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Re: brisket recipe needed
[Re: deerman24]
#2788177
04/18/19 09:34 AM
04/18/19 09:34 AM
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Joined: Aug 2003
Posts: 42,104
UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,104
UR 6
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Kosher salt, fresh cracked black pepper. All it needs.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Re: brisket recipe needed
[Re: ts1979flh]
#2792816
04/24/19 08:53 PM
04/24/19 08:53 PM
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Joined: May 2015
Posts: 6,363
On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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I've had good luck with the method below:
Slather the brisket with "Better Than Boullion" beef base and then sprinkle generously with a good dry rub. Sometimes I let it sit covered overnight in the fridge. Insert a temp probe and smoke it at 225-240. When the internal temp gets to about 170, wrap the whole thing in heavy foil and increase the heat to 270-280. It's best to leave the temp probe in when you wrap it. Get the internal temp to 195-200. Take it off and wrap it in a second sheet of heavy foil. Put a folded towel in the bottom of a cooler, next the brisket, then another folded towel. Put on the lid and let it sit for at least another hour. Reserve the juices that accumulated in the foil and pour that back over the sliced brisket. I do something similar, but I've had to go to 208 deg to get it tender. Allow plenty of time, its easy to hold in a cooler wrapped in towels but you can't speed up that smoking.
Public Land Owner
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Re: brisket recipe needed
[Re: TickaTicka]
#2793006
04/25/19 06:12 AM
04/25/19 06:12 AM
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Joined: Sep 2003
Posts: 11,278
Walker county
Driveby
Doing the best I can.
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Doing the best I can.
Joined: Sep 2003
Posts: 11,278
Walker county
|
I've had good luck with the method below:
Slather the brisket with "Better Than Boullion" beef base and then sprinkle generously with a good dry rub. Sometimes I let it sit covered overnight in the fridge. Insert a temp probe and smoke it at 225-240. When the internal temp gets to about 170, wrap the whole thing in heavy foil and increase the heat to 270-280. It's best to leave the temp probe in when you wrap it. Get the internal temp to 195-200. Take it off and wrap it in a second sheet of heavy foil. Put a folded towel in the bottom of a cooler, next the brisket, then another folded towel. Put on the lid and let it sit for at least another hour. Reserve the juices that accumulated in the foil and pour that back over the sliced brisket. I do something similar, but I've had to go to 208 deg to get it tender. Allow plenty of time, its easy to hold in a cooler wrapped in towels but you can't speed up that smoking. Yep.....205 to 207 is usually what I shoot for.
The true mark of a man is not how he conducts himself during times of prosperity, but how he conducts himself during times of adversity.
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Re: brisket recipe needed
[Re: deerman24]
#2793423
04/25/19 01:57 PM
04/25/19 01:57 PM
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Joined: Aug 2003
Posts: 42,104
UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,104
UR 6
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Speaking of brisket. There is a little joint in the rocket city. New Orleans Lunch Box. It's in the back of a convince store but has a big kitchen and a huge smoker. They sell some of the best brisket around. Picked of a couple pounds yesterday and it's gone today. Good stuff.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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