Who is on first? No Hoo's doin' brisket! Well anyway I decided to go for it and bought two very nice looking briskets. This will be my first attempt at brisket. Found a store near here that is a reasturant supply outlet and has a bulk meat department. You go back into a big cooler and pick out what you want from a huge pile. When I entered the cooler the large door closed with a resounding click behind me. Thought I was locked in untill I saw the latch. There were probably a dozen 7 to 14 pound briskets, sealed in plastic and piled up next to huge rib roasts, and monstrous pieces of tri tip. The brisket was $1.33 a pound. I picked out two, probably an eight and a ten pounder. I plan on getting up early Saturday and starting them. One is for a friend and the other I'm not sure if we'll eat Sunday or save for the Fourth. We'll see. I'd like to have a BBQ bash for the neighbors on the 4th with ribbs and brisket. Lookin' at the size of it I can probably do both. I plan on using my new rubb that I made last night and using the apple wood I cut down a while back... or should I use the cherry? I'm pumped. I'll try and take pictures.
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Hoo be donin' brisket.
- Thread starter Hoorenga
- Start date
RE: Hoo be donin
Sounds like a very nice place to get meat. Wish I had one here - 1.33 for restaurant grade meat is nice.
Myself I'd use the cherry on brisket. Apple is one of my favorites but it seems to get lost on brisket. Apple is fantastic on pork & chicken.
JMHO
Sounds like a very nice place to get meat. Wish I had one here - 1.33 for restaurant grade meat is nice.
Myself I'd use the cherry on brisket. Apple is one of my favorites but it seems to get lost on brisket. Apple is fantastic on pork & chicken.
JMHO
Kevin
Quintessential Chatty Farker
Hoorenga said:
He shoots AND SCORES. Nice find.
Kevin
Trout_man22
is Blowin Smoke!
RE: Re: Hoo be donin
Nice find Hoo. Keep us informed
Nice find Hoo. Keep us informed
RE: Re: Hoo be donin
"Found a store near here that is a restaurant supply outlet and has a bulk meat department."
Everything was in big containers. A brother’s paradise for sure. Found some Cajun seasoning that I added to my ever growing "big bucket-o-rub". They even had all the good restaurant style pots, pans and utensils, not to mention napkins and such. Everything you need for a big bash or to start your own restaurant. I remembered it because I entered a chilly cooking contest several years ago and I needed mass quantities of beans. I didn't see the meat department at the time because it is "in the back" I won the contest. Wasn't a big event but I got braggin' rights at work for a whole year. The best part was that the big cheese at work was in the running. He didn't have a chance with his vegetarian chilly. Now don't get me wrong I can make a vegetarian chilly that will kick your ass but I was doing a meat and beans chilly that day. I used a little bit of chocolate and some chipotle peppers and called it "Holey Mole" (pronounced moh-lay)
"Found a store near here that is a restaurant supply outlet and has a bulk meat department."
Everything was in big containers. A brother’s paradise for sure. Found some Cajun seasoning that I added to my ever growing "big bucket-o-rub". They even had all the good restaurant style pots, pans and utensils, not to mention napkins and such. Everything you need for a big bash or to start your own restaurant. I remembered it because I entered a chilly cooking contest several years ago and I needed mass quantities of beans. I didn't see the meat department at the time because it is "in the back" I won the contest. Wasn't a big event but I got braggin' rights at work for a whole year. The best part was that the big cheese at work was in the running. He didn't have a chance with his vegetarian chilly. Now don't get me wrong I can make a vegetarian chilly that will kick your ass but I was doing a meat and beans chilly that day. I used a little bit of chocolate and some chipotle peppers and called it "Holey Mole" (pronounced moh-lay)
RE: Re: Hoo be donin
I'm not so good at doing searches on this site. I looked up brisket and got a zillion pages. Most of it didn't have anything to do with cooking brisket. So my plan is to start as early as I can Saturday and cook on a cherry wood and kingsford fire for the first six or so hours. When the meat reaches around 170 I'll put it in foil and continue cooking untill it reaches upwards of 190. Then its and hour or two in the cooler. That sound about right. I'll be spraying with apple juice about every hour. Drinking huge quantities of home brew as well to keep the cook fortified. Oh and the two JD fatties on the side. I don't plan serving the meat untill the 4th.
