Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Raubvogel on February 04, 2005, 03:51:50 PM
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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?
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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.
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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!
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Boil it!? :mad: 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.
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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.
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Liz if you are going to cook a roast, why ruin a brisket? Are you a Sooners fan or something?
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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.
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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.
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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 :)
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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.
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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.
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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.
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At 10 hours on a smoker, you will have beef jerky at best, a scab at worst. Tinfoil is your friend.
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Drop by sometime Liz. I'll be happy to show you how to do something you've obviously been misinformed about. ;)
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No sir, I have ruined my fair share of meat.
(But I am always willing to learn and eat brisket)
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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.
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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! :aok
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Mesquite and moist low heat are your friend. :cool:
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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! :aok
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.
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Now that the vomiting has stopped from the reference to boiling, I can post this.
http://www.virtualweberbullet.com/brisket2.html
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Also, for small briskets, do not forget the crockpot. I have done some nice 3-4 pounders in there. No tinfoil required, of course.
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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 (http://www.virtualweberbullet.com/brisketselect.html#collagen)
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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 (http://www.virtualweberbullet.com/brisketselect.html#collagen)
Great minds think alike:)
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Silat, I have probably cooked 200 briskets, on the grill, in the oven, with tinfoil and without.
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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.
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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. ;)
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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.
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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.
;)
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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?
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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.
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Well I've cooked meat about every way there is on the planet and for my tastes you just can't beat a smoker. I really didn't mean to start a Foil vs. Smoker vs. Boiler turf war, I was just looking for a unique rub or marinade that might be a little different from what I usually do. Thanks again for the tips. Silat, Toad, good website, checking it out now.
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I use store bought Outdoor Gourmet brisket rub. I let it sit in the fridge all night, put in the oven at about 200 for about 3 hours. I then take the drippings and mix it with barbcue saue, mustard, garlic etc to make a basting sauce. I put the brisket on the smoker for about 3-4 hours (depends how long the beer lasts) and baste it about every 45 minutes. Comes out pretty good, but then its hard to hurt a brisket unless you BOIL IT.
oh and no guru here - I'm a rookie.
(I think the only time you should boil brisket is if you're making corned beef and cabbage or vegatable soup)
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Originally posted by TweetyBird
Comes out pretty good, but then its hard to hurt a brisket unless you BOIL IT.
oh and no guru here - I'm a rookie.
(I think the only time you should boil brisket is if you're making corned beef and cabbage or vegatable soup)
Like I said dont knock it till you tried it. Ever boiled your ribs first? does the same thing to your brisket. Makes it nice and tender. But to each their own.
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Cant you do the same thing by sticking it in the oven at very low heat (180-200) for a few hours? The difference is you keep the flavor in the drippings and you can mix them into a basting sauce.
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probably so. Might give that a try next time.
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Yea, see if you like it. It works with ribs as well. Put them in a coverered roasting pan and at low heat for 3-4 hours before putting them on the smoker. Use the drippings in the basting sauce. Its the same idea as parboiling (sp) but it retains more of the flavor.
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Boiling ribs is the way to do it, no doubt. Never tried it with a regular brisket, but corned beef is boiled, and unless I am mistaken it is a brisket cut.
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Originally posted by Lizking
Boiling ribs is the way to do it, no doubt. Never tried it with a regular brisket, but corned beef is boiled, and unless I am mistaken it is a brisket cut.
Holy smoke another rib boiler in here as well....You TEXANS don't know squat about ribs....well maybe just you Lizking.
:p
NEVER and I mean NEVER boil a rack of ribs. Just get you some good meaty ribs and toss 'em on the grill right out of the hog. That is the best way to get a good rack for eating. And its even better if you butcher the hog yourself.
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:D
Isn't it funny to read about boiling meat in a BBQ thread?
I mean, foil is stretching it but boiling.........
They should have to use another name besides BBQ. ;)
Hey Raub... how'd your BBQ turn out?
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Ging hoi chock phu?
Yang dip sooyee ming phat.
Gongpoi mi ow?
What the **** are you guys talking about?
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Originally posted by Lizking
Silat, I have probably cooked 200 briskets, on the grill, in the oven, with tinfoil and without.
CC that is what I was referring to. I have done that much at least. My family owned the largest meat packing plant on the west coast when I was young. The plant had 20 large smoke rooms. So I grew up learning about brining and smoking on a very large scale. I now use the WSM at home.
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Originally posted by Nash
Ging hoi chock phu?
Yang dip sooyee ming phat.
Gongpoi mi ow?
What the **** are you guys talking about?
A few handy phrases:
cleaning an automobile................Wa Shing Ka
I thought you were on a diet.......Wai Yu Mun Ching
See me ASAP......................... .......Kum Hia Nao
Are you harboring a fugitive?.......Hu Yu Hai Ding
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BBQ turned out great Toad.
Made marinade of Dr Pepper, vinegar, ketchup, pepper, garlic salt. Let brisket marinate overnight. Rubbed brisket with a mix of cayenne, black pepper, garlic salt, cumin, paprika, and onion powder. Filled pan with plain water. Smoked over mesquite for about 11 hours with fat side of brisket up the whole time. Turned out fediddlein awesome. Nice red smoke ring around the edge, pulled apart with a fork, delicious! Also did some ribs for about 4 hours. Should have spent more time on them. They were good, but not as good as I usually make. I didn't marinate them or use a rub, I just smoked em and brushed some sauce on for the last hour or so. Still good as hell though. I've been checking out that Weber WSM website all day, thanks for the heads up.
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So what the heck would you know about it then Silat? ;)
Raub, sounds real good. I've only tried the soady pop marinades a few times, I may experiment some more. Yours sounds pretty nice.
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Originally posted by Nash
Ging hoi chock phu?
Yang dip sooyee ming phat.
Gongpoi mi ow?
What the **** are you guys talking about?
Nash, until you've smoked a big fat one. You won't understand.