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Beef brisket

aFicIoNadoS

Posted 5:16 pm, 12/16/2017

I hadnt thought about that, but their brisket isnt processed and remolded like their roast beef. thats obvious because the fat is still attached.

rasputin

Posted 5:12 pm, 12/16/2017

You may have just lost all respect I had for you with the Arby’s statement. I thought about getting together a class action suit against Ving Rhames challenging him to prove it’s really meat

Funny you mention that. I have searched how Arby's mass produces brisket and frankly everything was non-existent or vague. I'd really like to know how they do it. Even the videos of the brisket prepared in house looks sketchy.

More research is needed.

aFicIoNadoS

Posted 7:34 pm, 12/14/2017

You may have just lost all respect I had for you with the Arby’s statement. I thought about getting together a class action suit against Ving Rhames challenging him to prove it’s really meat

rasputin

Posted 7:32 pm, 12/14/2017

Help you anyway I can Anti.

GW: I'll have to try Tiptons again, been awhile. The Arby's brisket sandwich is kind of impressive for a chain. I just separate what little brisket there is from all the flavor disguises it comes with.

antithesis

Posted 2:27 pm, 12/14/2017

Wow, Rasputin, thanks for so much detail! I'm intrigued, maybe I'll try to tackle this in the Spring. Right now it's way out of my league, but it would be fun to try, anyway

GoWilkes

Posted 6:53 pm, 12/13/2017

This thread got stuck in my head today, so I went to Tiptons to try their brisket


I would say that it's good... not great, not amazing, just good.

The rub was very peppery (cracked peppercorns, I believe), which I tend to like. The meat is just a little dry, but they do give BBQ sauce to offset it. Personally, I tend to think that if you have to use sauce on your meat then it's a problem, but it was still good and worked out OK. And it had enough fat that if you ate the fat with the meat then it was fine.

So, not the best brisket I've ever had, but for $12 I'm not complaining too much! I would definitely order it again. And now that I'm home, I'm thinking it would probably make for a better sandwich than a platter.

aFicIoNadoS

Posted 10:00 pm, 12/12/2017

I give in to the crutch for Pork, but the bark isn’t as critical when making pulled or chopped pork. In my opinion, a proper bark on brisket is a critical factor. Especially in getting the fat cap to render fully and not end up with a fatty slimy brisket.

rasputin

Posted 9:53 pm, 12/12/2017

Yep, pretty comparable.

A lot of people will crutch and say it has absorbed as much smoke as it will at this point. I'm not sure though.

aFicIoNadoS

Posted 9:47 pm, 12/12/2017

Yes, I know what the stall point is technically, I didn’t know what the temp though is on Brisket. Based on what you’ve said, it’s the same temp is the same as a Boston Butt.

rasputin

Posted 9:43 pm, 12/12/2017

Afici:

The stall is where many beginners will fail, depending on brisket size it lasts around 4-6 hours after you start, the brisket will reach a temp around 150-160 (remember you shooting for 185-205, I like 198 for some reason) and it will stay there and stay there and stay there. I'm talking another 3 to 5 hours in the stall. You will start to panic, call your friends, convince yourself it's done. Relax, you have entered the stall zone, nothing wrong with that, every brisket has one.

A lot of people will use use the Texas crutch at this point to speed up cooking, sometimes I do, sometimes I don't, depends on how much beer I want to drink. After hitting the stall many will wrap the brisket in foil, put it back on the smoker and go till you get your desired temp. Some people use butcher paper to wrap, if I could get my hands on some I would like to try it. But if you do use the Texas crutch you need to unwrap and put it back on the smoker to firm up the bark before finishing. The crutch tends to soften the brisket, almost like steaming it, still comes out very good though, maybe even better.

Aside from having target temps, the brisket when finished and picked up should be like jello. That's an amazing feat, you just took the toughest cut of meat and turned it into jello, took ya long enough though right?

