Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: donsk16 on August 10, 2010, 11:21:05 AM

Title: Brisket
Post by: donsk16 on August 10, 2010, 11:21:05 AM: I love BBQ Brisket - not many places around have it, and I am wondering if anyone has tried to make it and how they did it and how it turned out!

I know the basics of it, and have found recipes online....I am just dubious about trying some random recipe online!
Title: Re: Brisket
Post by: quadrafire on August 10, 2010, 11:29:36 AM: I have made it several times. I coat liberally with a rub, throw it in the smoker at about 200 degrees, I would smoke it for about 5 hrs, then lay it on large piece of heavy foil, pour a dark beer over it and wrap loosely. continue to smoke for about 2 more hrs. Depending on the size of the brisket you may need more or less time, if in doubt use a meat thermometor.
I usually use hickory, but have used apple as well.
Title: Re: Brisket
Post by: carpsniperg2 on August 10, 2010, 11:38:20 AM: i have smoked a few briskets and they are yummy for sure :drool: now i am thinking about food :bash: :chuckle:
Title: Re: Brisket
Post by: NRA4LIFE on August 10, 2010, 11:41:06 AM: I do almost exactly like Quadrafire. Rub, then 4-5 hours in smoker. I do the finishing in beer on the grill and throw the briskit on the grill at the end to char it a little bit. Slice and serve on kaiser rolls with a spicy sauce.
Title: Re: Brisket
Post by: Woodchuck on August 10, 2010, 11:49:16 AM: i would do all of the above but stuff it with garlic, onion and some rub(johny's is my secret rub :dunno:) and do not use the beer. do not be afraid to cook it a long time to get it good and tender
Title: Re: Brisket
Post by: huntinhick on August 10, 2010, 12:16:29 PM: I grill mine for 5-8 hours (I am a snob and use charcol only) I use a rub or two, the monteral steak rub,the applewood rub, garlic salt with parsely and season salt (johnnys of course). after it cooks we slice and eat some right away the rest goes in the fridge. next morning I slice it real thin and put in it in the crock pot with 1 cup of water. once the meat starts to get warm I add 1 to 3 bottles of BBQ depending on how much meat there is. once it is warm serve and eat. As long as keep the temp right on the grill you almost dont even have to chew the meat it just falls apart!
Title: Re: Brisket
Post by: Happy Gilmore on August 10, 2010, 12:38:53 PM: sounds awesome. I've always been afraid to try cooking one, same with prime rib.
Title: Re: Brisket
Post by: carpsniperg2 on August 10, 2010, 12:50:48 PM: either they turn out great or turn out like crap :chuckle: i don't think there is any in between :chuckle:
Title: Re: Brisket
Post by: Happy Gilmore on August 10, 2010, 12:52:47 PM: Quote from: carpsniperg2 on August 10, 2010, 12:50:48 PM
either they turn out great or turn out like crap :chuckle: i don't think there is any in between :chuckle:

A friend cooks prime like nobody's business- cold smoke overnight then heat for 7 hours. Rare in the middle bloody and warm. By the time we ate through two of them at a party the middle was left. We finished them off with crown shots and ate it like sushi- best I've ever had.
Title: Re: Brisket
Post by: Gobble on August 10, 2010, 01:19:05 PM: I tried this recipe and it turned out great

http://ezinearticles.com/?How-to-Smoke-a-Brisket&id=113921 (http://ezinearticles.com/?How-to-Smoke-a-Brisket&id=113921) :drool:
Title: Re: Brisket
Post by: whitey on August 11, 2010, 01:14:42 PM: I rub. And place on the cooker running it at 225-250 for any where from 12-15 hours.I start hitting it with mop about 5-6 hours into the cook and hit every hour after that until done.
Title: Re: Brisket
Post by: jaredpost on August 11, 2010, 02:29:03 PM: I cook briskets all the time. I have a cheap chamber smoker I use now but before I bought it I was using a standard charcoal grill. The key is low and slow with indirect heat. On the regular charcoal grill you would move all the briquettes to one side and put the meat on the other. Try to keep the heat as close to 225* give or take a few degrees. I buy mine at cash n' carry and they are around 10-14 pounds roughly. The fastest one I have cooked was done in 10 hours but most take 12-18 hours. Just keep a thermometer handy, instant read if you have one, and cook to about 190*. It will be very tender and good eating.
Title: Re: Brisket
Post by: whitey on August 12, 2010, 05:35:12 AM: Heres a few on the top shelf of the Iron Hog.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0219.jpg&hash=25db4280a422059bc2942843bea3e5448811bcdf)

We cook Ours to pull which is up around 190.You pull them to slice around 170..They go from slicing to pulling in a real hurry.

