How to make sinfully delicious brisket - Page 2 - The Firearms Forum

JLA · 10-13-2010, 07:00 AM

Its time to eat folks... As stated the brisket was finished cooking at about midnight and it was left to cool slowly overnight. I got up this morning and pulled the meat. Not a drop of fat wasted. thyere was still a layer but it had reduced to about 1/4 inch thick, instead of the 1-2 inch layer it started as.

JLA · 10-13-2010, 07:04 AM

And thats that guys. It stores nicely in freezer bags and freezes well. And when you feel like Brisket, put the frozen bag of brisket in a pot of boiling water, comes out like it was just smoked.. This stuff is great on any type of bread you can put it on. I like it in tortillas when im on the run.

Shooter45 · 10-13-2010, 07:48 AM

Just looking at the picture makes me hungry.

If I was ever dead broke and had to sell everything I own, my smoker would be the last item to go.

Crpdeth · 10-13-2010, 04:56 PM

Quote:

Originally Posted by jack404

good gravy ! this is excellent camel would be excellent done this way , Emu too i think

Emu is best in stew, IMO! Man I'm getting hungry...

Quote:

Originally Posted by JLA

I have smoked with everything suitable and Pecan is by far the best IMO..

What about Pine? Just kidding... I prefer Oak and fruit wood when I can get the fruit wood, maybe it's just me, but I stay away from nut wood if I can, probably not many that agree with me, but I think it's a better flavor. I really just need to do a blindfold taste test and see if I can really tell the difference.

Quote:

Originally Posted by Shooter45

Just looking at the picture makes me hungry.

If I was ever dead broke and had to sell everything I own, my smoker would be the last item to go.

Been there, not long ago... Offset smoker, Ar-15 and 1911 .45 are still here... I'd soon die as sell those.

Crpdeth

BETH · 10-13-2010, 04:57 PM

oh my god that looks good wish i was there to rip a pc off-i'm hungry and would love to try but no smoker???????????

BETH · 10-13-2010, 06:02 PM

Do you think it would come out pretty good if i tried it in the oven?

Bobitis · 10-13-2010, 07:37 PM

Nope...
You need a smoker and lots-a-time.
And NO wind!

At least not for my Weber Bullet.

I've tried brisket half a dozen times on mine, and the wind is a killer.
The smoke is the key (along with low and slow). You can only put so much smoke in a pc of meat. After that, it all about the cooking temp and time.

Josh has an offset smoker so he doesn't need wood chunks for flavor. The flavor is in the wood he's using. My Bullet burns charcoal, so I need to add wood for the smokey taste. The best I've done is about 12 hours in the Bullet, and finish in the oven.

Trust me, it ain't nowhere as easy as you'd like it to be.

Some folks make a lifetime of cooking brisket. I don't have the time (normally). I prefer a big pork butt.

But the cooking is pretty much the same.

No can do in an oven.

JLA · 10-13-2010, 08:33 PM

You can do it in the oven but it comes out like roast, no smoke and not really alot of flavor. still good though, when you simmer the meat in BBQ sauce...

BETH · 10-13-2010, 09:23 PM

Then u should freeze it and send it overnight to everyone

JLA · 10-14-2010, 10:48 AM

hah! the postal worker be eatn good then i suspect. no amout of foil, saran, or freezer bags will keep you from smelling it if it starts to warm up, and a nice 100+ degree loading dock would have the mail truck loaders having an early lunch

Shooter45 · 10-14-2010, 05:01 PM

Can anyone guess who will be smoking this weekend ???? Username starts with a C.

Bobitis · 10-14-2010, 06:40 PM

"What about Pine? Just kidding... I prefer Oak and fruit wood when I can get the fruit wood, maybe it's just me, but I stay away from nut wood if I can, probably not many that agree with me, but I think it's a better flavor. I really just need to do a blindfold taste test and see if I can really tell the difference".

I've never used oak, but I agree on the fruit woods. The king of wood to me is Alder. It simply works for everything. I don't care for mesquite as it's just too harsh. Hickory is not on my list of faves either. Mind you, this is chunks used with charcoal. Split wood in an offset may be different.

