Author Topic: BBQ gurus (Read 946 times)

Raubvogel · « **on:** February 04, 2005, 03:51:50 PM »

Was planning on picking up a brisket tonight and smoking it tomorrow. Anyone got some good recipes for marinade and/or rub for beef brisket?

Raider179 · « **Reply #1 on:** February 04, 2005, 04:14:50 PM »

I boil mine in a mix of jack daniels BBQ sauce, season salt, pepper, worchestire, dales, montreal steak seasoning, for about hour or so then toss it on the grill. Delicious. I just discoverd briskets not too long back and they are now permanent on my menu.

rpm · « **Reply #2 on:** February 04, 2005, 04:24:27 PM »

Boil a brisket? Good Lord man, that is sacrilege!! As for a good rub recipe, I use brown sugar for a base, worchester powder (a gift from the gods!), lemon pepper, garlic powder, onion powder, cayenne pepper, seasoned salt and cajun seasoning. I can't give you measurements because I just do it by taste. But Jeebus, don't boil it!

Raubvogel · « **Reply #3 on:** February 04, 2005, 04:29:28 PM »

Boil it!?

Them's fightin words.

Was planning on rubbing it in chili powder, cayenne, garlic powder, onion powder, paprika, black pepper, then smoking it over some hickory with 1/2 water and 1/2 Dr Pepper in the water pan. Was just wondering if anyone had some top secret recipe or ingredient for a good marinade or rub.

Lizking · « **Reply #4 on:** February 04, 2005, 04:29:52 PM »

I just did this and it came out most excellent. Take your brisket and cut it in halfs, almost, through the middle part. Make a big pocket, leaving 2 sides uncut. Chop onion and bellpepper very fine and stuff the cut with it. Apply BBQ sauce liberally to the outside, wrap in 2 layers of regular tinfoil or one layer of "bumper foil" (HD foil). Cook in oven at 250 degrees, about an hour a pound, fat up for half the time, then fat down.

You won't need a knife to eat it, my friend.

rpm · « **Reply #5 on:** February 04, 2005, 05:50:07 PM »

Liz if you are going to cook a roast, why ruin a brisket? Are you a Sooners fan or something?

Lizking · « **Reply #6 on:** February 04, 2005, 05:54:58 PM »

Well, the guys that run some of the top BBQ joints in Texas do what I do, with the exception that they put it on the grill for 15 minutes to "finish" it, that is to say burn the outer skin.

Unless you mean the stuffing, that is just good, and this won't taste like any nasty bellybutton roast you have eaver eaten.

rpm · « **Reply #7 on:** February 04, 2005, 06:01:33 PM »

I was refering to wrapping it in foil. Oscar Thurman is spinning in his grave.

He ran Oscar's BBQ on 28th Street in Ft.Worth. It was famous for it's sawdust floors and the airplane crashed into the roof. It was the best BBQ on earth.

Raubvogel · « **Reply #8 on:** February 04, 2005, 06:11:18 PM »

I should have added some qualifiers before I asked for tips...this thing will not be boiled, wrapped in foil, cooked in an oven, or mangled in any other sacreligious way. It will be smoked over charcoal with hickory chips for about 10 hours

Lizking · « **Reply #9 on:** February 04, 2005, 06:15:50 PM »

All I can tell you is that brisket is the crapiest cut of meat other than fajitas, and to make it good, you need to wrap it in tinfoi,, smoker or not.

Toad · « **Reply #10 on:** February 04, 2005, 06:21:46 PM »

I usually marinate in the frig overnight using a beer, an equal amount of apple cider, a 1/2 teaspoon of Herbs de Provence, chopped garlic and whatever else strikes my fancy. Worcestershire, onions, even apple slices sometimes. But the basic always stays the same.

Drain, pat dry and bring to room temperature early in the day and then I rub down with any of the dozen or so KC rubs that are available in our grocery stores. I'm not a big believer that the rub is the key ingredient. You need some spice, of course. It's the smoke and the cooking technique that make the brisket though.

Then I smoke over mixed woods. I like to start with Mesquite for a while and then finish with either Sugar Maple or Apple. I slow smoke between 200-220 until I get an internal temp around 200 on the meat. This takes a while, but I think you get a more tender briskey with the slow steady method.

Have fun....... there ain't no bad BBQ; some is just better than others.

Toad · « **Reply #11 on:** February 04, 2005, 06:25:16 PM »

A lot of folks do the foil thing. Some foil all the way, some smoke naked a while then foil, some completely smoke it, wrap it in foil and then put it in the oven to break it down with steam.

I have, on occasion, used foil at the end to break down a particularly tough brisket. And sometimes you are just pressed for time and there's no denying that "foil it and bake it" technique can get your internal temp up quickly without drying it out. You have to be careful though; you can end up with soggy mush and that isn't BBQ brisket even if it is tender.

Generally, I don't use foil.

Lizking · « **Reply #12 on:** February 04, 2005, 06:35:04 PM »

At 10 hours on a smoker, you will have beef jerky at best, a scab at worst. Tinfoil is your friend.

Toad · « **Reply #13 on:** February 04, 2005, 06:37:38 PM »

Drop by sometime Liz. I'll be happy to show you how to do something you've obviously been misinformed about.

Lizking · « **Reply #14 on:** February 04, 2005, 06:45:45 PM »

No sir, I have ruined my fair share of meat.

(But I am always willing to learn and eat brisket)