we want to grill a beef brisket for Saturday's game - a little bevo!
what are your suggestions, things to try, things to avoid...
what are your suggestions, things to try, things to avoid...
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- Thread starter iambrutus
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BuckBackHome
Wolverine is largest member of weasel family
My suggestion is to PM SATXBuck as he cooked a brisket this weekend (and invited none of us over!).
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The key to cooking a good brisket is to cook it very slowly for a long period of time. A smoker would work great if you have one of those. I don't think a grills heat would be consistent enough to make a good brisket. If you have one of those aluminum roasting pans for the oven, I would use that. Sear each side of the brisket to seal the juices in and the oven roast the thing for 5 or so hours and you'll have a damn good brisket.
Also you'll need to find a good dry rub or a nice marinade to put on it to give it that crispy outside and juicy inside. Check Emerils web page. I seem to remember him doing a brisket not too long ago that looked amazing.
Also you'll need to find a good dry rub or a nice marinade to put on it to give it that crispy outside and juicy inside. Check Emerils web page. I seem to remember him doing a brisket not too long ago that looked amazing.
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This one sounds really good. Like I said... the key is the rub. Gotta rub your meat. 
<TABLE cellSpacing=0 cellPadding=0 width=570 border=0><TBODY><TR vAlign=top><TD class=bodytext width="100%">1 (6 to 8-pound) beef brisket
1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
Preheat the oven or smoker to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.
Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.
Enjoy!
</TD></TR></TBODY></TABLE>
<TABLE cellSpacing=0 cellPadding=0 width=570 border=0><TBODY><TR vAlign=top><TD class=bodytext width="100%">1 (6 to 8-pound) beef brisket
1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
Preheat the oven or smoker to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.
Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.
Enjoy!
</TD></TR></TBODY></TABLE>
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Here's another:
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.
Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.
Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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BuckeyeRyn
Calling all friends & people I met on the way down
Did someone mention steak???? oh my bad, just brisket...
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I went to a place called The Salt Lick for dinner today. It's about 25 miles outside of Austin, and is widely known as a great BBQ place.
For good reason. As long as you know ahead of time that you have to pay cash and BYOB, that place is BBQ heaven. I showed up with a six-pack of Shiner Blonde and a hearty appetite, after hiking in a couple of State Parks and skipping lunch.
I ordered 'family style', which apparently meant I was eating for a family of four. I asked them to skip the baked beans and cole slaw (I mean, why fill up on that stuff?). So they bring out a bowl of potato salad, a huge jalapeno, and a plate of sliced brisket, sausage and ribs. Then they set a pint of BBQ sauce on the table. Family style means that they keep bringing you food as long as you want more.
The ribs (dry rubbed, with sauce added as they're cooked) were great, but the brisket and the sausage was definitely the best I've ever had.
Anyway, I ate more meat than than the Olympic figure skating team. My cholesterol level probably went up about 30 points, but sometimes you've gotta day "I don't give a shit". I didn't quite finish the pint of sauce, but probably could have if I was really laying it on.
I felt a little guilty knowing that there are a billion people without a decent meal, but I did make sure I didn't waste any food!
So if you make it to Austin, a trip to The Salt Lick is highly recommended. It's better than the BBQ places I've been to in KC and South Carolina.
For good reason. As long as you know ahead of time that you have to pay cash and BYOB, that place is BBQ heaven. I showed up with a six-pack of Shiner Blonde and a hearty appetite, after hiking in a couple of State Parks and skipping lunch.
I ordered 'family style', which apparently meant I was eating for a family of four. I asked them to skip the baked beans and cole slaw (I mean, why fill up on that stuff?). So they bring out a bowl of potato salad, a huge jalapeno, and a plate of sliced brisket, sausage and ribs. Then they set a pint of BBQ sauce on the table. Family style means that they keep bringing you food as long as you want more.
The ribs (dry rubbed, with sauce added as they're cooked) were great, but the brisket and the sausage was definitely the best I've ever had.
Anyway, I ate more meat than than the Olympic figure skating team. My cholesterol level probably went up about 30 points, but sometimes you've gotta day "I don't give a shit". I didn't quite finish the pint of sauce, but probably could have if I was really laying it on.
I felt a little guilty knowing that there are a billion people without a decent meal, but I did make sure I didn't waste any food!
So if you make it to Austin, a trip to The Salt Lick is highly recommended. It's better than the BBQ places I've been to in KC and South Carolina.
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Maurice Clarett
Former Football Playa
I think you could pull off a brisket pretty well on the grill if you use indirect heat.
Gas: Turn off the burner directly under the meat and keep the other(s) on medium or medium-high. Cook it covered for a long time (I don't know how long).
Charcoal: Once the coals are hot, push them to one side of the grill and set the brisket on the other. Cover it ...
Smoke would be nice. Soak some wood chips in beer, wrap them in foil and lay them directly on the charcoal or burners. Replace when burned out.
Gas: Turn off the burner directly under the meat and keep the other(s) on medium or medium-high. Cook it covered for a long time (I don't know how long).
Charcoal: Once the coals are hot, push them to one side of the grill and set the brisket on the other. Cover it ...
Smoke would be nice. Soak some wood chips in beer, wrap them in foil and lay them directly on the charcoal or burners. Replace when burned out.
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gregorylee
I'd rather be napping!!
