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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Brisket ideas
We usually do pork, but I'm preparing to cook my second brisket. The first
nearly a year ago used the Red Caldwell recipe in the FAQ. I have to say it was very good, but now looking for other suggestions. We use a BGE, if that matters at all. I look forward to the suggestions. |
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"bk" > wrote in message ... > We usually do pork, but I'm preparing to cook my second brisket. The first > nearly a year ago used the Red Caldwell recipe in the FAQ. I have to say > it was very good, but now looking for other suggestions. We use a BGE, if > that matters at all. I look forward to the suggestions. Cook it. Eat it. What exactly are you looking for? Rubs? Methods? Sauces? I like lots of black pepper, garlic, a little brown sugar and cook until done. Sauce, if any, on the side. |
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"bk" > wrote in message ... > We usually do pork, but I'm preparing to cook my second brisket. The first > nearly a year ago used the Red Caldwell recipe in the FAQ. I have to say > it was very good, but now looking for other suggestions. We use a BGE, if > that matters at all. I look forward to the suggestions. Cook it. Eat it. What exactly are you looking for? Rubs? Methods? Sauces? I like lots of black pepper, garlic, a little brown sugar and cook until done. Sauce, if any, on the side. |
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On 20-Oct-2004, "Edwin Pawlowski" > wrote: > "bk" > wrote in message > ... > > We usually do pork, but I'm preparing to cook my second brisket. The first > > nearly a year ago used the Red Caldwell recipe in the FAQ. I have to say > > it was very good, but now looking for other suggestions. We use a BGE, if > > that matters at all. I look forward to the suggestions. > > Cook it. Eat it. > > What exactly are you looking for? Rubs? Methods? Sauces? > > I like lots of black pepper, garlic, a little brown sugar and cook until > done. Sauce, if any, on the side. I agree with Ed right down to the bone. And I rub mine with the same thing. You should be safe with a BGE, but for others, I warn you to be careful of the temp if you use brown sugar. Burnt sugar bark tastes like S$%^. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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On 20-Oct-2004, "Edwin Pawlowski" > wrote: > "bk" > wrote in message > ... > > We usually do pork, but I'm preparing to cook my second brisket. The first > > nearly a year ago used the Red Caldwell recipe in the FAQ. I have to say > > it was very good, but now looking for other suggestions. We use a BGE, if > > that matters at all. I look forward to the suggestions. > > Cook it. Eat it. > > What exactly are you looking for? Rubs? Methods? Sauces? > > I like lots of black pepper, garlic, a little brown sugar and cook until > done. Sauce, if any, on the side. I agree with Ed right down to the bone. And I rub mine with the same thing. You should be safe with a BGE, but for others, I warn you to be careful of the temp if you use brown sugar. Burnt sugar bark tastes like S$%^. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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"Edwin Pawlowski" > wrote in message om... > > "bk" > wrote in message > ... >> We usually do pork, but I'm preparing to cook my second brisket. The >> first nearly a year ago used the Red Caldwell recipe in the FAQ. I have >> to say it was very good, but now looking for other suggestions. We use a >> BGE, if that matters at all. I look forward to the suggestions. > > Cook it. Eat it. > > What exactly are you looking for? Rubs? Methods? Sauces? > > I like lots of black pepper, garlic, a little brown sugar and cook until > done. Sauce, if any, on the side. > I guess I'm probly looking most for rubs and method. Sauce would be on side. The concern is dried out meat, if not mopped or basted. We had some really bad briskets, but we loved Big Jim's which is obviously simple, very moist and tasty. |
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"bk" > wrote in message
ink.net... > > "Edwin Pawlowski" > wrote in message > om... > > > > "bk" > wrote in message > > ... > >> We usually do pork, but I'm preparing to cook my second brisket. The > >> first nearly a year ago used the Red Caldwell recipe in the FAQ. I have > >> to say it was very good, but now looking for other suggestions. We use a > >> BGE, if that matters at all. I look forward to the suggestions. > > > > Cook it. Eat it. > > > > What exactly are you looking for? Rubs? Methods? Sauces? > > > > I like lots of black pepper, garlic, a little brown sugar and cook until > > done. Sauce, if any, on the side. > > > I guess I'm probly looking most for rubs and method. Sauce would be on side. > The concern is dried out meat, if not mopped or basted. We had some really > bad > briskets, but we loved Big Jim's which is obviously simple, very moist and > tasty. IMO mopping is a waste of time and good heat. Tend the fire & the meat. A big fork is your friend. __________ ht_redneck For email replies, remove an l |
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Snippage -
