Omelet wrote:

> I don't want to take the time tho' to attempt to control the
> temperature in my New Braunfels smoker for that long as I lack the
> experience. When I finally go to do one, I plan to smoke it for 5 or
> 6 hours using Mesquite,

I would skip the mesquite, Om; too much risk of bitterness to the meat.
Heck, if not watched carefully it can even mess up an enclosed pit. Mesquite
is fine for high temp grillin', but for 'Q it can make things inedible. For
your neck of the woods, Pecan is good.
--
Dave
www.davebbq.com

Andy wrote:
> The Ranger said...
>
>
>> I've always cooked it fat-side up; this way the collagen melts
>> "through" the meat making it tender and "juicy."
>>
>> The Ranger
>
>
> Do you tenderize (jaccard?) brisket or not?

Nope. The only mechanical method that will tenderize brisket is grinding :-)
--
Dave
www.davebbq.com

notbob wrote:
> On 2007-07-08, BOB > wrote:
>
>
>> I could just use the ranger's explanation...because it works...
>
> I was being facetious. I can do a brisket. But, I'm still waiting
> for the brining thing ....by a few years.

Think osmosis.

--
Dave
www.davebbq.com

In article >,
"Ms P" > wrote:

> "Omelet" > wrote in message
> news
> > In article om>,
> > Sheldon > wrote:
> >
> >> On Jul 8, 10:41?am, Omelet > wrote:
> >> > In article . com>,
> >> >
> >> > Braised????
> >> >
> >> > <gag>
> >>
> >> For someone who's never cooked one or even knows one cut of brisket
> >> from another and disparages the cut name no less you sure are
> >> opinionated... how can you be so opinionated about something of which
> >> you are totally and absolutely ignorant.
> >
> > I've been around LOTS of BBQ'd briskets that friends have cooked at
> > local parties babe. There is WAY too much fat in a Brisket to braise it,
> > even if you trim the hell out of it.
> >
> > On the other hand, it does make one helluva good ground beef. I've used
> > it for that more than once but lately, it's been prices too high.
> > --
> > Peace, Om
>
> So explain corned beef. Corned beef is a trimmed brisket and it's braised.
>
> Ms P

I don't eat corned beef.
I don't like greasy beef. :-P

It needs a way for the fat to drain off as it cooks.
Braised, it's swimming in melted fat and that just grosses me out.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

modom (palindrome guy) wrote:

> Source: (Mimi & JB Hiller), rec.food.cooking
>
> Mimi did a TV demonstration on cooking brisket as I recall.
> --
>
> modom
>
No, I think you're thinking of Kay Hartman doing "Aunt Irene's Brisket"
on "Calling All Cooks"??... back in the early days of FoodTV (when it
was less about commercial sponsorship and more about real food).

I grew up in Dallas (a city girl) and we would slow braise briskets all
the time very slowly at low heat sealed in foil packets to retain all
juices. They came out wonderful and were easy, easy meals to produce for
a crowd at busy times. My mother used to do them or a turkey on moving
days.

Omelet wrote:

>> So explain corned beef. Corned beef is a trimmed brisket and it's braised.
>>
>> Ms P
>
> I don't eat corned beef.
> I don't like greasy beef. :-P
>
> It needs a way for the fat to drain off as it cooks.
> Braised, it's swimming in melted fat and that just grosses me out.

For an easy do ahead meal-Many cooks who braise brisket remove the meat
from the juices, cool and slice, then defat the remaining juices. The
sliced meat is then reheated in the remaining gravy/juices.

In article >,
"Dave Bugg" > wrote:

> Omelet wrote:
>
> > I don't want to take the time tho' to attempt to control the
> > temperature in my New Braunfels smoker for that long as I lack the
> > experience. When I finally go to do one, I plan to smoke it for 5 or
> > 6 hours using Mesquite,
>
> I would skip the mesquite, Om; too much risk of bitterness to the meat.
> Heck, if not watched carefully it can even mess up an enclosed pit. Mesquite
> is fine for high temp grillin', but for 'Q it can make things inedible. For
> your neck of the woods, Pecan is good.

I'll keep that in mind, thanks! :-) Pecan is indeed plentiful.
Right now I have a whole stack of post oak and hackberry on hand...

