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Location: Brooklyn, USA
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barbeque brisket question
Met a chef who said you need to brown a brisket before you smoke it. Any of you guys heard about this? Is that before or after the rub? I can't remember...
Have access this weekend to a kettle BBQ and oven. Any good ideas? Recipes? |
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05-26-2006, 11:12 AM
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Yea, use a good dry Carolina rub.
:-) You only brown a brisket FIRST, if it is going in an OVEN, not a SMOKER. :lol: Don |
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05-26-2006, 11:27 AM
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Ask Tabs...
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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05-26-2006, 11:51 AM
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Quote:
 Really, what goes in that? |
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05-26-2006, 11:52 AM
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N-Gruppe doesn't exist
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Ted '70 911T 3.0L "SKIPPY" R-Gruppe #477 '73 914 2.0L SOLD bye bye "lil SMOKEY"  "Silence is Golden, but duct tape is SILVER.” other flat fours:'77 VWBus 2.0L & 2002 ImprezaTS 2.5L |
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05-26-2006, 01:30 PM
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No, don't brown it. That will seal the surface and prevent the smoke from penetrating as much. The smoking will create the pellicle, which is the whole point of smoking.
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05-26-2006, 01:42 PM
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Thanks Rally Jon. As a fellow Yankee, I am trusting you on this...
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05-26-2006, 01:46 PM
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In questions of the barbecue nature, I defer to Bo McSwine (YES! That's his real name.)
Bo's restaurant is so busy, I've seen him sell out in less than 1 hour! He does a big take-out business. His big commercial smoker is filled in the wee hours and he opens at 5pm. When the food is gone, he closes up. Bo's has been named by Sunset magazine as the greatest BBQ in America. Bo's specialty? Brisket. Dry rub. SLOW cooked in a smoker with a mop during the last few hours. Tender, moist, MAGNIFICENT! NO, don't brown the brisket. Let the smoke work it's magic. Here's a shot of the genius at work; 
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05-26-2006, 01:52 PM
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Don't brown the brisket. Put it in a smoker at 225 degrees for 10-12 hours....
The surface will look burned at that point but once you slice it....heaven.
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05-26-2006, 03:44 PM
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least common denominator
Join Date: Aug 2001
Location: San Pedro,CA
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hey I have a smoker I haven't used in ages... what cut do you use for brisket?
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05-26-2006, 03:57 PM
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Great pic and story Moses!
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05-26-2006, 04:04 PM
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I'm hungry for BBW ... NOW!!!
. Moses, Bo McSwine - isn't his place in Lafayette? Not been there yet, but have heard of it. I love BBQ. Ever been to Flint's in Oakland or Bezerkely? Time was, decades ago, when once or twice/year old man Flint would sell his sauce. Max size was a qt. - bring your own container. Man, his hot links...best I've had. Hot links w/extra sauce, 'tater salad, 2 slices 'a white bread on a paper plate to go. 'Couple bottles of Mickey's Malt ... Hard to not eat it sitting in the parking lot. YUM! . . LOL...Edit: That would be BBQ, not "BBW". Lost me head there salivatin' over the idea.
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Don . "Fully integrated people, in their transparency, tend to not be subject to mechanisms of defense, disguise, deceit, and fraudulence." - - Don R. 1994, an excerpt from My Ass From a Hole in the Ground - A Comparative View Last edited by Don Ro; 05-26-2006 at 05:37 PM.. |
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05-26-2006, 04:16 PM
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N-Gruppe doesn't exist
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Quote:
if you don't know what a brisket of beef is ask your butcher...best to go early in the week or first thing Saturday. best cuts are always gone by Sunday
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Ted '70 911T 3.0L "SKIPPY" R-Gruppe #477 '73 914 2.0L SOLD bye bye "lil SMOKEY" "Silence is Golden, but duct tape is SILVER.” other flat fours:'77 VWBus 2.0L & 2002 ImprezaTS 2.5L |
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05-26-2006, 04:39 PM
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Bo's is on Mt. Diablo Blvd in Lafayette. Better BBQ, more expensive, less dangerous. Bo's prices are truly obscene, but when I'm hurtin' for some Q, I'm not thinking of the price. The combo plate is amazing; Ribs, links and that heavenly brisket. This link has some short videos of Bo explaining the magic; http://www.exploratorium.edu/cooking/meat/bo/index.html
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05-26-2006, 06:58 PM
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This review pretty much captures the essence of Bo's;
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/reviews/restaurants/9252837133.DTL&type=food The first few times I went to Bo's I ordered pork ribs. About the fourth time, Bo asked me (with a hurt look in his eyes) why I never ordered his brisket. I told him I wasn't crazy about most peoples brisket-it's either crunchy and dry or fatty and chewy. When I got my take-out order home, Bo had thrown in a small box of brisket. The stuff was magnificent. I'm hooked.
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Last edited by Moses; 05-27-2006 at 06:15 AM.. |
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05-26-2006, 07:09 PM
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Yep, you've been to Flint's.
 . A black friend introduced me to the place... he knew all the Flint folks, so all was well. Once they all became accustomed to seeing me, I'd go there alone. They had the best juke box in that tiny front customer area - I'd play the fav's of the employees. One of the black gals was a cutie...we'd sass back/forth. She liked Mickey's Malt so I'd take her a 6-pack now/then. Each time I went there alone, my single order magically became a "family" order.  Fun times back then. . I'll be heading over to Pleasanton late July for some PVM wheels...I'll drop by Bo's. Thanks for the links.
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Don . "Fully integrated people, in their transparency, tend to not be subject to mechanisms of defense, disguise, deceit, and fraudulence." - - Don R. 1994, an excerpt from My Ass From a Hole in the Ground - A Comparative View |
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05-26-2006, 08:06 PM
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A Man of Wealth and Taste
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Brisket is Brisket..its a cheap tough cut of meat, same cut is used for Corned Beef Briskets . Thats why it takes so long to cook to make tender.
Dry rub... Garlic Powder, Onion Powder, Black Pepper, light on the salt, Paprika, Cumin Powder, Chili Powder...Coat the meat with said spices..
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05-27-2006, 01:29 AM
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A Man of Wealth and Taste
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This weekend will be Pork Ribs and Beef Short Ribs...I'll do a Tri-tip on the Green Egg...
I finally have gotten Chinese down....I do need a Gas Burner with a higher BTU though....I just can't keep the WOK hot enough.
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05-27-2006, 01:33 AM
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A Man of Wealth and Taste
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I also use a Mop made from Apple Juice, the above spices, Brown Sugar and some vegetable oil..all brought to a boil to meld the flavors..
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05-27-2006, 01:37 AM
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A brisket is a cut of meat taken from the underside of the cow. Basically the meat over the sternum and first rib. Briskets are prepared without the bones before you buy them.
There are two parts to a brisket, the flat and the point. The flat makes up most of the meat and is separated from the point by a layer of fat and connective tissue. Some people remove the point from the flat prior to cooking, it's really up to you. Agree with tabs on the rub, although I like to throw a little mustard powder in there too. I have never done a brisket in the oven, I guess you could brown it if you were going to bake it. But why on earth would you bake a brisket? Buy a good quality brisket with a decent layer of fat on top, but not a huge layer. Most people will end up cutting off that fat from the meat anyhow but it helps a lot with keeping the meat from drying out. When you cook the brisket on your BBQ, cook it fat side up, that way the fat will slowly drip down the brisket as it cooks. Fat side down is a recipe for a dry brisket.
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Rick 1984 911 coupe Last edited by Nathans_Dad; 05-27-2006 at 04:13 AM.. |
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05-27-2006, 04:11 AM
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