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 Brisket Recipe

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The Man
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PostPosted: Sat Oct 20, 2007 8:55 pm Reply with quoteBack to top

Any one got a good one?

I just started smoking this summer and have not tried brisket yet. I'd like to give it a go next weekend along with some baby back ribs (which I have done several times)

I have an actual smoker rather than doing it in the oven or trying to make the grill into a smoker.

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bill2
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PostPosted: Sat Oct 20, 2007 9:23 pm Reply with quoteBack to top

No idea what a brisket is ?? Rolling Eyes But if you want recipes for other stuff I might have a few you like, just hauler.

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Queen Tika
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PostPosted: Sat Oct 20, 2007 9:25 pm Reply with quoteBack to top

Google is your friend! Done a lot of smokin'. Meat that is. Takes a little practice. In the early days I hickory smoked a beef roast and people thought it was bacon after I sliced it. So expect something different than what you expected for awhile.
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The Man
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PostPosted: Sat Oct 20, 2007 10:01 pm Reply with quoteBack to top

Bill: http://en.wikipedia.org/wiki/Brisket - generally a very tough cut, but once you smoke it for like 8-10 hours it is very tender and flavorful.

Queen: Found several via google.... looking for someone to recommend one they have done Smile

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"hey u crakhead motherf*cking nitwit, from the way u express the cockamamy sh*t that ur dumb brain is made up of it's so obvious that u never really made it past elementary school but anywayz dogs don't have to go to school afterall."

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michael bolton
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PostPosted: Sat Oct 20, 2007 10:23 pm Reply with quoteBack to top

I have done a lot of briskets on my smoker. What I usually do is to mix spices in a cup of beer and inject it into the meat with a very large syringe. Then as the beer cooks out, it leaves the spices behind. The only thing to remember on a brisket is to allow enough time and don't get in a hurry. It's going to take all day to cook. If you've done baby backs, you have the basics down already. Brisket is no different. It just takes longer. Just don't make it too hot or you will burn the outside with the inside still raw. I usually keep it around 200-250 degrees or so for six to eight hours.

I have a series of videos of me smoking some baby backs on youtube. If you are interested, PM me and I will send you the link. I don't want to post the link on the forum, because the videos could be traced back to me and I don't want to post them on a scambaiter forum.

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The Man
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PostPosted: Sat Oct 20, 2007 10:30 pm Reply with quoteBack to top

Mr Bolton: I am glad to see you are not the Bolton of "no talent ass clown" fame Wink

The baby backs turned out WONDERFUL. I found a great recipe, and over the summer have modified it to my taste.

Thanks for the tips on the brisket. When we go out for BBQ Mrs. The Man orders it, and I get ribs. So now I have to figure out how to make her favorite.

Looks like I need 1 hr to 1.5 hrs per pound, sound about right (at around 225 or so).

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YOU ARE A CHILD OF SATAN WITH YOUR HUNGRY DIRTY BODY ,TUNDER FIRE YOU BIG HEAD IDIOT !!! HA HA HA HA HA

IS THIS HOW YOU DECIDED TO TREAT US AFTER ALL WE WENT THROUGH?YOU MADE US TRAVELLED TO ABUJA AND INDEBTED US.

"Cursed is your mother that gave birth to a family-disgrace like you. Cursed is your father he could not control his lust for anything under skate"

"hey u crakhead motherf*cking nitwit, from the way u express the cockamamy sh*t that ur dumb brain is made up of it's so obvious that u never really made it past elementary school but anywayz dogs don't have to go to school afterall."

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Pachanga
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PostPosted: Sat Oct 20, 2007 10:45 pm Reply with quoteBack to top

I have the most wonderful brisket recipe ever. You will throw rocks at other recipes after you try this.

3 lbs. lean sirloin, well trimmed
1 dash onion salt
1 dash liquid woodsmoke flavoring
1 dash meat tenderizer
1 dash garlic salt

1 cup Worcestershire
2 cups water
1 teaspoon salt
1/8 teaspoon Tabasco pepper sauce
1 cup catsup

1 whole lemon, sliced
1 whole onion, sliced

Preheat oven to 300. Rub sirloin with next 4. Wrap with heavy foil. Bake for 4 1/2 hours.

Pour drippings into separate container and place in freezor long enough to solidity fat for removal. Place skimmed drippings into sauce made of next group.

Place brisket on shallow baking sheet and cover with lemons and onion slices. Broil for 5 minutes. Remove lemons and onions and add them to the sauce. Slice brisket. Heat sauce and pour over meat. Heat in 300 oven for 45 minutes. Serve sauce and meat separately.

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Last edited by Pachanga on Sun Oct 21, 2007 12:42 pm; edited 1 time in total
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The Man
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PostPosted: Sun Oct 21, 2007 12:16 am Reply with quoteBack to top

Mmm... that does look good! I am doing mine in a smoker, so I may have to mod that recipe a bit as I won't need the liquid smoke Smile

Darn the luck I will just have to smoke a number of them to see what I like best Laughing

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The Man

YOU ARE A CHILD OF SATAN WITH YOUR HUNGRY DIRTY BODY ,TUNDER FIRE YOU BIG HEAD IDIOT !!! HA HA HA HA HA

IS THIS HOW YOU DECIDED TO TREAT US AFTER ALL WE WENT THROUGH?YOU MADE US TRAVELLED TO ABUJA AND INDEBTED US.