I use Mesquite for grilling all the time and like the flavor.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Dave Bugg" > wrote:

> Andy wrote:
> > The Ranger said...
> >
> >
> >> I've always cooked it fat-side up; this way the collagen melts
> >> "through" the meat making it tender and "juicy."
> >>
> >> The Ranger
> >
> >
> > Do you tenderize (jaccard?) brisket or not?
>
> Nope. The only mechanical method that will tenderize brisket is grinding :-)

<grins>

That's actually not a bad option.
I've made burger out of brisket and it's fantastic.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 08 Jul 2007 15:46:31 -0400, Goomba38 >
wrote:

>modom (palindrome guy) wrote:
>
>> Source: (Mimi & JB Hiller), rec.food.cooking
>>
>> Mimi did a TV demonstration on cooking brisket as I recall.
>> --
>>
>> modom
>>
>No, I think you're thinking of Kay Hartman doing "Aunt Irene's Brisket"
>on "Calling All Cooks"??... back in the early days of FoodTV (when it
>was less about commercial sponsorship and more about real food).
>
>I grew up in Dallas (a city girl) and we would slow braise briskets all
>the time very slowly at low heat sealed in foil packets to retain all
>juices. They came out wonderful and were easy, easy meals to produce for
>a crowd at busy times. My mother used to do them or a turkey on moving
>days.

You're right. It was Kay. Barb Schaller reposted her recipe in 2002:

[quote]

Subject: CORRECTION! Aunt Irene's Brisket
Original FormatNewsgroups: rec.food.cooking
Date: 1999/12/16

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.

Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.

I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.

Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.

Kay

Aunt Irene's Brisket

1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

[end quote]
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Steve Wertz > wrote:

> On Sun, 08 Jul 2007 13:58:23 -0500, Omelet wrote:
>
> > I've been around LOTS of BBQ'd briskets that friends have cooked at
> > local parties babe. There is WAY too much fat in a Brisket to braise it,
> > even if you trim the hell out of it.
>
> Not at all. A trimmed flat is a great piece to braise. The
> point is what's too fatty. A whole flat is usually too much.
> Cut it in half for it to be more manageable.
>
> > On the other hand, it does make one helluva good ground beef. I've used
> > it for that more than once but lately, it's been prices too high.
>
> I make ground beef from brisket when they go down to $1 or less.
> Usually as part of a holiday promotion.
>
> -sw

It's all relative...
I'm not a fan of really fatty beef for braising.
Grilling, stir frying or roasted on a drip tray, yeah.

But, to each their own!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet said...

> In article >,
> "Dave Bugg" > wrote:
>
>> Andy wrote:
>> > The Ranger said...
>> >
>> >
>> >> I've always cooked it fat-side up; this way the collagen melts
>> >> "through" the meat making it tender and "juicy."
>> >>
>> >> The Ranger
>> >
>> >
>> > Do you tenderize (jaccard?) brisket or not?
>>
>> Nope. The only mechanical method that will tenderize brisket is
>> grinding :-)
>
> <grins>
>
> That's actually not a bad option.
> I've made burger out of brisket and it's fantastic.


I can do that!

For a typical brisket, untrimmed, what's the average lean/fat ratio?

Andy

In article >, Andy <q> wrote:

> Omelet said...
>
> > In article >,
> > "Dave Bugg" > wrote:
> >
> >> Andy wrote:
> >> > The Ranger said...
> >> >
> >> >
> >> >> I've always cooked it fat-side up; this way the collagen melts
> >> >> "through" the meat making it tender and "juicy."
> >> >>
> >> >> The Ranger
> >> >
> >> >
> >> > Do you tenderize (jaccard?) brisket or not?
> >>
> >> Nope. The only mechanical method that will tenderize brisket is
> >> grinding :-)
> >
> > <grins>
> >
> > That's actually not a bad option.
> > I've made burger out of brisket and it's fantastic.
>
>
> I can do that!
>
> For a typical brisket, untrimmed, what's the average lean/fat ratio?
>
> Andy