Josh, I've never admitted it, but I'm a professional taste tester (in my own mind), and I'd be happy to report on your brisket. Freeze some and overnite it to me. I swear I'll respond the same day.

Don't worry about the buns or the slaw, I got that covered.

You do have some left don't you?

JLA · 10-14-2010, 07:04 PM

no its gone, between the neighbors, in-laws, and kids I barely got a sammage

Bobitis · 10-14-2010, 07:14 PM

Sokay Josh.

There's always next time.

NRA_guy · 10-14-2010, 07:56 PM

I missed how long you cooked it initially before covering it with foil.

Looked like around 4 hours. Is that right?

I, too, do pork butt. I use a regular old Weber round grille. I use Royal Oak real charcoal (not briquettes) and they last a long, long time.

I cover the coals with 2 plies of aluminum foil (directly on top of the hot coals) and another layer on the grill directly under the meat.

You have got to damp the air down to maintain a low temperature (love my thermometer).

I go to bed and leave it on all night. Usually about 12 hours or longer.

JLA · 10-14-2010, 08:45 PM

Yeah, smoke bare for 4-5 hours. Meat stops getting smoke flavor after about 7 hours and they begin to dry out.

NRA_guy · 10-15-2010, 05:27 AM

Thanks.

Good info.

Anybody ever compete in one of those barbecue competitions?

I just don't think cooking is a sport.

JLA · 10-15-2010, 04:27 PM

I have has several invitations to do so, but like you i cook to enjoy eating, not to win trophies.

woolleyworm · 11-08-2010, 05:50 AM

Quote:

Originally Posted by BETH

Then u should freeze it and send it overnight to everyone

I think that's the most brilliant idea I've ever seen posted on this forum!!

Here's a link to one of the best weekends I've ever had, anyone within 200 miles oughta head down next time we can make time for some grubbin and gunnin !

http://thefirearmsforum.com/showthre...light=ne+texas

10-13-2010, 07:00 AM	#26
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket Its time to eat folks... As stated the brisket was finished cooking at about midnight and it was left to cool slowly overnight. I got up this morning and pulled the meat. Not a drop of fat wasted. thyere was still a layer but it had reduced to about 1/4 inch thick, instead of the 1-2 inch layer it started as. Attached Images __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-13-2010, 07:04 AM	#27
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket And thats that guys. It stores nicely in freezer bags and freezes well. And when you feel like Brisket, put the frozen bag of brisket in a pot of boiling water, comes out like it was just smoked.. This stuff is great on any type of bread you can put it on. I like it in tortillas when im on the run. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-13-2010, 07:48 AM	#28
Shooter45 Administrator Join Date: Feb 2001 Contributor Posts: 8,749	Re: How to make sinfully delicious brisket Just looking at the picture makes me hungry. If I was ever dead broke and had to sell everything I own, my smoker would be the last item to go.

10-13-2010, 04:57 PM	#30
BETH Advanced Senior Member Join Date: Jul 2009 Location: naugatuck,Ct. Contributor Posts: 6,668	Re: How to make sinfully delicious brisket oh my god that looks good wish i was there to rip a pc off-i'm hungry and would love to try but no smoker???????????

10-13-2010, 06:02 PM	#31
BETH Advanced Senior Member Join Date: Jul 2009 Location: naugatuck,Ct. Contributor Posts: 6,668	Re: How to make sinfully delicious brisket Do you think it would come out pretty good if i tried it in the oven?