>> I guess I'm probly looking most for rubs and method. Sauce would be on >> side. >> The concern is dried out meat, if not mopped or basted. We had some >> really >> bad >> briskets, but we loved Big Jim's which is obviously simple, very moist >> and >> tasty. > > IMO mopping is a waste of time and good heat. Tend the fire & the meat. A > big > fork is your friend. > I agree with Tyler and what he's referring to is "the fork test" for briskets. Stick a fork in the flat. When it slides in and twists easily, the brisket is done, regardless of time and temperature. Ignore the fork test and you may wind up with either a tough piece of meat or a dried out brisket. Jack Curry |
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On 21-Oct-2004, "bk" > wrote: > "Edwin Pawlowski" > wrote in message > om... > > > > "bk" > wrote in message > > ... > >> We usually do pork, but I'm preparing to cook my second brisket. The > >> first nearly a year ago used the Red Caldwell recipe in the FAQ. I have > >> to say it was very good, but now looking for other suggestions. We use a > >> BGE, if that matters at all. I look forward to the suggestions. <snipped a bunch here> > > > I guess I'm probly looking most for rubs and method. Sauce would be on side. > The concern is dried out meat, if not mopped or basted. We had some really > bad > briskets, but we loved Big Jim's which is obviously simple, very moist and > tasty. Big Jim does nothing tricky with his cooking. His stated position on seasoning is mostly just S&P. I, like Big Jim and some others cook at somewhat higher temperatures then the purist 225°. If you was to ask Big JIm outright, I suspect that he never cooks that low. ). I cook around 300° or so. So did the Hound (God rest his soul), and I think the Bridegroom will tell you the same thing. Methinks you're pursuing that low and slow philosophy to the point where you're produciing a form of jerky instead of brisket. I neither mop nor baste. If you're peeking or mopping or basting, you're not cooking. I spend the time drinking beer. I don't even turn it over or move it around. I put it in the pit, work on controlling the fire and cook it until it's done. (My God I've let the secret out of the bag.) My apologies to the group. I've destroyed the Mysticism and now we're no longer needed. PS, Don't be bashful, just ask Big Jim. He will tell you exactly how he produced that brisket that you liked. Big Jim doesn't have any cooking secrets and he'll be the first to tell you so. Nobody who is a regular in this group has any secret recipes or cooking methods. Don't be surprised though if you follow a recipe exactly and don't come up with the same product that the author did. It's all in the wrist. And they can't give you that. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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On 21-Oct-2004, "bk" > wrote: > "Edwin Pawlowski" > wrote in message > om... > > > > "bk" > wrote in message > > ... > >> We usually do pork, but I'm preparing to cook my second brisket. The > >> first nearly a year ago used the Red Caldwell recipe in the FAQ. I have > >> to say it was very good, but now looking for other suggestions. We use a > >> BGE, if that matters at all. I look forward to the suggestions. <snipped a bunch here> > > > I guess I'm probly looking most for rubs and method. Sauce would be on side. > The concern is dried out meat, if not mopped or basted. We had some really > bad > briskets, but we loved Big Jim's which is obviously simple, very moist and > tasty. Big Jim does nothing tricky with his cooking. His stated position on seasoning is mostly just S&P. I, like Big Jim and some others cook at somewhat higher temperatures then the purist 225°. If you was to ask Big JIm outright, I suspect that he never cooks that low. ). I cook around 300° or so. So did the Hound (God rest his soul), and I think the Bridegroom will tell you the same thing. Methinks you're pursuing that low and slow philosophy to the point where you're produciing a form of jerky instead of brisket. I neither mop nor baste. If you're peeking or mopping or basting, you're not cooking. I spend the time drinking beer. I don't even turn it over or move it around. I put it in the pit, work on controlling the fire and cook it until it's done. (My God I've let the secret out of the bag.) My apologies to the group. I've destroyed the Mysticism and now we're no longer needed. PS, Don't be bashful, just ask Big Jim. He will tell you exactly how he produced that brisket that you liked. Big Jim doesn't have any cooking secrets and he'll be the first to tell you so. Nobody who is a regular in this group has any secret recipes or cooking methods. Don't be surprised though if you follow a recipe exactly and don't come up with the same product that the author did. It's all in the wrist. And they can't give you that. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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"mtbchip" > wrote in message ... > GIANT SNIP > > O.K.! Today is my FIRST brisket in the Kamado, and I'm ready to follow > directions. If I cook this 6 pound brisket at 250°, about how long. I'm > using a foiled pizza stone for heat deflection and a drip pan filled with > fresh cut herbs and 1/2 full of water. > > Any suggestions. The boy hits he rack tonight at 9:00 for 6:00 dinner > tomorrow. > > Chip > San Diego Roughly 1.5 hrs per pound, but the answer is FORK TEST, not time or temperature. When a fork slides into the flat and twists easily, it's done. And the water thing? Waste of time and water. Jack Curry |