I'd be guessing, but I'd say at least 75/25, maybe as high as 70/30.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
>
> In article om>,
> Sheldon > wrote:
>
> > On Jul 8, 10:41?am, Omelet > wrote:
> > > In article . com>,
> > >
> > > Sheldon > wrote:
> > > > TammyM wrote:
> > >
> > > > > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > > > > It's a flat cut brisket. I've never cooked one of these on the grill
> > > > > before. What would you do to that son of a gun, cook-wise? I'm
> > > > > undecided and there's plenty of time to go to the store. It's not
> > > > > going to be a trazillion degrees here today, but grillin' would still
> > > > > be my top choice (er....)
> > >
> > > > You don't grill brisket, not unless you grill it by indirect heat long
> > > > and slow, kinda like bbq. I don't think the flat cut makes for good
> > > > bbq anyway, much too lean. Flat cut brisket is best braised.
> > >
> > > Braised????
> > >
> > > <gag>
> >
> > For someone who's never cooked one or even knows one cut of brisket
> > from another and disparages the cut name no less you sure are
> > opinionated... how can you be so opinionated about something of which
> > you are totally and absolutely ignorant.
>
> I've been around LOTS of BBQ'd briskets that friends have cooked at
> local parties babe. There is WAY too much fat in a Brisket to braise it,
> even if you trim the hell out of it.
>
> On the other hand, it does make one helluva good ground beef. I've used
> it for that more than once but lately, it's been prices too high.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I'm afraid you're very wrong here. Brisket does very well braised,
particularly one that is incomplete as in the OP's brisket flat which
lacks the point and the fat cap that are pretty much required for
successful Q'ing.

I recall an episode of ATK where they did an onion braised brisket that
looked rather good. Can probably find the recipe on their site
somewhere.

As for fat and braising, the fat will render out quite nicely and be
left floating on top of the braising liquid where you can readily skim
it off or run the liquid through a fat separator.

Pete C.

Omelet said...

> In article >, Andy <q> wrote:
>
>> Omelet said...
>>
>> > In article >,
>> > "Dave Bugg" > wrote:
>> >
>> >> Andy wrote:
>> >> > The Ranger said...
>> >> >
>> >> >
>> >> >> I've always cooked it fat-side up; this way the collagen melts
>> >> >> "through" the meat making it tender and "juicy."
>> >> >>
>> >> >> The Ranger
>> >> >
>> >> >
>> >> > Do you tenderize (jaccard?) brisket or not?
>> >>
>> >> Nope. The only mechanical method that will tenderize brisket is
>> >> grinding :-)
>> >
>> > <grins>
>> >
>> > That's actually not a bad option.
>> > I've made burger out of brisket and it's fantastic.
>>
>>
>> I can do that!
>>
>> For a typical brisket, untrimmed, what's the average lean/fat ratio?
>>
>> Andy
>
> I'd be guessing, but I'd say at least 75/25, maybe as high as 70/30.


Om,

I'm OK with those numbers!

Fat is where the flavor is!!!

Some will still cook out on the grill.

Who needs Kobe beef??

Thanks,

Andy

In article >,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article om>,
> > Sheldon > wrote:
> >
> > > On Jul 8, 10:41?am, Omelet > wrote:
> > > > In article . com>,
> > > >
> > > > Sheldon > wrote:
> > > > > TammyM wrote:
> > > >
> > > > > > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > > > > > It's a flat cut brisket. I've never cooked one of these on the
> > > > > > grill
> > > > > > before. What would you do to that son of a gun, cook-wise? I'm
> > > > > > undecided and there's plenty of time to go to the store. It's not
> > > > > > going to be a trazillion degrees here today, but grillin' would
> > > > > > still
> > > > > > be my top choice (er....)
> > > >
> > > > > You don't grill brisket, not unless you grill it by indirect heat
> > > > > long
> > > > > and slow, kinda like bbq. I don't think the flat cut makes for good
> > > > > bbq anyway, much too lean. Flat cut brisket is best braised.
> > > >
> > > > Braised????
> > > >
> > > > <gag>
> > >
> > > For someone who's never cooked one or even knows one cut of brisket
> > > from another and disparages the cut name no less you sure are
> > > opinionated... how can you be so opinionated about something of which
> > > you are totally and absolutely ignorant.
> >
> > I've been around LOTS of BBQ'd briskets that friends have cooked at
> > local parties babe. There is WAY too much fat in a Brisket to braise it,
> > even if you trim the hell out of it.
> >
> > On the other hand, it does make one helluva good ground beef. I've used
> > it for that more than once but lately, it's been prices too high.
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > Nicholson
>
> I'm afraid you're very wrong here. Brisket does very well braised,
> particularly one that is incomplete as in the OP's brisket flat which
> lacks the point and the fat cap that are pretty much required for
> successful Q'ing.
>
> I recall an episode of ATK where they did an onion braised brisket that
> looked rather good. Can probably find the recipe on their site
> somewhere.
>
> As for fat and braising, the fat will render out quite nicely and be
> left floating on top of the braising liquid where you can readily skim
> it off or run the liquid through a fat separator.
>
> Pete C.

