Author Topic: BBQ Brisket Tips (Read 1209 times)

Max · « **Reply #45 on:** May 06, 2005, 10:20:59 PM »

Quote

Originally posted by 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.

The only civilized way to eat corned beef is cut from brisket, about 3" thick, on rye bread and served by a gruff old waiter in a Jewish Delicatessen...like the Carnagie or Wolfs, in NYC.

anything less is garbage...although I will say that a Montreal Smoked Meat sammich from Schwartz's is pretty damned close

DmdMax

Silat · « **Reply #46 on:** May 07, 2005, 02:07:41 AM »

Quote

Originally posted by DMax
The only civilized way to eat corned beef is cut from brisket, about 3" thick, on rye bread and served by a gruff old waiter in a Jewish Delicatessen...like the Carnagie or Wolfs, in NYC.

anything less is garbage...although I will say that a Montreal Smoked Meat sammich from Schwartz's is pretty damned close

DmdMax

You forgot the white fish:)

airbumba · « **Reply #47 on:** May 07, 2005, 01:12:10 PM »

Quote

Originally posted by DMax
The only civilized way to eat corned beef is cut from brisket, about 3" thick, on rye bread and served by a gruff old waiter in a Jewish Delicatessen...like the Carnagie or Wolfs, in NYC.

anything less is garbage...although I will say that a Montreal Smoked Meat sammich from Schwartz's is pretty damned close

DmdMax

Close you say!! The war wages on......lol;)

Gunslinger · « **Reply #48 on:** May 07, 2005, 01:18:31 PM »

Quote

Originally posted by Casinoman

Some Mesquite Liquid Smoke...

you're liable to get lynched with talk like that in a thread like this

stantond · « **Reply #49 on:** May 07, 2005, 07:20:17 PM »

Smoked a corned beef brisket (2 lb) and a center loin pork roast (3lb) today using hickory and Max's guide. The brisket was good but not as "fall apart" tender as it could have been. The pork roast was very good. The brisket was smoked for 4 hours and roast for 7.

I need to find a dip or sauce. While neither was dry (I used the cooler tip) a sauce for the pork would have put it into the excellent category. I have always preferred pork BBQ. The mustard with rub was used on the brisket and only the rub for the pork. The rub described is excellent.

Regards,

Malta

Silat · « **Reply #50 on:** May 07, 2005, 08:18:57 PM »

Quote

Originally posted by stantond
Smoked a corned beef brisket (2 lb) and a center loin pork roast (3lb) today using hickory and Max's guide. The brisket was good but not as "fall apart" tender as it could have been. The pork roast was very good. The brisket was smoked for 4 hours and roast for 7.

I need to find a dip or sauce. While neither was dry (I used the cooler tip) a sauce for the pork would have put it into the excellent category. I have always preferred pork BBQ. The mustard with rub was used on the brisket and only the rub for the pork. The rub described is excellent.

Regards,

Malta

Hmmm I smoke a brisket till its done. That could be up to 20 hours. You only smoked it for 4?

Toad · « **Reply #51 on:** May 07, 2005, 08:32:21 PM »

What was your internal temp on the brisket when you pulled it off the smoker?

Raubvogel · « **Reply #52 on:** May 07, 2005, 09:31:38 PM »

I smoked a brisket today for 12 hours. Internal temp was about 205. It fell apart as I was trying to cut it and melted in your mouth. There aren't many things I'll get up at 4 am for, but smoking a brisket is one of 'em

I really don't think you can properly do a brisket in 4 hours.

stantond · « **Reply #53 on:** May 07, 2005, 11:15:43 PM »

I didn't measure the internal temperature (although I should, and could have). Since it was only 2 pounds, 4-1/2 (I originally said 4) hours seemed appropriate. From what I have read, 1-1/4 hours per pound is typical and I almost doubled that. If it was larger, (i.e. 10-12 pounds) I would have cooked it longer.

Maybe that is a problem with smaller cuts? This is the first brisket I have smoked. The meat was done and not tough, just not "fall apart" tender.