Pollock: I defer on the London Broil, I'm not somebody you would want to learn from on that subject.

aFicIoNadoS

Posted 9:20 pm, 12/12/2017

London broil is easy. Cook it slow and don’t get past medium rare. Personally, pickle juice doesn’t sound like a good flavor for marinade to me, but whatever. The key to marinade is to use acid, water and oil. You can also add alcohol to assist with the acid (alcohol affects the fat like acid affects the protein).

Then cook it like a brisket around 225 (I prefer in the smoker) until it’s 135 degrees. Or even better, pull it at about 120 to 125 and throw it on a grill at high heat and reverse sear both sides. Just a couple minutes on each side and it will finish to 135. Then take it off the heat, tent it and let it rest for about 10 minutes. Total cook time is around an hour give or take.

I’ve done them with marinades and also dry rubs. The key is the cooking method.

Pollock

Posted 8:44 pm, 12/12/2017

Rasputin, you sound like a man who knows how to cook beef so I'd like to go a little off-topic here and ask if you have any expertise with London Broils?

Though I don't eat it everyday, beef is absolutely my favorite meat! I went to a dinner party and was served the most tender and juicy and best London Broil I've ever had! The hostess said to marinate in pickle juice then slice against the grain. I can't remember all instructions (a few years ago) but I tried to recreate it several times with poor results have given up on cooking London Broil

... Educate me!!

aFicIoNadoS

Posted 8:42 pm, 12/12/2017

Oh heck, I forgot about Mo. He does have a great BBQ and brisket. It is better than Pedalin Pig. But I think he’s shut down for winter.

imnewhere

Posted 8:26 pm, 12/12/2017

Big Mo's BBQ has the best brisket I have ever ate. He has a pull behind trailer and sells out of it in the warm months in Boone, NC. The best BBQ in Watauga and the best brisket I have ever had. That doesn't help, though. Sorry

aFicIoNadoS

Posted 8:25 pm, 12/12/2017

What’s the stall point on brisket. I can smoke any part of a pig in my sleep, and can handle most cuts of beef without even thinking twice. But brisket is the one thing I’ve not got a lot of experience with.

rasputin

Posted 8:10 pm, 12/12/2017

What are the odd that I have cooked up one lol. Beef Briskets are easy to make, just buy you one. Use a crock pot, then dry rub it, inject it with some marinade. Let it set for a couple of hrs. Put it in the crock pot, slow cook it for a few hrs and you talk about a party there. I sometimes make some brown gravy to go with it.

NO, NO, NO!!! This right here brought me out of retirement. Never cook brisket in a crockpot unless you want corned beef. Brisket never needs gravy, sauce, or any other dressing, if it's right its plenty juicy as is.

I thought about opening a restaurant with brisket as its staple like a Kreuz in Lockhart, TX. but it just won't wash here, people weren't raised on beef, they were raised on pork. They wouldn't know a good brisket from a gravy covered crockpot cooked brisket. That's the diff between Texas bbq and NC bbq.

You need a whole packer to start (think 9-14 lbs), I go to the Wal-mart Neighbood market in Winston (Country Club Rd) to buy my packers, closest I can find they usually have them stocked in the summer. You'll SMOKE the packer on indirect heat , hickory, apple, Post Oak, Cherry, Mesquite all work well, I like to mix hickory and mesquite around a steady 225-250 for an hour to an hour a half a pound. You can season the packer the night before or before cooking just bring into room temp before putting it on the smoker.

NO Marinade. A Very Liberal, Lot, more than you think is healthy amount of Salt and Pepper, many people like to add their own spices and that's cool, you'll never taste most anyway, I like to add garlic and cayenne and always cover the rub with a good mustard rub, the brisket will not turn out yellow, were going for the drak bark. BTW, make sure there is some bend in your brisket when choosing amongst others in the store.

Fat cap is good, do not cut it off, some like to trim it, fine if that's your preference but it will give you the juice on a long cook. IMPORTANT: Always smoke your brisket fat side up, no need to turn over at anytime during the smoke.