The OP asked the BEST way to cook it...
I'd not vote for braising, sorry.

Sure if you want to go thru that much trouble skimming off the rendering
but what a PITA!

IMHO Brisket is best BBQ'd but like I've said before, to each their own!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Pete C. said...

> Omelet wrote:
>>
>> In article om>,
>> Sheldon > wrote:
>>
>> > On Jul 8, 10:41?am, Omelet > wrote:
>> > > In article . com>,
>> > >
>> > > Sheldon > wrote:
>> > > > TammyM wrote:
>> > >
>> > > > > Ah, the dumbass names grocery stores come up with for cuts of
>> > > > > meat. It's a flat cut brisket. I've never cooked one of these
>> > > > > on the grill before. What would you do to that son of a gun,
>> > > > > cook-wise? I'm undecided and there's plenty of time to go to
>> > > > > the store. It's not going to be a trazillion degrees here
>> > > > > today, but grillin' would still be my top choice (er....)
>> > >
>> > > > You don't grill brisket, not unless you grill it by indirect heat
>> > > > long and slow, kinda like bbq. I don't think the flat cut makes
>> > > > for good bbq anyway, much too lean. Flat cut brisket is best
>> > > > braised.
>> > >
>> > > Braised????
>> > >
>> > > <gag>
>> >
>> > For someone who's never cooked one or even knows one cut of brisket
>> > from another and disparages the cut name no less you sure are
>> > opinionated... how can you be so opinionated about something of which
>> > you are totally and absolutely ignorant.
>>
>> I've been around LOTS of BBQ'd briskets that friends have cooked at
>> local parties babe. There is WAY too much fat in a Brisket to braise
>> it, even if you trim the hell out of it.
>>
>> On the other hand, it does make one helluva good ground beef. I've used
>> it for that more than once but lately, it's been prices too high.
>> --
>> Peace, Om
>>
>> Remove _ to validate e-mails.
>>
>> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
>> Nicholson
>
> I'm afraid you're very wrong here. Brisket does very well braised,
> particularly one that is incomplete as in the OP's brisket flat which
> lacks the point and the fat cap that are pretty much required for
> successful Q'ing.
>
> I recall an episode of ATK where they did an onion braised brisket that
> looked rather good. Can probably find the recipe on their site
> somewhere.
>
> As for fat and braising, the fat will render out quite nicely and be
> left floating on top of the braising liquid where you can readily skim
> it off or run the liquid through a fat separator.
>
> Pete C.


Ya BUMS!!! Made me look!

I found this.

http://tinyurl.com/2e45na

Got SUPER reviews. Now I'll have to try it.

Andy

In article >, Andy <q> wrote:

> >> >> Nope. The only mechanical method that will tenderize brisket is
> >> >> grinding :-)
> >> >
> >> > <grins>
> >> >
> >> > That's actually not a bad option.
> >> > I've made burger out of brisket and it's fantastic.
> >>
> >>
> >> I can do that!
> >>
> >> For a typical brisket, untrimmed, what's the average lean/fat ratio?
> >>
> >> Andy
> >
> > I'd be guessing, but I'd say at least 75/25, maybe as high as 70/30.
>
>
> Om,
>
> I'm OK with those numbers!
>
> Fat is where the flavor is!!!
>
> Some will still cook out on the grill.
>
> Who needs Kobe beef??
>
> Thanks,
>
> Andy

Even S'wertz endorsed grinding Brisket and so will I. ;-)
It's honestly the gods. It has a texture that is unique and wonderful.