"Cursed is your mother that gave birth to a family-disgrace like you. Cursed is your father he could not control his lust for anything under skate"

"hey u crakhead motherf*cking nitwit, from the way u express the cockamamy sh*t that ur dumb brain is made up of it's so obvious that u never really made it past elementary school but anywayz dogs don't have to go to school afterall."

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H8DABS
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PostPosted: Sun Oct 21, 2007 2:24 am Reply with quoteBack to top

Try this site for a couple of good brisket recipies http://bbqu.net

Personally, I don't add anything to any meat I smoke or bbq, other than a few garlic cloves slightly mashed and inserted into the meat.

With brisket, low and slow is the key and always use mesquite chunks or logs. Gas and charcoal are for communists. Laughing

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Red
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PostPosted: Sun Oct 21, 2007 5:30 am Reply with quoteBack to top

The best brisket recipe I know involves the following ingredients:

1 car/bike
1 schlepper
$8.50 in Oz coinage
1 local deli (preferably the one down the road from me)

They make excellent brisket and without the fuss.

If you really want a really good recipe for nice hot brisket PM me and I'll see what I can do... I have connections in the cooking department Wink Very Happy

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crashhoot
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PostPosted: Sun Oct 21, 2007 6:22 am Reply with quoteBack to top

michael bolton wrote:
I usually keep it around 200-250 degrees or so for six to eight hours.


I'll admit that my knowledge of smoking is very limited, but everything that I have read about it says that 'true' smoking is done at 180 degrees, or thereabouts. Maybe someone can correct me on that.

My best results for any meat (beef, pork, or poultry) have been at that tempurature, for 10 - 14 hours. And always look for the 1/4 inch smoke ring around the edge of the meat!

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Hekate
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PostPosted: Sun Oct 21, 2007 6:53 pm Reply with quoteBack to top

Smoked brisket?? What does that taste like??

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Pachanga
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PostPosted: Sun Oct 21, 2007 7:22 pm Reply with quoteBack to top

^^^^ It is fabulous. Some states in the U.S. are known for their smoked brisket.

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The Man
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PostPosted: Sun Oct 21, 2007 7:23 pm Reply with quoteBack to top

Quote:
Smoked brisket?? What does that taste like??


A little slice of heaven Smile

Quote:
but everything that I have read about it says that 'true' smoking is done at 180 degrees, or thereabouts


Everything I read says Brisket is done from 180-220, ribs are done a bit higher. The problem at 180 is you need to get the center of the meat up to 165 for safe handling issues. At 200 degrees you will need between 1 to 1.5 hours per pound of meat. Brisket should lose about 40-50% of its mass in smoking.

Looks like this will be a project next weekend. Of course I can throw some ribs in the smoker at the same time so it will be an all smoked meat weekend.

Now what beer to serve.... hmmmmmm

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The Man

YOU ARE A CHILD OF SATAN WITH YOUR HUNGRY DIRTY BODY ,TUNDER FIRE YOU BIG HEAD IDIOT !!! HA HA HA HA HA

IS THIS HOW YOU DECIDED TO TREAT US AFTER ALL WE WENT THROUGH?YOU MADE US TRAVELLED TO ABUJA AND INDEBTED US.

"Cursed is your mother that gave birth to a family-disgrace like you. Cursed is your father he could not control his lust for anything under skate"

"hey u crakhead motherf*cking nitwit, from the way u express the cockamamy sh*t that ur dumb brain is made up of it's so obvious that u never really made it past elementary school but anywayz dogs don't have to go to school afterall."

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Harry Bawls
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PostPosted: Sun Oct 21, 2007 10:57 pm Reply with quoteBack to top

^^^^ That's easy.....Sam Adams Octoberfest. Just had some, and they are excellent.
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michael bolton
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PostPosted: Sun Oct 21, 2007 11:04 pm Reply with quoteBack to top

crashhoot wrote:
...everything that I have read about it says that 'true' smoking is done at 180 degrees, or thereabouts. Maybe someone can correct me on that.

Maybe so. I've never read anything about smoking anything. But I've been doing it in my backyard once or twice a week for over ten years now. I do it more as an art than a science, I suppose. I think the best way to do it is by trying something and seeing how it turns out for you.

Anyhow, hope it comes out great!

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PostPosted: Wed Oct 24, 2007 4:07 am Reply with quoteBack to top

No recipes, sorry. But all the talk about "smoking" reminded me of a joke. An American TV sportscaster was interviewing a professional football player about the new stadium:

TV guy: "So, do you prefer natural grass or artificial turf?"

Football player: "I dunno know, man...ain't never smoked no artificial turf."

Actually, probably closer to truth than joke. Confused

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windypops
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PostPosted: Wed Oct 24, 2007 8:36 am Reply with quoteBack to top

Have you had any of the River Cottage series by Hugh Fearnley-Whittingstall in the States? He did a program on building a smoking oven.

Next year I'm hoping to move out to the sticks, and it's the first thing I'll make when I get there. He runs courses on curing and smoking various types of meat and fish. Which will be the second thing on my list of things to do when I get there.

River Cottage Site:
http://www.rivercottage.net/

I like his approach to living and cooking... As uncomplicated as is possible.

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