10-13-2010, 07:37 PM	#32
Bobitis Advanced Senior Member Join Date: Apr 2009 Posts: 6,612	Re: How to make sinfully delicious brisket Nope... You need a smoker and lots-a-time. And NO wind! At least not for my Weber Bullet. I've tried brisket half a dozen times on mine, and the wind is a killer. The smoke is the key (along with low and slow). You can only put so much smoke in a pc of meat. After that, it all about the cooking temp and time. Josh has an offset smoker so he doesn't need wood chunks for flavor. The flavor is in the wood he's using. My Bullet burns charcoal, so I need to add wood for the smokey taste. The best I've done is about 12 hours in the Bullet, and finish in the oven. Trust me, it ain't nowhere as easy as you'd like it to be. Some folks make a lifetime of cooking brisket. I don't have the time (normally). I prefer a big pork butt. But the cooking is pretty much the same. No can do in an oven. __________________ ^.^ A point in every direction is the same as having no point at all

10-13-2010, 08:33 PM	#33
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket You can do it in the oven but it comes out like roast, no smoke and not really alot of flavor. still good though, when you simmer the meat in BBQ sauce... __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-13-2010, 09:23 PM	#34
BETH Advanced Senior Member Join Date: Jul 2009 Location: naugatuck,Ct. Contributor Posts: 6,668	Re: How to make sinfully delicious brisket Then u should freeze it and send it overnight to everyone

10-14-2010, 10:48 AM	#35
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket hah! the postal worker be eatn good then i suspect. no amout of foil, saran, or freezer bags will keep you from smelling it if it starts to warm up, and a nice 100+ degree loading dock would have the mail truck loaders having an early lunch __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-14-2010, 05:01 PM	#36
Shooter45 Administrator Join Date: Feb 2001 Contributor Posts: 8,749	Re: How to make sinfully delicious brisket Can anyone guess who will be smoking this weekend ???? Username starts with a C.

10-14-2010, 06:40 PM	#37
Bobitis Advanced Senior Member Join Date: Apr 2009 Posts: 6,612	Re: How to make sinfully delicious brisket "What about Pine? Just kidding... I prefer Oak and fruit wood when I can get the fruit wood, maybe it's just me, but I stay away from nut wood if I can, probably not many that agree with me, but I think it's a better flavor. I really just need to do a blindfold taste test and see if I can really tell the difference". I've never used oak, but I agree on the fruit woods. The king of wood to me is Alder. It simply works for everything. I don't care for mesquite as it's just too harsh. Hickory is not on my list of faves either. Mind you, this is chunks used with charcoal. Split wood in an offset may be different. Josh, I've never admitted it, but I'm a professional taste tester (in my own mind), and I'd be happy to report on your brisket. Freeze some and overnite it to me. I swear I'll respond the same day. Don't worry about the buns or the slaw, I got that covered. You do have some left don't you? __________________ ^.^ A point in every direction is the same as having no point at all

10-14-2010, 07:04 PM	#38
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket no its gone, between the neighbors, in-laws, and kids I barely got a sammage __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-14-2010, 07:14 PM	#39
Bobitis Advanced Senior Member Join Date: Apr 2009 Posts: 6,612	Re: How to make sinfully delicious brisket Sokay Josh. There's always next time. __________________ ^.^ A point in every direction is the same as having no point at all

10-14-2010, 07:56 PM	#40
NRA_guy V.I.P. Member Join Date: May 2010 Location: Mississippi Posts: 287	Re: How to make sinfully delicious brisket I missed how long you cooked it initially before covering it with foil. Looked like around 4 hours. Is that right? I, too, do pork butt. I use a regular old Weber round grille. I use Royal Oak real charcoal (not briquettes) and they last a long, long time. I cover the coals with 2 plies of aluminum foil (directly on top of the hot coals) and another layer on the grill directly under the meat. You have got to damp the air down to maintain a low temperature (love my thermometer). I go to bed and leave it on all night. Usually about 12 hours or longer.

10-14-2010, 08:45 PM	#41
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket Yeah, smoke bare for 4-5 hours. Meat stops getting smoke flavor after about 7 hours and they begin to dry out. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

10-15-2010, 05:27 AM	#42
NRA_guy V.I.P. Member Join Date: May 2010 Location: Mississippi Posts: 287	Re: How to make sinfully delicious brisket Thanks. Good info. Anybody ever compete in one of those barbecue competitions? I just don't think cooking is a sport.

10-15-2010, 04:27 PM	#43
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,308	Re: How to make sinfully delicious brisket I have has several invitations to do so, but like you i cook to enjoy eating, not to win trophies. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!