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"Brick" > wrote in message ... > > On 21-Oct-2004, "bk" > wrote: > > > "Edwin Pawlowski" > wrote in message > > om... > > > > > > "bk" > wrote in message > > > ... > > >> We usually do pork, but I'm preparing to cook my second brisket. The > > >> first nearly a year ago used the Red Caldwell recipe in the FAQ. I have > > >> to say it was very good, but now looking for other suggestions. We use a > > >> BGE, if that matters at all. I look forward to the suggestions. > > <snipped a bunch here> > > > > > > I guess I'm probly looking most for rubs and method. Sauce would be on side. > > The concern is dried out meat, if not mopped or basted. We had some really > > bad > > briskets, but we loved Big Jim's which is obviously simple, very moist and > > tasty. > > Big Jim does nothing tricky with his cooking. His stated position on seasoning > is mostly just S&P. I, like Big Jim and some others cook at somewhat higher > temperatures then the purist 225°. If you was to ask Big JIm outright, I suspect > that he never cooks that low. ). I cook around 300° or so. So > did the Hound (God rest his soul), and I think the Bridegroom will tell you the > same thing. Methinks you're pursuing that low and slow philosophy to the point > where you're produciing a form of jerky instead of brisket. I neither mop nor baste. > If you're peeking or mopping or basting, you're not cooking. I spend the time > drinking beer. I don't even turn it over or move it around. I put it in the pit, work > on controlling the fire and cook it until it's done. (My God I've let the secret out > of the bag.) My apologies to the group. I've destroyed the Mysticism and now > we're no longer needed. My sentiments exactly Brick. Every once in a while I'll admit to taking a peek. But the meat never moves unless I discover I've placed it so an end is cooking too fast or something. The only thing I will mop is a cheese cloth enrobed turkey to keep the skin moist and tender until it's almost done. About 30 min. before it's finished, I will disrobe it and crisp the skin. __________ ht_redneck For email replies, remove an l |
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"mtbchip" > wrote in message
... > in article , Jack Curry at Jack-CurryRemove > wrote on 10/21/04 7:05 PM: > > > > > "mtbchip" > wrote in message > > ... > >> GIANT SNIP > >> > >> O.K.! Today is my FIRST brisket in the Kamado, and I'm ready to follow > >> directions. If I cook this 6 pound brisket at 250°, about how long. I'm > >> using a foiled pizza stone for heat deflection and a drip pan filled with > >> fresh cut herbs and 1/2 full of water. > >> > >> Any suggestions. The boy hits he rack tonight at 9:00 for 6:00 dinner > >> tomorrow. > >> > >> Chip > >> San Diego > > > > Roughly 1.5 hrs per pound, but the answer is FORK TEST, not time or > > temperature. When a fork slides into the flat and twists easily, it's done. > > And the water thing? Waste of time and water. > > > > Jack Curry > > > O.K., I'll skip the water, move the brisket on to the upper grill, and use > an empty tin on the main grill to collect drippings for the gravy. At 1.5 > X 5.89 pounds, I'll aim for 8 hours at 225°-250°. I'll fire up the K7 at > 8AM, cook until 4PM , but not until the "fork of fortitude" says so. > > Thanks SO much to all that post here. Great place to learn and not burn > the meat! > > Chip Be careful here. At 6 lbs., I suspect your brisket is a flat, not a full packer cut. If so, the 1.5 hrs./lb. goes out the window. Not nearly as much fat or connective tissue to deal with. It may be done _a lot_ faster. Repeat after me, "the fork is my friend". __________ ht_redneck For email replies, remove an l |
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"mtbchip" > wrote in message
... > in article , Jack Curry at Jack-CurryRemove > wrote on 10/21/04 7:05 PM: > > > > > "mtbchip" > wrote in message > > ... > >> GIANT SNIP > >> > >> O.K.! Today is my FIRST brisket in the Kamado, and I'm ready to follow > >> directions. If I cook this 6 pound brisket at 250°, about how long. I'm > >> using a foiled pizza stone for heat deflection and a drip pan filled with > >> fresh cut herbs and 1/2 full of water. > >> > >> Any suggestions. The boy hits he rack tonight at 9:00 for 6:00 dinner > >> tomorrow. > >> > >> Chip > >> San Diego > > > > Roughly 1.5 hrs per pound, but the answer is FORK TEST, not time or > > temperature. When a fork slides into the flat and twists easily, it's done. > > And the water thing? Waste of time and water. > > > > Jack Curry > > > O.K., I'll skip the water, move the brisket on to the upper grill, and use > an empty tin on the main grill to collect drippings for the gravy. At 1.5 > X 5.89 pounds, I'll aim for 8 hours at 225°-250°. I'll fire up the K7 at > 8AM, cook until 4PM , but not until the "fork of fortitude" says so. > > Thanks SO much to all that post here. Great place to learn and not burn > the meat! > > Chip Be careful here. At 6 lbs., I suspect your brisket is a flat, not a full packer cut. If so, the 1.5 hrs./lb. goes out the window. Not nearly as much fat or connective tissue to deal with. It may be done _a lot_ faster. Repeat after me, "the fork is my friend". __________ ht_redneck For email replies, remove an l |