I'm not so good at doing searches on this site. I looked up brisket and got a zillion pages. Most of it didn't have anything to do with cooking brisket. So my plan is to start as early as I can Saturday and cook on a cherry wood and kingsford fire for the first six or so hours. When the meat reaches around 170 I'll put it in foil and continue cooking untill it reaches upwards of 190. Then its and hour or two in the cooler. That sound about right. I'll be spraying with apple juice about every hour. Drinking huge quantities of home brew as well to keep the cook fortified. Oh and the two JD fatties on the side. I don't plan serving the meat untill the 4th.
Solidkick
somebody shut me the fark up.
RE: Re: Hoo be donin
That brisket could use a little hickory or sugar maple with that cherry.
Anytime you want advise on brisket, PM me or KC.......we'll help you out.
That brisket could use a little hickory or sugar maple with that cherry.
Anytime you want advise on brisket, PM me or KC.......we'll help you out.
RE: Re: Hoo be donin
Remind me to set things up ahead of time next time I do an early morning smoke. I was lucky I found my shoes. Good thing they were slip ons. A little voice told me to get it all set up so all I had to do was light a match when I got up but noooooooo! I had to ignore the little voice. Luckily I had a lighter or I'd probably still be out there. The chimney went out the first time. You would have thought my wife would have told me, she must have passed it twice doing her morning barn chores. I was inside preping the brisket. I can see now why people make their own rub. You would go broke buying enough rub to do brisket. I put a big dent in my newly prepared supply. I'm almost awake now so I'll see if I can post these pictures.
Remind me to set things up ahead of time next time I do an early morning smoke. I was lucky I found my shoes. Good thing they were slip ons. A little voice told me to get it all set up so all I had to do was light a match when I got up but noooooooo! I had to ignore the little voice. Luckily I had a lighter or I'd probably still be out there. The chimney went out the first time. You would have thought my wife would have told me, she must have passed it twice doing her morning barn chores. I was inside preping the brisket. I can see now why people make their own rub. You would go broke buying enough rub to do brisket. I put a big dent in my newly prepared supply. I'm almost awake now so I'll see if I can post these pictures.
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Lookin' good so far, Hoo! I can't wait for pics of the finished product (pre-eating, of course... 
)
)Thank God for coffey and hot tubs! While My chimney of charcoal was getting started I took a dip in the old hot tub (sorry no pictures). Cleared up the remains of my margarita hang over. I think I'm going to make it.
Hoo,Hoorenga said:
Somewhere around 190-195 will do it.
But, the real test is to slide the probe into the meat in a couple of areas. It should slide easily, not requiring force like raw meet. Smooth and easy!
Then cooler for a couple of hours and it will be like butta :lol:
TIM
Guess I'm not the pit master I thought I was. Everything went pretty well except I over did it on the smoke. I thought I had it down, the last five Smokes I did turned out great. This one isn't that bad but it has that bitter taste from to much smoke. It's pretty strong. I didn't think the smoke was that heavy at the time but thinking back I knew I was overdoing it. I tried to keep the fire hot so that it would burn clean but apparently I missed my mark. I'll try some for lunch tomorrow and give it a second opinion. It wasn’t bad but I can still taste it, or more like feel it. It's sort of a bite more than a taste. Glad I didn't plan a big 4th of July feed around it. Luckily the neighbor bought steak for that. Dogs happy.
Yeah, it looks good but the bitter taste is from too much creosote in the smoke. The meat doesn't look much different than a piece that was properly done but the taste is definitely on the bitter side. It has a bit of a bite to it that lingers long after you have eaten, especially if you down some of the bark. My tongue still has a spot right in the middle that feels sort of funny. I'm making some raspberry jam right now and that is helping my taste buds tremendously. Trust me, its bitter. I'm hoping that the second one I did at the same time isn't as bad. It was on the far side away from the fire. I did that one for a friend who asked if I would toss a second one on since I was firing up the rig anyway. That will make him think twice about elbowing in next time.