Regards,

Malta

Max · « **Reply #54 on:** May 07, 2005, 11:46:01 PM »

Quote

Originally posted by stantond
Smoked a corned beef brisket

Just double checking to make sure I get this correct...you smoked a corned brisket?

Beef brisket is marketed as fresh or corned. "Corned" refers to a salt/spice brine which cures the meat prior to cooking...which is normally that of simmering in water, or roasting. Fresh brisket is what is typically smoked.

Not to say that you can't smoke a corned brisket, but it's not typically done...unless you're in Montreal...and then it's a whole nuther story

Go to Costco, Sam's Club or wherever...ask the meat mgr for a USDA Choice beef brisket, 10-12 lbs range. Go back and read the tips...get a probe thermometer and let the brisket go untill it hits 190 degrees. It takes 10+ hrs, depending on the temperture of you heat source. When the buzzer on the thermometer goes off, open the smoked and push on the top of the meat. If it feels like Jello, smile and cut a slice off the end. If it falls apart in your mouth...or just about...wrap it in paper, foil and park it in an insulted cooler for at least 30 minutes.

I say again....IT'S DONE...WHEN IT'S DONE.

Max

Silat · « **Reply #55 on:** May 08, 2005, 03:55:36 AM »

Quote

Originally posted by stantond
I didn't measure the internal temperature (although I should, and could have). Since it was only 2 pounds, 4-1/2 (I originally said 4) hours seemed appropriate. From what I have read, 1-1/4 hours per pound is typical and I almost doubled that. If it was larger, (i.e. 10-12 pounds) I would have cooked it longer.

Maybe that is a problem with smaller cuts? This is the first brisket I have smoked. The meat was done and not tough, just not "fall apart" tender.

Regards,

Malta

Whole packer cut Brisket should weigh about 12lbs or so. Cooking time would be about 12 hours or so ( Thanks Max for the correction ).
ITS DONE WHEN ITS DONE DAMNIT:)
Please write me so we can talk and I can save your bbq smoking soul.

AHsilat@comcast.net

stantond · « **Reply #56 on:** May 08, 2005, 10:39:44 AM »

I see a trip to Costo/Sams club in my future. This was a pre-packaged corned beef brisket from the local "Farm Fresh" grocery. If the corned (brined) beef process is the same for brisket as it is for country ham that would explain the difference in texture.

After refrigerating over night, the corned beef brisket has a mild peppery flavor not from the rub or smoke. It's better the second day. I haven't eaten much brisket but this is the best I've had so far.

Regards,

Malta

MrBill · « **Reply #57 on:** May 08, 2005, 11:49:02 AM »

Ding ... timer just went off.

... time to add the Andoulle and Louisiana hot links to the smoker.

The 8 lb, bone in, raw ham and the 9 lb buffalo hump roast has been smoking since 5am in the side box Brinkman, with my favorite wood blend, 4 parts hickory and one part each apple and sweet maple chips.

I used dry "essence" rub on the buffalo and let it sit overnight. The ham got a dry rub of mustard, brown sugar and chipote powder.

The baked beans will go in the smoker for the last two hours to pick up some smokey flavor.

Should be able to chow down round 6 or 7,

Have a happy Mothers Day all!

Toad · « **Reply #58 on:** May 08, 2005, 11:55:54 AM »

Quote

Originally posted by MrBill

... 9 lb buffalo hump roast has been smoking since 5am

Man! Never thought of that! Thanks for the idea. Several local farms around here that sell fresh home-grown bison.

Tell me how this turns out, please.

MrBill · « **Reply #59 on:** May 08, 2005, 12:15:01 PM »

I can tell you that now, it is GREAT!

Much tenderer and more flavorful than Beef. I do Bison a couple times a year. One of the advantages of living just a couple hours drive south of the Buffalo ranch in Southern Colorado.
There are a couple of butcher shops in Alamosa that feature Bison and other game, in season.

Last year I smoked a tongue, just wonderful.

Be aware large cuts can cause sticker shock.