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>
> Be careful here. At 6 lbs., I suspect your brisket is a flat, not a full > packer > cut. If so, the 1.5 hrs./lb. goes out the window. > > Not nearly as much fat or connective tissue to deal with. It may be done > _a lot_ > faster. > > Repeat after me, "the fork is my friend". > Good point, Tyler. I forgot about that, since I only do packers. Jack Curry |
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>
> Be careful here. At 6 lbs., I suspect your brisket is a flat, not a full > packer > cut. If so, the 1.5 hrs./lb. goes out the window. > > Not nearly as much fat or connective tissue to deal with. It may be done > _a lot_ > faster. > > Repeat after me, "the fork is my friend". > Good point, Tyler. I forgot about that, since I only do packers. Jack Curry |
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On 22-Oct-2004, "Tyler Hopper" > wrote: > "Brick" > wrote in message ... > > > > On 21-Oct-2004, "bk" > wrote: > > > > > "Edwin Pawlowski" > wrote in message > > > om... > > > > > > > > "bk" > wrote in message <humongous snip> > > My sentiments exactly Brick. Every once in a while I'll admit to taking a peek. > But the meat never moves unless I discover I've placed it so an end is cooking > too fast or something. > About the hardest thing for me to learn was to avoid peeking every few minutes. Early on though, I learned to approximate how long a cook would take and then force myself to not look until at least the 2/3rds point. Eventually I got to where I don't even insert a temp probe until then. I hear what you're saying about one end cooking to fast. I have to watch out for that when my pit is completely full. That's one exception to my no peek rule. My pit is a lot hotter next to the firebox then on the other end. > The only thing I will mop is a cheese cloth enrobed turkey to keep the skin > moist and tender until it's almost done. About 30 min. before it's finished, I > will disrobe it and crisp the skin. > I haven't roasted a bird in quite some time. I've pretty much taken to spatchcock and grill. I roasted quite a few birds a couple of years back though and I can't knock that either. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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On 22-Oct-2004, "Tyler Hopper" > wrote: > "Brick" > wrote in message ... > > > > On 21-Oct-2004, "bk" > wrote: > > > > > "Edwin Pawlowski" > wrote in message > > > om... > > > > > > > > "bk" > wrote in message <humongous snip> > > My sentiments exactly Brick. Every once in a while I'll admit to taking a peek. > But the meat never moves unless I discover I've placed it so an end is cooking > too fast or something. > About the hardest thing for me to learn was to avoid peeking every few minutes. Early on though, I learned to approximate how long a cook would take and then force myself to not look until at least the 2/3rds point. Eventually I got to where I don't even insert a temp probe until then. I hear what you're saying about one end cooking to fast. I have to watch out for that when my pit is completely full. That's one exception to my no peek rule. My pit is a lot hotter next to the firebox then on the other end. > The only thing I will mop is a cheese cloth enrobed turkey to keep the skin > moist and tender until it's almost done. About 30 min. before it's finished, I > will disrobe it and crisp the skin. > I haven't roasted a bird in quite some time. I've pretty much taken to spatchcock and grill. I roasted quite a few birds a couple of years back though and I can't knock that either. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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"Tyler Hopper" > wrote in message news:%C0ed.16564>
> The only thing I will mop is a cheese cloth enrobed turkey to keep the skin > moist and tender until it's almost done. About 30 min. before it's finished, I > will disrobe it and crisp the skin. > Ahhh, my skin ended up a bit too crisp cooking it inside the barrell with the fire on one side. Good tip, thanks! Dale -- |
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bk wrote:
SNIP > I guess I'm probly looking most for rubs and method. Sauce would be on side. > The concern is dried out meat, if not mopped or basted. We had some really > bad > briskets, but we loved Big Jim's which is obviously simple, very moist and > tasty. > > Hey, bk I use this recipe and marinade/soak the brisket plus inject, let sit for 3 days than cook. I don't use it to mop as I cook my brisket indirect. Brisket Mop – Walter Jetton 1 qt. Beef stock 1 cup Worcestershire ½ cup Vinegar, white ½ cup Oil 2.25 tsp. Salt 2.25 tsp. Mustard, dry 2.25 tsp. MSG/Accent 2.25 tsp. Paprika 1.5 tsp. Tabasco 1.5 tsp. Garlic powder 1.5 tsp. Chili powder ..75 tsp Bay leaf, ground Combine all ingredients, bring to a boil, remove from heat, let stand over night. Pied, aka sweets, aka mike willsey |
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