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| Name: |
Mack
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| Subject: |
Time to get the Grill/Smoker Ready>>>
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Date:
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3/18/2010 7:17:42 PM
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for Spring.
This weekend, I'm gonna' try another Brisket, using Roswelleric's marinade (earlier) and TallCotton's (earlier) method of smoking. And a tip from AmazingRibs.com about injecting beef broth.
Using a flat cut from Publix, Choice, not Select Grade, marinating the day before, using the Texas Crutch, and hoping for victory. I have serious doubts.
Later, Mack.
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| Name: |
Tall Cotton
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| Subject: |
Time to get the Grill/Smoker Ready>>>
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Date:
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3/19/2010 6:52:53 PM
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One more tip. I take the brisket off, let it cool in the foil, then slice it, put it back in the foil so it stays with the juice and reheat at 200 for 1.5 hours. If you try to slice it warm you get hash. Usually I try to cook one day, cool that night in the fridge and slice and reheat just before serving. It's worth the extra effort!
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| Name: |
Mack
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| Subject: |
What is it about a Brisket??
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Date:
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3/19/2010 7:58:17 PM
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that creates this interest? It is basically an inexpensive and tough cut of beef. I have read the history of the Brisket, and it records that the early butchers would take it home to use for their families after the other choice cuts were sold in their shops. Trash beef? Guess so.
Maybe this cut has become more popular because it is required by BBQ Competitions? If you can produce a really good brisket, you can cook anything?
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| Name: |
Tall Cotton
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| Subject: |
Same way with skirt steaks
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Date:
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3/20/2010 5:01:34 PM
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Before fajitas this was a trash cut, and now they're very expensive. Personally I just like good smoked brisket more than pork or chicken. Give me a sandwich with homemade bread, toasted with a little bbq and horseradish and some good smoked btisket. YUM YUM!
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| Name: |
crappyattitude
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| Subject: |
Same way with....
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Date:
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3/20/2010 9:36:50 PM
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Chicken wings. they used to be thrown away.... now they are higher than chicken breasts.... who would have ever thought????
Crappy : )
(just outside of Nashville)
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| Name: |
Tall Cotton
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| Subject: |
Time to get the Grill/Smoker Ready>>>
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Date:
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3/22/2010 7:40:55 PM
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So how did the brisket turm out? Inquiring minds want to know!
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| Name: |
Mack
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| Subject: |
I Wimped-Out Big Time>>
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Date:
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3/23/2010 6:56:01 PM
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Due to really raunchy weather in B'Ham. Sunday was cold and windy, and Monday was worse. Plus my wife went out of town and left me enough prepared meatloaf and chicken picorillo to last all week.
I'll keep trying, though.
Have you ever used an injector for brisket? Some of the websites I see recommend it.
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| Name: |
Mack
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| Subject: |
Hey Crappy??
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Date:
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3/23/2010 7:16:14 PM
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How about chix leg quarters?? Not so long ago my bride would buy them for 29 cents a pound in a 10 pound bag. Bring em home, trim em, wrap em and freeze em. Then, thaw em, sauce em, throw em on a fire and they are GOOD! Serve an army for $20, including the baked beans and slaw (not the beer).
Now, can't find em bagged, but in a very nice cello-wrapped tray for $1.29 per pound, same chicken.
I think I would rather have a properly grilled/smoked leg quarter than a chix breast. More flavor/texture/juice.
But, I am not a youngster who will go to a pub and munch wings,,,, but would not even dare to eat a leg quarter hot off a grill. Go figure.
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| Name: |
Tall Cotton
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| Subject: |
I Wimped-Out Big Time>>
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Date:
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3/23/2010 8:47:09 PM
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I haven't on brisket but I have on whole pork loins. There should be enough fat on the brisket to keep it moist, especially if you wrap it.
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| Name: |
crappyattitude
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| Subject: |
Hey Mack...
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Date:
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3/24/2010 5:47:29 PM
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That sounds about right.... I've got another one for you.... Talipia... used to be cheap.. no.. make that really cheap.. now they act like it is catfish... oops.. there is another one.... : )
Crappy : )
(just outside of Nashville)
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| Name: |
roswellric
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| Subject: |
Brisket...
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Date:
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3/25/2010 3:54:47 PM
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is a challenge that's why. It's an onry tough fibrous meat that has to be handled just right. If you don't it will be dry and/or tough or both. The folks in Texas know how to do it and if you ever get the chance Jim & Nicks in the "ham" do a great one. I see that most of you guys buy the point cut. I use the whole brisket and trim the big fat areas with a V cut. Don't take it all though...you need the fat. I sometimes will use the point and take the rest for a fantastic pot roast. But los & slow is the rule there too.
