kitchenbitchamatick got back :D :!: Just had to do it, was looking at food Photos on our site today, started drooling like a big Dog. :wink: Will post some PICS. Shipped 3 more Baskets this week! Got some steel today to build a new Basket production Jig, the wooden one that I have been using caught fire again while welding this week and I didn't have any water close at hand to put it out with....Damn :!: :oops: This was not pretty blue smoke!
 
Just some $.02 Al.....me thinks Ya Need some acid in that marinade ... Orange Juice, Lime juice or Vinegar.(cider) Add about half cup to a cup. Yeah, DrP has some, but put a little more and it will tenderize further.
 
OK thanks Phil, I raided the frig and found a pink grapefruit, it is in there minus the skin.....must be why Chillies BBR taste good!
Thanks, my fingers are burning from that Grapefruit juice! :roll:
 
that'll be different. Never used grapefruit juice. I always use juice from 2-3 limes. or a cup of Oranjge juice. Let us know how it turns out.
 
BBQchef33 said:
Just some $.02 Al.....me thinks Ya Need some acid in that marinade ... Orange Juice, Lime juice or Vinegar.(cider) Add about half cup to a cup. Yeah, DrP has some, but put a little more and it will tenderize further.

OK, since I'm in a ice storm and really been wanting to ask this anyway, why the acid? Why marinade a brisket? what is the purpose of each ingredient in a marinade? I really don't know as I'm not a big fan of brisket, but it may be because I've never had any that was prepared properly. Thanks!
 
Dr. Pepper is loaded with phosphuric Acid, which acts as a tenderizer. Its in most CocaCola products(not pepsi). Also, acids such as in citrus, and vinegar aids in breaking down connective tissue to tenderize. Soak chicken boobs or a cheap steak in orange juice or vinegar for 30 hours and see what comes out. It'll look like some kinda mush.

We marinade a brisket to tenderize and flavor. the acids are the tenderizers, then adding things like worsey sauce, or franks red hot(also vinegr based) add flavor. I've done a few briskets side by side, marinaded and not marinaded, and the marinaded one cooks faster and is slightly more juicy. Both come out well though, so its just preference.

Marinading or not, after wrecking a bunch of them, with the help of some of the guys here, I've made it to brisket that can rival butter in tenderness. Thats where ya gotta get to before you can really appreciate it.
 
tk , tommykendal is the Mr Brisket man on this site

Solidkick said:
BBQchef33 said:
Just some $.02 Al.....me thinks Ya Need some acid in that marinade ... Orange Juice, Lime juice or Vinegar.(cider) Add about half cup to a cup. Yeah, DrP has some, but put a little more and it will tenderize further.

OK, since I'm in a ice storm and really been wanting to ask this anyway, why the acid? Why marinade a brisket? what is the purpose of each ingredient in a marinade? I really don't know as I'm not a big fan of brisket, but it may be because I've never had any that was prepared properly. Thanks!

When I joined this group, I did not even know what Brisket was! :oops: :roll:

After reading the post about how long it took to smoke one and get it done correctly, I decided to give it a try. My first one was without any marinade or rubs and it was just OK. The second one was just dry rub with Head Country Seasoning, it was better. Then I saw one of tk's Briskets in the Photos on our site using his Dr. Pepper marinade.

My third one was excellent using the marinade and dry rubs as in my post above (16 hrs in smoke then 5 hrs double foiled and towelled in a warm cooler).

The purpose of each ingredient in a marnade is to make a tough piece of Beef meat more tender. Brisket is a tough and relative inexpensive meat @ $1.48/lb that is excellent in tender taste after a long cook (which a driving factor in the design and development of my charcoal basket) .

There are many brisket posts on this site, just search for "Brisket" to learn all you need to know and tk Dr. Pepper recipe :shock: except use a Turkey size oven bag instead of trash bags! http://www.bandera-brethren.com/index.php?module=recipes&func=display&lid=20&pid=5
 
Thanks guys for the explanation.......Next long weekend I may have to try a brisket!
 
Solid
Briskets come in all shapes and sizes. Davidn FL and I seem ot only get trimmed flats of 5-6#.

Others gets the cryovacs flats and points up to 15#.

So don't thing you need to wait for an all day affair to enjoy brisket.

Mine was done in about 5 hours. Cooler for 3 more.

But heed this advice: Mark your grain!!

AFter talking about this with Phil, he had a method. I forgot what it was. So I stuck a toothpick in, just below the surface, showing what would be cross grain.

The brisket will change sizes 2 times over by the time its done. After spraying and crap, you will need to remember which way is cross grain.

Cut a brisket the worng way, and you got leather. cut it the right way, and you got heaven.
 
It was 40F outside at 8 am brisket was at 30F, about 3:30 pm it started snotting---4or 5 inches now and at 6:15 pm it is 9F outside---still snotting, at 5:50pm , I reloaded the Basket with coals(10 hr burn so far on one load), brisket is at 160F, it's gonna be a long cold farking night! :cry:
 
What I do to mark the direction of the grain is to cut a slice off each corner across the grain on the uncooked brisket, so when its done, i just follow the corner i sliced.

Another way, if you have a nice fat cap, cut a few deep slices into the fat cap across the grain at each place the grain changes direction. then just foloow the cuts in the cap.
 
willkat98 said:
But heed this advice: Mark your grain!!
After spraying and crap, you will need to remember which way is cross grain.
Cut a brisket the worng way, and you got leather. cut it the right way, and you got heaven.

I saw this tip on some TV show on barbeque competition: Before you prep your brisket, cut a hunk off one corner that is against the grain. When the brisket is done, just follow the section that you cut off. Since I've never done a brisket, I can't tell you if this works or not, but what the hell, the guy on the TV was pretty convincing.

edit: I just saw bbqchef33's post saying the same thing. Bastard must have saw my post and changed all the clock timings so that his showed up first. :D
 
Last brisket I did was 12.84# in the cryovac pac. I poked a hole in the bag and drained some of the liquid out then used my turkey injector to inject marinade into the bag. Put tape over the hole place in pan and let it marinate. This may sound strange and unorthodoxed(sp), but the last brisket I did I injected mainade in it before I put it in the Dera. It was very moist and tender.
 
Saiko said:
edit: I just saw bbqchef33's post saying the same thing. Bastard must have saw my post and changed all the clock timings so that his showed up first. :D


yup, and for my next trick, I'm gonna change the post counts so I get the 10,000th post and buy myself a nu-temp. :)
 
Went out to get Brisket about 1am, had to wade through a knee deep snot drift in front of the Beast. Had dosed off and left it in a little too long and battery in my temp probe had died, so not sure what the internal temp was. Cut some strips off the flat small end and had an excellent early morning snack.

See before and after pics below. Not my best results, left it in heat too long :oops: .
 
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