SIMV is right, you don't "grill" Brisket, you smoke it. Rule of thumb on charcoal or wood smokers is 1 to 1.25 hours per pound. Gas is for pussies, don't be a pussy.
Get a good rub, sear it in an iron skillet, then place it in the smoker. That is what you need to do.
Oh, and if you could post your address that would help too!
Get a good rub, sear it in an iron skillet, then place it in the smoker. That is what you need to do.
Oh, and if you could post your address that would help too!
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OSUsushichic
Fired up! Ready to go!
I'm salivating!
Southwest Brisket Dinner from Austin
Ingredients:
5 pounds beef brisket, trimmed of fat
2 to 3 dried ancho chiles
1 to 2 dried negro chiles
1/4 cup dried porcini mushrooms
1 1/2 teaspoons cumin seeds
freshly ground pepper
salt
2 tablespoons vegetable oil
1/2 cup red wine
2 tablespoons tomato paste
2 1/2 x 3-inch strips orange zest
1 small cinnamon stick
1 bay leaf
6 cloves garlic, peeled
1 large Spanish onion, cut into 8 wedges
Directions:
1. Cover chiles with 2 cups boiling water in a large bowl. Cover mushrooms with 1/2 cup boiling water in a small bowl. Cover and soak 20 minutes until softened. Pull stems from chiles and remove seeds. Rinse grit from mushrooms. Reserve liquids for cooking.
2. Heat oven to 325 degrees. Toast cumin seeds in a small skillet over Medium heat 40 seconds until fragrant. Pound to a coarse powder in a mortar or chop coarsely with a knife.
3. Season both sides of brisket with pepper and salt. Rub top with 1 teaspoon cumin. Heat oil in a large roasting pan over Medium-High heat (use two burners if necessary). Brown the brisket 3 minutes per side. Reduce heat to Low.
4. Combine wine, tomato paste, orange zest, cinnamon stick and bay leaf with reserved soaking liquid. Pour around brisket. Add garlic, onion, chiles and mushrooms around brisket.
5. Cover tightly and bake for 2 1/2 to 3 hours. Remove from oven and let stand 15 minutes.
6. Remove the cinnamon, bay leaf and orange zest from cooking liquid. Puree the chiles, mushrooms, onion and garlic with the cooking liquid in a food processor or blender. Season sauce with salt, pepper and remaining 1/2 teaspoon cumin.
7. Carve beef into 1/4-inch thick slices. Serve beef with warmed sauce.
12 - 14 servings
Prep Time: 30 minutes
Cook Time: 2 1/2 - 3 hours
Serving Suggestions: Serve Southwest Brisket with Wild Rice or Chili Mashed Sweet Potatoes and Roasted Squash and Sweet Peppers.
Southwest Brisket Dinner from Austin
Ingredients:
5 pounds beef brisket, trimmed of fat
2 to 3 dried ancho chiles
1 to 2 dried negro chiles
1/4 cup dried porcini mushrooms
1 1/2 teaspoons cumin seeds
freshly ground pepper
salt
2 tablespoons vegetable oil
1/2 cup red wine
2 tablespoons tomato paste
2 1/2 x 3-inch strips orange zest
1 small cinnamon stick
1 bay leaf
6 cloves garlic, peeled
1 large Spanish onion, cut into 8 wedges
Directions:
1. Cover chiles with 2 cups boiling water in a large bowl. Cover mushrooms with 1/2 cup boiling water in a small bowl. Cover and soak 20 minutes until softened. Pull stems from chiles and remove seeds. Rinse grit from mushrooms. Reserve liquids for cooking.
2. Heat oven to 325 degrees. Toast cumin seeds in a small skillet over Medium heat 40 seconds until fragrant. Pound to a coarse powder in a mortar or chop coarsely with a knife.
3. Season both sides of brisket with pepper and salt. Rub top with 1 teaspoon cumin. Heat oil in a large roasting pan over Medium-High heat (use two burners if necessary). Brown the brisket 3 minutes per side. Reduce heat to Low.
4. Combine wine, tomato paste, orange zest, cinnamon stick and bay leaf with reserved soaking liquid. Pour around brisket. Add garlic, onion, chiles and mushrooms around brisket.
5. Cover tightly and bake for 2 1/2 to 3 hours. Remove from oven and let stand 15 minutes.
6. Remove the cinnamon, bay leaf and orange zest from cooking liquid. Puree the chiles, mushrooms, onion and garlic with the cooking liquid in a food processor or blender. Season sauce with salt, pepper and remaining 1/2 teaspoon cumin.
7. Carve beef into 1/4-inch thick slices. Serve beef with warmed sauce.
12 - 14 servings
Prep Time: 30 minutes
Cook Time: 2 1/2 - 3 hours
Serving Suggestions: Serve Southwest Brisket with Wild Rice or Chili Mashed Sweet Potatoes and Roasted Squash and Sweet Peppers.
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gregorylee said:
Thanks for asking, but to respond would fall into the category of 'Too Much Information.
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exhawg
Mirror Guy
We smoked a ton of meat last Sunday. I got a 7 pound pork tenderloin and we also had a beef brisket. Our neighbor has a smoker so we put everything in there for 6-8 hours at 230 until the meat temp was high enough. Our brisket was overdone so I wouldn't take it all the way to 180. I gave it all a dryrub of a bunch of spices before we put it in the smoker.
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