In fact, this gives me some ideas. I've gotten into sausage making
lately and was considering a beef sausage but beef is SO expensive! A
brisket sausage might actually work texture-wise.

Hmmmmmmm....
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

TammyM > wrote:

> Ah, the dumbass names grocery stores come up with for cuts of meat.
> It's a flat cut brisket. I've never cooked one of these on the grill
> before. What would you do to that son of a gun, cook-wise? I'm
> undecided and there's plenty of time to go to the store. It's not
> going to be a trazillion degrees here today, but grillin' would still
> be my top choice (er....)

It is the leaner cut of brisket but should be covered with fat on one
side, which would make it self-basting if grilled. Unlike the point
cut, it does not have a lot of internal fat, though. Brisket is tough,
so should really be cooked low and slow, as in southern-US meaning of
barbecue, or used for stocks and soups. Yet, since you want to cook it
outside, barbecue is an option, as whole briskets are regularly cooked
that way, with the point cut not really giving up any of its fat to the
flat cut, yet the flat cut still coming out tender and juicy. So, yet
another repost .... and adjust accordingly ....

Here is a link to step-by-step instructions. Even Dave Bugg found it
good. :-) I first posted it about seven years ago:
<http://www.texascooking.com/features/apr99brisket.htm>.

Victor

On Sun, 8 Jul 2007 10:04:38 -0500, Steve Wertz
> wrote:

>On Sun, 08 Jul 2007 14:17:17 GMT, TammyM wrote:
>
>> Ah, the dumbass names grocery stores come up with for cuts of meat.
>> It's a flat cut brisket. I've never cooked one of these on the grill
>> before. What would you do to that son of a gun, cook-wise? I'm
>> undecided and there's plenty of time to go to the store. It's not
>> going to be a trazillion degrees here today, but grillin' would still
>> be my top choice (er....)
>
>You have the wrong kind of brisket for cooking outdoors on a
>grill or smoker. You need a full "packer cut brisket", not a
>trimmed flat.
>
>And even then you don't grill it, you cook it indirectly.

OK, but the question was "what would you do to that SOG?" So.... ?

Many thanks to Sheldon and others for answering the question! I have
the option of a very very low grill temp which is what I may do. By
the way, some people call it a BBQ grill, I just call it a grill.

TammyM

On Sun, 08 Jul 2007 14:20:58 -0500, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>On Sun, 08 Jul 2007 13:58:23 -0500, Omelet >
>wrote:

>Mimi did a TV demonstration on cooking brisket as I recall.
>--
>
>modom

No, that was Kay... And here is her Aunt Irene's recipe.

Christine

Courtesy Kay Hartman and her aunt.

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.


Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.


I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.


Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.


Kay


Aunt Irene's Brisket


1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer


Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

On Sun, 8 Jul 2007 12:28:42 -0700, "Dave Bugg" >
wrote:

>Omelet wrote:
>
>> I don't want to take the time tho' to attempt to control the
>> temperature in my New Braunfels smoker for that long as I lack the
>> experience. When I finally go to do one, I plan to smoke it for 5 or
>> 6 hours using Mesquite,
>
>I would skip the mesquite, Om; too much risk of bitterness to the meat.
>Heck, if not watched carefully it can even mess up an enclosed pit. Mesquite
>is fine for high temp grillin', but for 'Q it can make things inedible. For
>your neck of the woods, Pecan is good.

Pecan shaells make wonderfully sweet smoke if you can keep them from
flaming up. I've sometimes found pecan wood smoke to be a little
bitter if there's too much bark in the mix.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Sun, 08 Jul 2007 17:39:26 -0500, "modom (palindrome guy)"
> wrote:


>Pecan shaells make wonderfully sweet smoke if you can keep them from
>flaming up.
Shells
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Steve Wertz wrote:
> On Sun, 8 Jul 2007 12:28:42 -0700, Dave Bugg wrote:
>
>> For your neck of the woods, Pecan is good.
>
> Pecan is one of the all-around best woods. A light hickory of
> sorts. It's my #1 wood lately, and very plentiful here.
>
> But we like to save the pecan wood for ourselves and market that
> mesquite trash instead. Texan's aren't as dumb as they are.

I wish I had access to pecan up here. I love the fruit woods, but pecan is
nice.

