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That bbq thread on 4th of July made me sad, so I smoked a brisket
- Thread starter Mcfrank
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i know its sacrilege, but a point cut rubbed with black peppers and salt in a sous vide bath for 36 hours at 155(put a tiny bit of good liquid smoke in the bag), followed by 2-3 hours in an oven or grill to form a bark, produces some of the best bbq brisket ever. its cheating, but it comes out fucking perfect
You don't want rare brisket.
Brisket is filled with connective tissues that are tough as hell when cooked like a steak.
But when you cook it low and slow and get the temperature of the meat to between 180-205 that connective tissue melts and makes the meat tender and delicious.
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Yeah really. It's like these folks have never eaten a properly cooked brisket before.
Smoking meat looks generally easy to do. Makes me want to get one b
How do you cook it?
I do not know brisket, but I do love it rare and pink.
Just bite into a wet juicy pink glob of fat with strings of protein as the juices guzzle down your throat
Just bite into a wet juicy pink glob of fat with strings of protein as the juices guzzle down your throat
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I spray a mixture of Dr pepper + apple juice every hour or so. Tastes delicious.
Depends on what type of smoker you have. Some people disparage electric smokers but they are indeed very easy to use. You just have to add wood chips a couple of times at the start, maybe add water about halfway through your cook, but a hell of a lot easier than wood or charcoal smokers.
I've got this one and it works great for me.
If you bit into a rare piece of brisket you would have trouble even tearing a piece off with your teeth, much less having juices guzzle down your throat.
different sugary mixtures can give you different flavors, but they caramelize and give the tasty black bits on a lot of bbq
doing it in multiple stages through the cooking gives you a solid layer of flavor
I can't speak as to how easy others are, but I can confirm smoking on my charcoal grill with a smoking attachment is a full time job.
Holy fuck I always thought brisket is made from pork and I don't eat that so I have always avoided it.
The fuck have I done. I need to make up for it asap.
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So why didn't you bother to make your turd look good in your own thread?
I use coke when I make brisket using an oven or slow cooker, so good
I also think he was moreso going after a family bbq (aka backyard grilling) versus actual southern smoked bbq.
Wasn't brisket at one point an underrated and much cheaper cut? Same idea with chicken wings? Or have brisket always been kind of premium?
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Brisket is still fairly cheap to buy many places uncooked, but the cost in time to cook it right makes it expensive to buy prepared.
True. Makes sense when you usually need 10+ hours. I see them all the time in my grocer, but no way I can dedicate to cooking one properly.
Alas, I'll have to pay $7 per half pound for a good one at a smoker....
Really? I had plenty of success smoking meats in my weber grill with a snake ring. Got a good 10 hours with one go. I could usually let it go overnight without a fuss. Now, getting a whole brisket in one was not going to happen.
Or maybe I just love cooking too much to be bothered by it.
Yeah a well made snake ring, and a water pan work great in a kettle. Until I got a WSM that's what I did. It was fantastic for stuff like ribs, pulled pork, and tri tip. Though I didn't have much success with brisket in it, a whole packer just takes up too much space and is always too close to the heat source.
I just grill my tritip. Smoking prime beef would make no sense. lol
So this thread has inspired me. I only have a Weber kettle and have been successful smoking ribs before, but would a brisket be too difficult in it?
You can do it, just as long as you monitor and control heat. The hardest thing with brisket, IMO, is just the time. It can be a REALLY long cook.
Hah, yeah. I plan on doing an all day thing one of the weekends in July. Are there any good resources on how to go about doing it? Any good youtube videos?
lobster feels kind of summery imo. dudes selling lobsters off the back of their boats some places here in MA during the summer and I wanna do a boil with some corn and mussels so bad
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If you've done ribs I would just follow the same method in terms of temperature control and flow. The only thing you might need to do is keep it fed in some way, which if you have to do that remember to light the coals seperate. Throwing a lump or two on the fire could cause the thick white smoke you don't want.
I've only done brisket once, and failed, but have friends who cooked it a lot. The thing is just being patient and remembering you're going to want to push 203 or higher on it. Try to buy a whole packer as most places sell just flats and man, you don't wanna waste 15+ hours on just a flat.
I'm personally a big fan of KISS bbq: salt, pepper, mustard to help bark, and just the heat to cook it. I never got too caught up in crazy spice mixtures or alternating wood smoke for flavor profiles. My favorite spice rub was just salt, pepper, rosemary, brown sugar, and paprika which is still pretty basic & straight forward. I try to just let the cut of meat speak for itself and even with sauce I prefer pretty basic of just a vinegar Carolina style or if I do a BBQ sauce it's SUPER thin and just to give some gentle flavor.
