BBQ Brisket Tips

[68ROX]

Same as the original poster...small exceptions.

First, I do a little trick like some chefs prepare leg of lamb.  I make slits with a knife in the brisket, and insert pieces of garlic.

Then, rub down the meat with a little olive oil...

Some Mesquite Liquid Smoke...

Rub is Paprika, a little Cayenne, as well as fresh ground black pepper and kosher salt.  

Let it sit in the fridge overnight like that....then hit the smoker.

I'm a big fan of about 180 degrees.  I remove it from the smoker and cut it into chunks.  From there it goes into the crock pot on low for at least 8 hours in my homemade BBQ sauce.

See you in the skies!

ROX

[Silat]

Originally posted by DMax
Ahhh HAH! Another foil wrapper comes outta the closet.  Foil wrapping seems to be a topic of much contention on any Que forum I've seen.

DmdMax

Max they are talking about foil wrapping during cooking. Im talking after:)

[Silat]

Originally posted by DMax
Lew what kind of smoke rig do ya use? Which would you prefer with pork? I've become a big fan of apple with pork; pecan with beef.

Max

Max Im sending you pics direct... No not the naked ones......

                   

[Silat]

Originally posted by DMax
Lew what kind of smoke rig do ya use? Which would you prefer with pork? I've become a big fan of apple with pork; pecan with beef.

Max

Max I sent you pics of my rig.

I love apple with pork also. But I have used cherry mixed with the apple and it been awesome.

Oak has been my fave with beef recently.

Pecan for salmon of course. You know its trendy:)

I was lucky enough to get hooked up with a big supplier of wood for NW restaurants.  http://www.cookingwoods.com/


Never foil to cook:) But I do foil when holding for transport etc...
But Im a believer in using whatever technique produces the product you want.

[Silat]

Originally posted by rpm
I have yet to see a good BBQ joint that says "We're famous for our aluminum foil."

Brown sugar rub, good wood and low moist heat. That's all the secret to a good tasting brisket. David Wade had a recipe for rock salt prime rib that was excellent. I've often thought it would be great for a brisket, but it wouldn't be smoked.

Yes but when you order lbs of meat to go there will be some foil:)

[stantond]

This may seem like a silly question, but what type/brand of probe thermometer do you recommend?  I will probably buy one from the net (for various reasons) and would appreciate a clue to point me on the right path.  I have a basic Brinkman electric smoker with a thermometer on the lid but the probe thermometer is better.


Regards,

Malta

[Toad]

Polder Dual Sensor Meat/Oven Thermometer and Timer

Cheap, too!



Way kewl... gives you oven temp as well as internal meat temp.

[Silat]

Originally posted by stantond
This may seem like a silly question, but what type/brand of probe thermometer do you recommend?  I will probably buy one from the net (for various reasons) and would appreciate a clue to point me on the right path.  I have a basic Brinkman electric smoker with a thermometer on the lid but the probe thermometer is better.


Regards,

Malta

Truth is they all go bad eventually. So buy the cheapest you see on sale. I bought my last 3 from bed bath and beyond with their coupon. I keep 4 on hand.

[rpm]

Originally posted by Silat
Yes but when you order lbs of meat to go there will be some foil:)

Not if you are getting it from a good BBQ joint. Brown paper or Butcher paper.

[stantond]

I suppose it depends on what you are ordering, but some of the best BBQ comes packaged in alumiumum trays if its sliced, or syrofoam containers chopped.  Brown or butchers paper is usually used on smaller orders with paper containers, but I think that is to keep costs down.  Often, around holiday time, when a whole ham or turkey is smoked and sliced it is packed in an alumimum pan and covered with foil.  It's practical.  

Burgoo also comes in syrofoam containers unless you buy gallons, then it is in plastic widemouth jugs.  I believe part of the packaging depends on where you buy it.  All the smaller pits use paper and syrofoam, but I think that's because its less expensive.  

That said, the meat is not cooked in, on, or with alumuinum foil.

Regards,

Malta

p.s. Thanks for the probe thermometer information.

[YUCCA]

I Like food but....  I eat to live not live to eat... you nuts!

[Silat]

For those who want something really cool.

http://thebbqguru.com/index.htm

[airbumba]

I've had corned beef and cabbage at my newfie pals houses on many occasions, I was wonderin is that the same cut as the brisket?

That's good stuff. But it isn't like that stuff in the can at all.

[Toad]

Yep, corned beef is usually the brisket cut. I suppose you could "corn" about any beef though. It's just a brining process.

In fact, the USDA says you can use brisket, rump or round as I just found out.

[stantond]

FWIW,

May is national BBQ month.  I read that on the internet.  

Canned corned beef is only edible when winter camping, mixed with scrambled eggs for breakfast.  By that I mean, don't try it at home.  For lack of a better description, it is "rather nasty".


Regards,


Malta