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The Official Brisket Thread

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  • Green Monstah
    replied
    I really want to smoke a brisket wrapped in pink butcher paper, just because it seems like smoking street cred.

    But I don’t think it’s in the cards for me. Every time I try, the internal temp drops like 10 degrees and stalls. The only thing I figure is that I create an air gap between the meat and paper that insulated the meat from the heat? At any rate, it’s all aluminum foil from here on out.

    Leave a comment:


  • Joe Public
    replied
    I hope you all have a great time. Do you get sufficient collagen breakdown at 175F? I'm usually up around 200F when I smoke a brisket.

    Leave a comment:


  • wuapinmon
    replied
    Originally posted by wuapinmon View Post
    It always takes me too long to find this recipe. Chimichurri Recipe
    I just made this recipe again. We're having all of the Brazilian students over to our house this evening, along with a ward member from Brasil, and a professor at Coker who served his mission in Brasil. I don't have a budget for it, we just decided to it because these kids have some serious saudades for home, and we derive immense satisfaction from inviting people to our home to share an evening and a meal. That's one thing about not having to worry about money anymore. I can do stuff like this on occasion and just enjoy the process, rather than having to ask the Dean for money and then making sure that I get reimbursed. This is just us being able to do something we enjoy and not fretting about the costs.

    I bought a 15 lbs USDA Prime Brisket at Costco (de nada, cowboy) and I started cooking it at 225F at 4:30AM. It's at 169F, and I'm going to pull it out of the oven at 175F and then let it rest. Seasoned with kosher salt, black pepper, and granulated garlic. The chimichurri will help cut the grease and it tastes good in and of itself. I also made a feijoada out of 2 lbs of black beans, olive oil, three onions, a head of garlic, 2 bay leaves, 3 quarts of chicken stock, 2 quarts of water, a side of bacon (cooked and drained), 2 jars of Armour Dried Beef (soaked overnight and cut into squares), 3 lbs of pork spare ribs, 1 lb of Brazilian chorizo, and I've let it boil then simmer for the last 3 & 1/2 hours.

    Other people are bringing pao de queijo, farrofa, and brigadeiros. It should be a fun night.

    Leave a comment:


  • All-American
    replied
    $2.99/lb at the local costco. Nice. Picked one up for Sunday and will likely make another within the next month for the winner of our office bowl pick'em challenge.

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  • Bo Diddley
    replied
    Originally posted by hostile View Post
    I wonder if it is because I’m trying to smoke 2 at the same time
    If you go look at what I did a couple weeks ago in my post on page 37, I smoked two 16+ pound roasts at the same time in my smoker on 225 for 5 hours. They took up the whole cooking area. Then I pulled them and foiled them in separate pans, placed in my oven on 225 for another 6 hours before they were done. I let them cool for 30 minutes and them let them hold in the oven at 170 for 2 1/2 more hours, about a half hour before we sliced and served them.

    Basically all I do on my smoker is follow JL's instructions, and I never go wrong.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by hostile View Post
    I wonder if it is because I’m trying to smoke 2 at the same time
    Could be. It might restrict airflow or something, leading to a difference in temps.

    Leave a comment:


  • creekster
    replied
    Originally posted by hostile View Post
    I wonder if it is because I’m trying to smoke 2 at the same time
    You sly dog!

    Leave a comment:


  • hostile
    replied
    Originally posted by Jeff Lebowski View Post
    Hey!

    I wonder if it is because I’m trying to smoke 2 at the same time

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by creekster View Post
    Sounds like hostile's 'brisket' is abnormally large or JL's is sort of tiny.
    Hey!

    Leave a comment:


  • creekster
    replied
    Originally posted by hostile View Post
    My temp after about 6-8 hours on the smoker was 160. It took another 12+ hours in the oven to come up to 195
    Sounds like hostile's 'brisket' is abnormally large or JL's is sort of tiny.

    Leave a comment:


  • hostile
    replied
    Originally posted by Jeff Lebowski View Post


    You definitely have a problem with your smoker. Never had a brisket go more than 10-11 hrs. 8 hrs is most common for me.

    I had a cook recently with pork butts that went way longer than usual (18 hrs vs the normal 10). Then I noticed I put the pit probe much closer to the heat source than normal. Moved it back to the normal location on the next cook at it was back to 10-hr cook time.
    My temp after about 6-8 hours on the smoker was 160. It took another 12+ hours in the oven to come up to 195

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by hostile View Post
    The last few briskets that I have done have taken quite a bit longer to hit temperature - up to 24 hours. Not sure if it is my smoker or oven (I set both at 225). I agree with using the foil pans. Easy to use and helps contain the mess. Get the ones at Costco as they are bigger than anything I have found at the grocery stores.

    I did four packers for our high school football fundraiser. I did 2 several days early, sliced them and put them in ziplock bags then reheated in a steamer pan. The other 2 I did the day of the event. Verdict from the crowd was no difference. My favorite quote, “I grew up in Texas. I know brisket. This is as good as anything I’ve had and as good as R&R”.


    You definitely have a problem with your smoker. Never had a brisket go more than 10-11 hrs. 8 hrs is most common for me.

    I had a cook recently with pork butts that went way longer than usual (18 hrs vs the normal 10). Then I noticed I put the pit probe much closer to the heat source than normal. Moved it back to the normal location on the next cook at it was back to 10-hr cook time.

    Leave a comment:


  • hostile
    replied
    Originally posted by Jeff Lebowski View Post
    Yep. After 4 hrs you aren't really getting any additional smoke penetration. Keep things simple.
    The last few briskets that I have done have taken quite a bit longer to hit temperature - up to 24 hours. Not sure if it is my smoker or oven (I set both at 225). I agree with using the foil pans. Easy to use and helps contain the mess. Get the ones at Costco as they are bigger than anything I have found at the grocery stores.

    I did four packers for our high school football fundraiser. I did 2 several days early, sliced them and put them in ziplock bags then reheated in a steamer pan. The other 2 I did the day of the event. Verdict from the crowd was no difference. My favorite quote, “I grew up in Texas. I know brisket. This is as good as anything I’ve had and as good as R&R”.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by Eddie View Post
    So you don't typically smoke until it reaches a certain temperature, you are mostly looking at time? 4 hours of smoke and then foil?
    Yep. After 4 hrs you aren't really getting any additional smoke penetration. Keep things simple.

    Leave a comment:


  • Eddie
    replied
    Originally posted by Jeff Lebowski View Post
    If I am planning on lunch, I put it in and midnight at get up at 4am to foil.

    If am planning on dinner, I put it on at 4am and foil at 8am.

    Briskets generally take 7-8 hours to hit temp on my smoker. I like to hold for 5-6 hrs or more.
    So you don't typically smoke until it reaches a certain temperature, you are mostly looking at time? 4 hours of smoke and then foil?

    Leave a comment:

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