Sliced..

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_2183-1.jpg&hash=13e646ecf6aace0e7cd8343f1983e37b86be9b67)

Pulled.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0320-2.jpg&hash=2b0ce2f6869c7d332fafef2960463e5d3ad1bddc)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0322-1.jpg&hash=3dcbd78e87d229a8fd9bb519bd53b507e47e0a59)

That My friends is how You do brisket..
Countless numbers of these under the belt on My all wood fired Lang 84..They do make for a long day.
Title: Re: Brisket
Post by: Skyvalhunter on August 12, 2010, 05:45:33 AM: Its funny you should say Long day as I drive by early in the morning to see you cooking away only to see you still out there on my way back!!!! :chuckle:
Title: Re: Brisket
Post by: rasbo on August 12, 2010, 05:57:06 AM: good looking munchies there,I slather mustard on mine then the seasoning and spend the rest of the day babysitting the smoker.I let them cool awhile then slice them and put on a bun with some slaw and hot bbq sauce
Title: Re: Brisket
Post by: whitey on August 12, 2010, 07:18:26 AM: Skyvalhunter
It some times sucks to be me.. :chuckle:
For the love of BBQ.Brother Man.All for the love of BBQ.

rasbo
I like to mustard slather every now and again.It acts like a binder for the rub and also helps break down the connective tissue.
What kindof cooker do You run?
Title: Re: Brisket
Post by: donsk16 on August 12, 2010, 07:27:08 AM: Oh man...the pictures just made my desire for making a brisket worse!!!!!

I think I might try it in the next couple weeks!

Does anyone know how a little chief would work, would they run hot enough to smoke via one of those or should I go with my Weber charcoal option?
Title: Re: Brisket
Post by: whitey on August 12, 2010, 07:42:07 AM: The little chef doesnt get hot enough to get the meat out of the unsafe zone of between 40-140..The Weber using an indirect heat option with a few chunks of hard wood would give you good results..

I mop My briskets after they have been on for about 5 hours every hour on the hour.
Title: Re: Brisket
Post by: Soldier5 on August 12, 2010, 07:48:39 AM: I literally started to drool while reading this post.
Title: Re: Brisket
Post by: whitey on August 12, 2010, 07:51:10 AM: Thats ok buddy.Now grab a towel and wipe off the monitor.. :drool:
:chuckle:
I here what your saying Im the one that cooked it and mouth was watering.. :dunno:
Its a normal thing..
Title: Re: Brisket
Post by: turkey buster on August 13, 2010, 02:35:27 PM: hey whitey do you need or want a new best friend, that is a great job
chuck
Title: Re: Brisket
Post by: whitey on August 14, 2010, 07:58:37 AM: Heck Yea Chuck.There is always room for more friends.
Maybe the next time the forum has a pic-nic I can bring the "Iron Hog" to the shin dig..
We can put about 400 lbs of Farm animals on that big dog.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_2581.jpg&hash=5de7c13e57f19a29cbc9f270d031e595f39b4713)

Not to mention the cooker in the front is a grill that burns lump hardwood..While the meat is smoking we can grill chicken wings,hot dogs,tri-tips You name it..Keep me posted if it looks like We are going to have a BBQ.I think Rasbo just had a get together..Maybe next spring We will have to do something like that.
Title: Re: Brisket
Post by: Kent Hunter on September 03, 2010, 08:18:46 AM: I marinade mine over night and then use a dry rub on them before I put them in the bbq/smoker. Temp wise it's "low&slow" for 5 to 8 hrs. Keep the smoke going for most of the time while cooking. And Whitey, you my man have it going with your brisket. That looks GREAT!!
Title: Re: Brisket
Post by: whitey on September 03, 2010, 09:20:35 AM: Kent Hunter
Thank You Sir.
I cook only whole packers the most often weigh 12-13 lbs and I cook them depending on how many are on the cooker for 14-20 hours.
My cooker is all wood fired no propane assist so Its baby sitting it till there done.
175 temp for slicing.
190-200 for pulling.
Enjoy everyone and have a safe weekend.
Whitey.