--
Dave
www.davebbq.com

I just go to Famous Dave's. Saves me 13 hours and 45 minutes,
a tree, and having to deal with leftovers.

--Blair

Blair P. Houghton wrote:
> I just go to Famous Dave's. Saves me 13 hours and 45 minutes,
> a tree, and having to deal with leftovers.

That's why I do what I do, Blair. Folks love 'Q, many know how to do it, but
they don't always have the time when the craving hits :-D

--
Dave
www.davebbq.com

Omelet wrote:
>
> In article >,
> "Pete C." > wrote:
>
> > Omelet wrote:
> > >
> > > In article om>,
> > > Sheldon > wrote:
> > >
> > > > On Jul 8, 10:41?am, Omelet > wrote:
> > > > > In article . com>,
> > > > >
> > > > > Sheldon > wrote:
> > > > > > TammyM wrote:
> > > > >
> > > > > > > Ah, the dumbass names grocery stores come up with for cuts of meat.
> > > > > > > It's a flat cut brisket. I've never cooked one of these on the
> > > > > > > grill
> > > > > > > before. What would you do to that son of a gun, cook-wise? I'm
> > > > > > > undecided and there's plenty of time to go to the store. It's not
> > > > > > > going to be a trazillion degrees here today, but grillin' would
> > > > > > > still
> > > > > > > be my top choice (er....)
> > > > >
> > > > > > You don't grill brisket, not unless you grill it by indirect heat
> > > > > > long
> > > > > > and slow, kinda like bbq. I don't think the flat cut makes for good
> > > > > > bbq anyway, much too lean. Flat cut brisket is best braised.
> > > > >
> > > > > Braised????
> > > > >
> > > > > <gag>
> > > >
> > > > For someone who's never cooked one or even knows one cut of brisket
> > > > from another and disparages the cut name no less you sure are
> > > > opinionated... how can you be so opinionated about something of which
> > > > you are totally and absolutely ignorant.
> > >
> > > I've been around LOTS of BBQ'd briskets that friends have cooked at
> > > local parties babe. There is WAY too much fat in a Brisket to braise it,
> > > even if you trim the hell out of it.
> > >
> > > On the other hand, it does make one helluva good ground beef. I've used
> > > it for that more than once but lately, it's been prices too high.
> > > --
> > > Peace, Om
> > >
> > > Remove _ to validate e-mails.
> > >
> > > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > > Nicholson
> >
> > I'm afraid you're very wrong here. Brisket does very well braised,
> > particularly one that is incomplete as in the OP's brisket flat which
> > lacks the point and the fat cap that are pretty much required for
> > successful Q'ing.
> >
> > I recall an episode of ATK where they did an onion braised brisket that
> > looked rather good. Can probably find the recipe on their site
> > somewhere.
> >
> > As for fat and braising, the fat will render out quite nicely and be
> > left floating on top of the braising liquid where you can readily skim
> > it off or run the liquid through a fat separator.
> >
> > Pete C.
>
> The OP asked the BEST way to cook it...
> I'd not vote for braising, sorry.
>
> Sure if you want to go thru that much trouble skimming off the rendering
> but what a PITA!

And tending a smoker for 18 hours isn't a PITA?

>
> IMHO Brisket is best BBQ'd but like I've said before, to each their own!

A whole brisket may well be best BBQ'd, however a brisket flat will
produce a very disappointing result in any hands other than a real pro
and the OP's reference to "grilling" a brisket indicates non-pro status.

In summary for the brisket that the OP has, braise it or prepare to be
gnawing on a truck tire...

Pete C.

Sheldon wrote:

> how can you be so opinionated about something of which
> you are totally and absolutely ignorant.


Telegram for Mister Kettle:

"You're BLACK! --Pot"


Bob

Dave Bugg > wrote:
>Blair P. Houghton wrote:
>> I just go to Famous Dave's. Saves me 13 hours and 45 minutes,
>> a tree, and having to deal with leftovers.
>
>That's why I do what I do, Blair. Folks love 'Q, many know how to do it, but
>they don't always have the time when the craving hits :-D

But you're not famous.

FD's has pretty good brisquet for a chain joint. Addictive.
Actually turned me away from the dark side (po'k ribs).

