BBQ gurus

[Raider179]

hehe dont knock the boil till you tried it. gets the flavor into the meat really well in a lot less time than smokin it.

[Raubvogel]

Thanks Toad, that's what I was looking for. I let you know how it turns out. On your suggestion I think I'll go with mesquite instead of hickory.  Also got a slab of ribs I'm going to throw on for about 3 hours...going to be a good day of eatin!

[rpm]

Mesquite and moist low heat are your friend.

[kevykev56]

Originally posted by Raubvogel
Thanks Toad, that's what I was looking for. I let you know how it turns out. On your suggestion I think I'll go with mesquite instead of hickory.  Also got a slab of ribs I'm going to throw on for about 3 hours...going to be a good day of eatin!

I like to smoke a brisket with jalapeno slices. I will take a few peppers slice them and stab a knife into the meat. Then I will stack the slices in. When you cut the brisket it will look cool also. Gives a nice spicy flavor to the smokey meat.

I use only Oak. Its whats easily available to me. It is such a strong flavor that I will smoke for 60% of the time and will wrap the meat in foil for the last 40%. If I dont it can take on too harsh/smokey a flavor. I dont look at foil as a sin, It can be useful. I believe that as it is cooking in the foil the juices will flow out and around the meat, it will be also steaming the meat a bit. Seems to make it more tender.

[Silat]

Now that the vomiting has stopped from the reference to boiling, I can post this.

http://www.virtualweberbullet.com/brisket2.html

[Lizking]

Also, for small briskets, do not forget the crockpot.  I have done some nice 3-4 pounders in there.  No tinfoil required, of course.

[Toad]

Originally posted by Lizking
No sir, I have ruined my fair share of meat.

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

Did you cut it right out of the smoker without letting it "rest"? That will dry it out very quickly.

I highly recommend this article on brisket preparation and smoking. The guy knows his stuff and it works well. You will always get good results with it. He's got the time and temps down about perfect I think.

And.. once you have a good system, it's a great place to "take off" and start experimenting with you personal variations to develop your style.

He covers about every aspect:

Brisket Defined
Choosing A Brisket For Barbecue
Prepping A Brisket
Seasoning The Brisket
Temperature Of Brisket Before Cooking
Converting Collagen To Gelatin Is Key To Tender Brisket
Cook To 180-205°F Internal Temp
Where To Measure Internal Temp
 Cook Fat-Side Up Or Fat-Side Down?
Turning & Basting
Temperature Plateau
Foiling & Resting After Cooking
Slicing & Chopping Brisket
Burnt Ends
Brisket Yield
Leftovers
 

Brisket Selection & Preparation

[Silat]

Originally posted by Toad
I highly recommend this article on brisket preparation and smoking. The guy knows his stuff and it works well. You will always get good results with it. He's got the time and temps down about perfect I think.


Brisket Selection & Preparation

Great minds think alike:)

[Lizking]

Silat, I have probably cooked 200 briskets, on the grill, in the oven, with tinfoil and without.

[rshubert]

Originally posted by Lizking
Also, for small briskets, do not forget the crockpot.  I have done some nice 3-4 pounders in there.  No tinfoil required, of course.

Heretic.  Witch.  Blasphemer.


you willBURN for your heresy.

Of course, it really doesn't matter, since beef barbecue is...unworthy.  Pork is superior in every way.

[Toad]

LOL, Silat. I should have read that link before I posted.

Great info, isn't it?

 Obviously, you have spent your time in the smoke.


Liz, keep your bias. No one's going to force you to expand your horizons. But there IS a way to get very tender juicy brisket without foil.

I personally don't like mine "steamed" but if you do, good for ya. Foil up and go for it.  

[Lizking]

What I am saying, Toad, is that I have done many, in many ways.  The way I do it now is the way that I have found to work best.  Not only does it work best, it is also easier.  So if you like dicking with a smoker for 10 hours, more power to you; there is just no need to do so to produce a succulent, tender brisket, that had I not told you different, you would not know WASN'T cooked on a smoker with minute by minute attention.

[Toad]

An awful lotta misconceptions there.

Awful lot. Minute by minute? LOL.

Anyway, you found the way you like, so there you go.

I'm sure not going to try to change an open mind like yours.

But maybe someone as closeminded as Raub will give that article a look and find something HE likes.

[Lizking]

What part of "I have done it" didn't you read?  I don't say do not use the smoker, it works and makes a nice brisket, although it is very easy to ruin a peice of meat using a smoker, while it is almost impossible to do so using the method I gave.  Both work, as does the crockpot, as does burying the brisket wrapped in banana leaves in coals on the beach.

So far, what I see you say is that the smoker is the only way, while I say there are many ways.  Whose mind is closed again?

[Toad]

I've done 'em all too.

I personally think the smoker is far superior.  But that's MY way and I wouldn't think of forcing it on anyone else.

Enjoy what you like, I sure don't care.