What about brisket???

[tabascobobcat]

Along with the awesome thread on ribs, what about brisket recipes??

I have perfected my ribs to the way that I like them.
Membrane off.
Dry rub for 12 hours.
Indirect smoking for 8 hours on an apple wood fire.
Finish on grill with a little glaze of Montgomery Inn BBQ sauce.


I can't quite find the correct combo for brisket.
The best that I have ever had was at a little shack on S. Padre Island.
Any ideas for me to try this weekend??

[Mule]

Brisket is for corned beef not bbq. Get some pig or chicken.

[tabascobobcat]

I do make a mean beer butt chicken from time to time.

[tabascobobcat]

Mule,
I will be in Chattanooga for a few short hours next Sat night.
Staying d'town at the Hilton Garden.
Where should I go for Tennessee meat bbq?

[buttjoint]

I have tried to Q the brisket many times, Smoked , rubbed, grilled, You name it. The best results I have had was when I baked it in the oven with onions and apple cider. I finely said to heck with it and moved on to tri tip and rack of lamb. Good luck.

[rouxroux]

I like to make a "Cajun Brisket" in the oven (hang on, I'll tell you why) when entertaining a large group: When the Smoker. egg and grill are full of goodies, I use this off-the-rack recipe. It's no-fuss, easier than a long-marinated brisket or dry rub. Check out this company..."Injecting" is really popular down here.

http://www.brucefoods.com/recipe-index.asp

look under "Cajun Injector".

[tabascobobcat]

I can also use a good marinade recipe for tri-tip...

[Mule]

Originally Posted by tabascobobcat

Mule,
I will be in Chattanooga for a few short hours next Sat night.
Staying d'town at the Hilton Garden.
Where should I go for Tennessee meat bbq?

You can take a nice walk over to Sticky Fingers on Broad St. My recommendation is the dry ribs. It's the best thing on the menu. Please let me know what you think. When done, you can mosey up Broad towards the river (lower numbers), to Big River Brewing Company for some pretty good microbrew beer. My personal favorite is the Sweet Magnolia American Brown Ale. Or if you appreciate a fine cigar, you can walk in the other direction over to 7th street, turn left, go 2 blocks to Cherry, turn right to Chattanooga Billiards club. You will find an excellent humidor, along with a great selection of beers & liquors. If you see an older gentleman with a shaved head, that's Phil, the owner. Tell him Carlos said hi.

Anything else I can help with, let me know.

[einreb]

Mule (MUL?) is a ******* idiot. When you ask about bbq in tennessee east of Memphis... 'ribs' is not part of the answer. EVAR. I'm starting to wonder if he even lives in that beautiful state.

good tennessee bbq is served out of a trailer. period. DNT.

www.petuniassilverjalapeno.com

smoked butt sandwich FTGDTDJHTDCW

[Mule]

Originally Posted by einreb

Mule (MUL?) is a ******* idiot. When you ask about bbq in tennessee east of Memphis... 'ribs' is not part of the answer. EVAR. I'm starting to wonder if he even lives in that beautiful state.

good tennessee bbq is served out of a trailer. period. DNT.

www.petuniassilverjalapeno.com

smoked butt sandwich FTGDTDJHTDCW

You sound like a real expert on Tennessee, even though you can't spell it. Memphis should be ceded to Mississippi or Arkansas.

[vash]

damn, i dont know how to make brisket. i see guys spritzing the meat with a spray bottle. seem way too labor intensive for me. i do love the stuff. i love seeing that smoke ring thing in the meat. hmmm

[Nathans_Dad]

Ok, I'll give this one a shot.

First, brisket is one of the most difficult things to get to come out right. It tends to dry out and get tough.

Step one is learn to trim a brisket. Most will come from the butcher with both the flat and the point connected. You want to separate the flat (which is the part you will end up slicing) from the point (which is great for chopping up for chopped beef sandwiches). Do a google search, lots of info on this and it isn't too hard.

Ok, now trim the fat off of the fat side, leaving 1/4" or so on there. Now you are ready to rub.

I like to paint plain yellow mustard over mine first. No need to slop it on, but you want to get it in there good. I know it sounds wierd, but the vinegar will tenderize the meat, the moisture helps the rub to adhere and form a nice crust, and you won't taste any mustard when it's done...I promise.

For the rub, here is a basic recipe:

8 tbsp dark brown sugar
8 tbsp paprika
2 tbsp salt
1 tbsp garlic powder
2 tsp black pepper
2 tsp white pepper
2 tsp onion powder
1 tsp cayenne (or more to taste)
1 tsp celery salt
1 tsp dry mustard

This is the base recipe. You can add things as you like. Some of my favorites are a tsp or so of jalapeno salt, maybe some old bay seasoning, whatever you like. Just don't go nuts with it and overpower the rub. Ok rub all the stuff on the meat, getting it in all the little crevices, put it in a non-reactive (ie glass) pan, cover with plastic wrap and refrigerate overnight.

Next morning get up AT LEAST 12 hours before you plan to serve and get your smoker going. I like hickory for brisket, mesquite works ok too. You want a more robust wood to really get that smoke flavor into the meat. Once the smoker is around 225-250 put the brisket in, fat side up. Just put the flat and the point in there together. Leave it be...go back to sleep, go to church, mow the grass, whatever. Do NOT keep opening the smoker to check on it, you will lose your heat and extend the cooking time. Keep the smoker around 225 as best you can. I installed a thermometer on the outside of my smoker so I know what temp it is inside without having to open the smoker up. Works great.

The brisket is done when the internal temp is 195. This usually takes around 10 hours or so depending on how big a brisket you bought. Yes, the brisket will look like a blackened meteorite. That's a good thing. Let the brisket rest for at least 20 minutes before cutting it. Trust me on this one, if you don't all the juices will run out and you end up with dry brisket.

Slice the brisket across the grain (very important) and serve with your favorite sauce. The point can be just chopped up coarsely and mixed with sauce for excellent chopped beef sandwiches.

There, that should get you started.

[Drdogface]

I've had good Q brisket twice. Once in Texas and it was a bit dry. The other at a place in Sac called "Tex-Wasabi" and it was juicy and delish. I don't know how to make it juicy. The only one I cooked was dry...but tasted great.

[Noah Holcomb]

Originally Posted by tabascobobcat

Mule,
I will be in Chattanooga for a few short hours next Sat night.
Staying d'town at the Hilton Garden.
Where should I go for Tennessee meat bbq?

I live in Chattanooga, Shuford's is always good.

[rusnak]

Originally Posted by Drdogface

I've had good Q brisket twice. Once in Texas and it was a bit dry. The other at a place in Sac called "Tex-Wasabi" and it was juicy and delish. I don't know how to make it juicy. The only one I cooked was dry...but tasted great.

Tex Wasabi? And they serve brisket? Half Texan, half Japanese

[RANDY P]

If you're ever in Seattle-

http://www.jonesbarbeque.net/

This brisket is tender enough to cut with a fork. Best brisket I've had- anywhere.

[tabs]

You want good BBQ, Brisket, Ribs, Pork Butt, Smoked Salmon, Chicken, sausage just come on by my house....here in LV.

[tabascobobcat]

Nathans_Dad,

Thanks. That is what I was looking for.


Tabs,

I will take you up on that offer.

[KFC911]

I don't think anyone would be disappointed eating Tabs' or Nathans_dad's brisket, 'Q, etc. . I'm ready for lunch already!!!

[einreb]

Originally Posted by Mule

You sound like a real expert on Tennessee, even though you can't spell it. Memphis should be ceded to Mississippi or Arkansas.

touche