--Blair

Pete C. > wrote:
>
>And tending a smoker for 18 hours isn't a PITA?

Depends on how many time you run out of Shiner Bock.

>> IMHO Brisket is best BBQ'd but like I've said before, to each their own!
>
>A whole brisket may well be best BBQ'd, however a brisket flat will
>produce a very disappointing result in any hands other than a real pro
>and the OP's reference to "grilling" a brisket indicates non-pro status.
>
>In summary for the brisket that the OP has, braise it or prepare to be
>gnawing on a truck tire...

Michelin, ala Antoine.

--Blair

David > wrote:
>Sheldon wrote:
>
>> how can you be so opinionated about something of which
>> you are totally and absolutely ignorant.
>
>
>Telegram for Mister Kettle:
>
>"You're BLACK! --Pot"

In that case, Sheldon is the entire cast-iron cookware
output of the Asian continent.

--Blair

In article >,
"modom (palindrome guy)" > wrote:

> On Sun, 8 Jul 2007 12:28:42 -0700, "Dave Bugg" >
> wrote:
>
> >Omelet wrote:
> >
> >> I don't want to take the time tho' to attempt to control the
> >> temperature in my New Braunfels smoker for that long as I lack the
> >> experience. When I finally go to do one, I plan to smoke it for 5 or
> >> 6 hours using Mesquite,
> >
> >I would skip the mesquite, Om; too much risk of bitterness to the meat.
> >Heck, if not watched carefully it can even mess up an enclosed pit. Mesquite
> >is fine for high temp grillin', but for 'Q it can make things inedible. For
> >your neck of the woods, Pecan is good.
>
> Pecan shaells make wonderfully sweet smoke if you can keep them from
> flaming up. I've sometimes found pecan wood smoke to be a little
> bitter if there's too much bark in the mix.
> --
>
> modom

Pecan shells eh?

They use those a lot for mulching around here.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Pete C." > wrote:

> > The OP asked the BEST way to cook it...
> > I'd not vote for braising, sorry.
> >
> > Sure if you want to go thru that much trouble skimming off the rendering
> > but what a PITA!
>
> And tending a smoker for 18 hours isn't a PITA?

Which is why I plan on partially Q'ing it then finishing it in the table
top oven, but it's jolly well going up on a rack so that fat can drain
off. The nice thing about the table top oven is that it holds in a lot
more moisture than a conventional oven. I've been getting the best roast
poultry results, especially the breast meat, than I've EVER gotten any
other way!


>
> >
> > IMHO Brisket is best BBQ'd but like I've said before, to each their own!
>
> A whole brisket may well be best BBQ'd, however a brisket flat will
> produce a very disappointing result in any hands other than a real pro
> and the OP's reference to "grilling" a brisket indicates non-pro status.

There is that. ;-)

>
> In summary for the brisket that the OP has, braise it or prepare to be
> gnawing on a truck tire...
>
> Pete C.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Pete C. > wrote:
> >
> >And tending a smoker for 18 hours isn't a PITA?
>
> Depends on how many time you run out of Shiner Bock.

<lol>
Or 'ritas...

>
> >> IMHO Brisket is best BBQ'd but like I've said before, to each their own!
> >
> >A whole brisket may well be best BBQ'd, however a brisket flat will
> >produce a very disappointing result in any hands other than a real pro
> >and the OP's reference to "grilling" a brisket indicates non-pro status.
> >
> >In summary for the brisket that the OP has, braise it or prepare to be
> >gnawing on a truck tire...
>
> Michelin, ala Antoine.
>
> --Blair
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 8 Jul 2007 18:35:41 -0500, Steve Wertz
> wrote:

>On Sun, 08 Jul 2007 22:06:13 GMT, TammyM wrote:
>
>> On Sun, 8 Jul 2007 10:04:38 -0500, Steve Wertz
>> > wrote:
>>
>>>On Sun, 08 Jul 2007 14:17:17 GMT, TammyM wrote:
>>>
>>>> Ah, the dumbass names grocery stores come up with for cuts of meat.
>>>> It's a flat cut brisket. I've never cooked one of these on the grill
>>>> before. What would you do to that son of a gun, cook-wise? I'm
>>>> undecided and there's plenty of time to go to the store. It's not
>>>> going to be a trazillion degrees here today, but grillin' would still
>>>> be my top choice (er....)
>>>
>>>You have the wrong kind of brisket for cooking outdoors on a
>>>grill or smoker. You need a full "packer cut brisket", not a
>>>trimmed flat.
>>>
>>>And even then you don't grill it, you cook it indirectly.
>>
>> OK, but the question was "what would you do to that SOG?" So.... ?
>
>Silly me. I thought you said grilling it was your "top choice".
>Go ahead, grill it ferchristsakes.