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| Name: |
roswellric
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| Subject: |
Wings are too...
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Date:
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3/25/2010 3:58:01 PM
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expensive. I'm not paying $2.50/lb for that.I do a Bobby Flay grilled breast with a buffalo sauce that's not bad. Has anyone tried doing smaller drumsticks the same way (Buffalo-fried)? They are only $.99/ lb.
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| Name: |
Mack
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| Subject: |
Unfortunately...
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Date:
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3/25/2010 6:09:20 PM
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Most grocery stores in B'Ham only display the flat brisket, and the only true butcher shop here that would carry a point is way the heck and gone on the other side of town.
I can see why the point would be preferable due to thickness/fat layer, but how do you slice the alternating grain in the point cut??
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| Name: |
roswellric
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| Subject: |
Fortunately...
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Date:
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3/25/2010 10:27:53 PM
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You can get them in Sams or Costco at about $1.75/lb. I separate the point from the brisket first then use the rest as a roast or smoke the whole thing after trimming. Did I get that right?
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| Name: |
Tall Cotton
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| Subject: |
Fortunately...
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Date:
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3/26/2010 4:28:34 PM
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I always smoke the whole, home trimmed brisket first and separate later. The top section, whatever it's called, is usually tougher and more difficult to get right. I'm just too cheap to buy a flat cut at Sams for $2.75 when the whole is $1.75. It's like getting the top section and the fat free. We use the trimmed fat to mix in with venison or cook it to cracklings and use them for dog treats.
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| Name: |
Mack
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| Subject: |
Fortunately...
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Date:
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3/26/2010 8:19:23 PM
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Got a 6 pound flat cut from Publix ($3.49/lb) marinating right now with Ros's marinade. Decent fat layer and no membrane on the meat side. Going on the smoker at 8:00AM tomorrow injected with beef broth and rubbed with olive oil/seasoning. Water pan and no basting at all. Foil when it hits 165*, then to 190*, then off to soak.
Report later. Man, I hope this works.
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| Name: |
Mack
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| Subject: |
Good Brisket, But>>>
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Date:
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3/28/2010 8:37:58 PM
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Marinated it overnite, injected it, smoked it for 6, wrapped it for another 2 until it reached 190*. Rested it wrapped for another 1.
Very pronounced smoke ring and taste. Tender as the dickens!!
Needed a little more moisture though. Not much of the marinade flavor survived, so seasoning was less than what I expected.
Next time I'll inject the seasonings, skip the marinating, go heavier on the rub, and wrap earlier.
Thanks for your suggestions.
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| Name: |
roswellric
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| Subject: |
OK then try this....
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Date:
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3/29/2010 10:17:01 PM
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When you are ready to wrap the brisket in foil slice it up and then wrap or put it in a pot but keep it on very low for about an hour.
If that fails try Nach Waxmans. Its been around for YEARS and is guaranteed!:
1 first-cut brisket of beef - 5-6 pounds
1 to 2 teaspoons unbleached all-purpose flour
Coarsely ground black pepper, to taste
¼ cup corn oil
8 onions, thickly sliced and separated into rings
¼ cup good red wine
3 tablespoons tomato paste
1-1/2 teaspoons coarse (kosher) salt
2 cloves garlic, quartered
1 carrot, peeled
Preheat oven to 275 F. Trim the brisket of most of its fat, and dust it very lightly with the flour. Sprinkle with pepper.
Heat the oil in a large heavy flameproof casserole. Add the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface.
Transfer the brisket to a dish. Keeping the heat medium high, add the onions to the casserole and stir, scraping up the brown particles left from the meat. Cook until the onions have softened and developed a handsome brown color, 10 to 15 minutes. Add the wine.
Remove the casserole from the heat, and place the brisket, along with any juices that have accumulated, on top of the onions. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with pepper and the coarse salt. Add the garlic and carrot, and cover tightly.
Place the casserole on the middle rack in the oven, and bake for 2 hours.
Remove the casserole from the oven, and transfer the meat to a carving board. Cut it into 1/8 - 1/4 inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice (in effect reassembling the brisket, slightly slanted). Correct the seasoning if necessary, and if absolutely necessary add 2 or 3 teaspoons of water to the casserole.
Cover, and return the casserole to the oven. Cook until the meat is brown and fork-tender, 1-3/4 to 2 hours longer. Slice the carrot, and transfer the roast, onions and carrot slices to a heated platter. Serve at once.
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