I cut my teeth on offset grills that you need to keep an eye on pretty much for the duration of the cook. After about 10 years of doing it hat way I have since found a much easier way, almost makes me feel guilty it's so easy.

Brisket is the holy grail of bbq, if you can cook a righteous brisket, you can cook any dang thing period. I'll help out you backyard warriors should you wish to take one on and need some help.

The easiest way you will find to cook this beast in these parts absent a pit and make it falling apart good is going to be the Weber Smokey Mountain Grill. They come in three sizes, you want the middle size costs around $300 and it can smoke everything perfectly, even things you didn't think can be smoked are awesome on this baby. I don't make a commission from this it just rocks the meats and is perfect for brisket. You can go to sleep while your brisket cooks and the weber will stay a constant 225-250 for 12+ hours.

Oh yeah, back to cooking the brisket. When its fork tender, some say 180 to 205, as long as it has past the stall and the thermometer goes in like butter, it's ready. It can be tough to judge for beginners, many will pull to soon (tough) others to late (dry). But there is a good one to two hour window as to when its Righteous and you'll know when you know. There is nothing in the world to compare to a perfect, even near perfect brisket.

Do not forget to let your brisket rest after pulling from the grill. This is the hard part, your probably exhausted, drunk and hungry as ****, great, all is as should be after a such an enormous display of manhood.

Ya gotta double foil the brisket tightly for 1-4 hours and let the juices return, many people will place (I do) the brisket in a small cooler with a couple towels (bath size towels) wrapped over the foil wrapped brisket, remember she's still cooking at this point.

When that's over and everyone has gone to bed cause you told everyone it would b ready at 7pm and its now 2 am. Go ahead a separate the flat from the point. Always slice thin, not to thin but thin against the grain, against the grain, did I say against the grain? The flat and point will run two different ways, so that where the grain will change, if you don't cut against the grain you will get chewing gum brisket. Only cut what you intend to eat, brisket is a lot more filling than it looks.

Most people will chop up the flat (kmon as burnt ends, they are great for sandwiches, the sliced part is good for at least three days, I think it taste much better the next day, more smoke.

There are so many ways to use leftover brisket, whoooweee, egg and brisket taco, brisket sandwich, and this time you can use sauce, like any bbq sauce, rib sauces are good.

Everybody has their own way and you will too after time.

I need to run errands, I have a brisket in the freezer, I hate freezing a brisket but I ran out of time to cook this fall, I'm going to thaw her out and give it a go over the holidays.

Here's an article if anybody seriously wants to learn the basics.

http://howtobbqright.com/20...et-recipe/

high_on_life

Posted 4:16 am, 12/12/2017

ehhhh......I don't add the chips til the thing heats up and the water comes to a boil......sorry Rosie, hard night....lots of pain.

high_on_life

Posted 4:14 am, 12/12/2017

lol...Rosie first in the bottom is a flame via propane, then you put the wet woodchips in a basket over the flame. Above it are racks, the first one holds a bowl of water then four additional racks above the bowl of water. We wait til it gets hot enough in the smoker for the water to boil, then put in whatever meat you are going to smoke......add the basket of chips over the propane heat and you will get lucky to get out of that thing and shut it up before the smoke starts rolling......you have to really watch your temps too....I'd never leave a smoker alone for a half day......not those smaller ones anyway.

BlackRose258

Posted 9:25 pm, 12/11/2017

high_on_life (view profile)

Posted 11:29 am, 12/11/2017

we paid 200.00 dollars for ours at Lowes and its paid for itself many times over.....though I warn you, it will piss off your neighbors for the first few hours as thats when the smoke is thicker.

and we use apple chips, just soak them in water for awhile.

How can the smell bbq piss anyone off? I never complain when that in the air, compared to some of the things I've smelled.

BlackRose258

Posted 9:23 pm, 12/11/2017

Your welcome, they're ways you can smoke one of yours at home. ****, do you think our elders before us as a grill? You can actually buy a clay pot. But I know some don't have time to way that 12-14 hrs. Making slow cooked food, roasting, bbq and stuff. Is a art of it's own.

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