I did. Top, not only, choice. I asked the question because I'm
unfamiliar with the cut. But I also asked (and the point of the post
was) what YOU would do ferchristsakes, Mr. Cranky!

>> Many thanks to Sheldon and others for answering the question! I have
>> the option of a very very low grill temp which is what I may do. By
>> the way, some people call it a BBQ grill, I just call it a grill.
>
>Whatever you're going to do with it, it's too late unless you
>want to eat at 9-10pm. 2am if you still insist on cooking it on
>your grill.

I ended up putting it in the freezer for later. I'm having surgery
tomorrow and have to fast today. Clear jello. Miso soup (sans dashi
and tofu).

TammyM

TammyM

On Sun, 8 Jul 2007 23:47:33 +0200, (Victor Sack)
wrote:

>TammyM > wrote:
>
>> Ah, the dumbass names grocery stores come up with for cuts of meat.
>> It's a flat cut brisket. I've never cooked one of these on the grill
>> before. What would you do to that son of a gun, cook-wise? I'm
>> undecided and there's plenty of time to go to the store. It's not
>> going to be a trazillion degrees here today, but grillin' would still
>> be my top choice (er....)
>
>It is the leaner cut of brisket but should be covered with fat on one
>side, which would make it self-basting if grilled. Unlike the point
>cut, it does not have a lot of internal fat, though. Brisket is tough,
>so should really be cooked low and slow, as in southern-US meaning of
>barbecue, or used for stocks and soups. Yet, since you want to cook it
>outside, barbecue is an option, as whole briskets are regularly cooked
>that way, with the point cut not really giving up any of its fat to the
>flat cut, yet the flat cut still coming out tender and juicy. So, yet
>another repost .... and adjust accordingly ....
>
>Here is a link to step-by-step instructions. Even Dave Bugg found it
>good. :-) I first posted it about seven years ago:
><http://www.texascooking.com/features/apr99brisket.htm>.

Great link. Hey, if it comes from a guy named Bubba, it HAS to be
good.

TammyM, will try it when the brisket exits the freezer

On Jul 8, 9:16 pm, "Dave Bugg" > wrote:
> Blair P. Houghton wrote:
> > I just go to Famous Dave's. Saves me 13 hours and 45 minutes,
> > a tree, and having to deal with leftovers.
>
> That's why I do what I do, Blair. Folks love 'Q, many know how to do it, but
> they don't always have the time when the craving hits :-D
>
> --
> Davewww.davebbq.com

So, when are you expanding operations to the east coast?

...fred

kuvasz guy > wrote in message
ups.com...
> On Jul 8, 9:16 pm, "Dave Bugg" > wrote:
>> Blair P. Houghton wrote:
>> > I just go to Famous Dave's. Saves me 13 hours and 45
>> > minutes,
>> > a tree, and having to deal with leftovers.
>>
>> That's why I do what I do, Blair. Folks love 'Q, many
>> know how to do it, but they don't always have the time
>> when the craving hits :-D
>>
> So, when are you expanding operations to the east coast?
>
Screw that! Propagate the West Coast first with franchises,
starting with Nocal first! Build it. They will come.

The Ranger

In article >,
(TammyM) wrote:

> >Here is a link to step-by-step instructions. Even Dave Bugg found it
> >good. :-) I first posted it about seven years ago:
> ><http://www.texascooking.com/features/apr99brisket.htm>.
>
> Great link. Hey, if it comes from a guy named Bubba, it HAS to be
> good.
>
> TammyM, will try it when the brisket exits the freezer

Best of luck with the Surgery Tammy!

C-ya when you get back!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve Wertz > wrote in news:crwjp212mp1e
:

> ... Texan's aren't as dumb as they are.

Well, that's your opinion.