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BRISKET!
- Thread starter ELittle
- Start date
ELittle
Snowman Cage Inventor
- Joined
- Aug 13, 2007
- Messages
- 809
Yes, i got a new smoker! Bradley digital 6 rack, so far it works great. This is how I prepared it.
The night before I rubbed the whole brisket in a light coat of dijon mustard, then put my homemade rub all over it, then put it in the fridge overnight.
In the morning I took it out of the fridge to let it come back up to room temperature, then applied another coat of rub to the brisket, leaving the fatty side up. I'll be smoking it for about 7-8 hours until it hits about 205 degrees internal temp.
Then I'm going to wrap it in foil, wrap a blanket around it, and put it into a cooler until it's time to eat. This last step should steam the meat and keep it moist/tender and warm until dinner time.
I've also got sauces from the carolinas to go with it. A North Carolina style vinegar based tomato BBQ sauce and a South Carolina style mustard based BBQ sauce.
Should be delicious! I'll post pics in a while.
Edit to add: too much mustard as a base I guess, the friggin crust is all soft and goopy. lol
The night before I rubbed the whole brisket in a light coat of dijon mustard, then put my homemade rub all over it, then put it in the fridge overnight.
In the morning I took it out of the fridge to let it come back up to room temperature, then applied another coat of rub to the brisket, leaving the fatty side up. I'll be smoking it for about 7-8 hours until it hits about 205 degrees internal temp.
Then I'm going to wrap it in foil, wrap a blanket around it, and put it into a cooler until it's time to eat. This last step should steam the meat and keep it moist/tender and warm until dinner time.
I've also got sauces from the carolinas to go with it. A North Carolina style vinegar based tomato BBQ sauce and a South Carolina style mustard based BBQ sauce.
Should be delicious! I'll post pics in a while.
Edit to add: too much mustard as a base I guess, the friggin crust is all soft and goopy. lol
Wolfie
Alien
- Joined
- May 31, 2009
- Messages
- 899
Maybe try a dry rub next time...? A little goes a long way, though. I recommend having help applying the rub. You want to get it done quick with a dry rub or you risk burning the meat.
Hillbilly Steaks
Dr. BBQ
- Joined
- Jan 2, 2006
- Messages
- 2,481
brisket don't need very much seasoning/sauce when done right. Very good piece of meat!
sonuvabum
Boobies...'cause I likes 'em
- Joined
- Mar 16, 2007
- Messages
- 1,799
I have found over the years that the rubs and sauces don't add a lot to smoked brisket. Nothing adds to a smoked brisket like time spent over a good hard wood fire.
The system I have worked out is unbelievably simple. When I do brisket and ribs for a big cookout, I do use some type of rub or powder. I liberally cover the brisket, but only lightly cover the ribs. I put the briskets in the smoker (fat side up of course) for 4-6 hours while keeping the temp around 250-275. During the last couple of hours, I throw the ribs in the oven in a covered pan to pre-bake them. When the rib meat begins to draw back from the bone, I switch out with the briskets. Ribs on the smoker, briskets (covered) in the oven at about the same temps. This will finish the briskets making them super tender without drying them out.
The ribs only need 60-90 minutes on the smoker. About half way through, I hit 'em with some kind of mopping sauce. My favorite is a mixture of Heinz 57 and honey. Pre-baking will make them tender 'fall off the bone' good. Smokiung will give that flavor you can't get anywhere else. Mopping will keep them from drying out. The sauce will dry to a sticky texture over the 30-40 minutes. Take 'em off, cover up and let 'em sit for a little while. Don't try to cut them right away. Let 'em rest.
Back to the briskets; Take them out of the oven and let them rest covered too. If you want those nice pretty slices like you see in the restaurants, you have to let it rest. I usually give it about an hour.
I almost always throw some sausage or brats on the smoker, fitting them in wherever I can find space. Slice the sausage while the others are resting. Put them in a warming oven then git after the ribs and sausage. It's not unusual to spend an hour carving just to serve a group of 30 or so.
After that, just sit back and wait for the compliments. One thing I have learned well over the years is to never under estimate any groups ability to eat good BBQ. I usually double the portion sizes over any other type of meal I serve and I don't usually have a lot of left overs.
Hmmm.... Now I'm hungry.
The system I have worked out is unbelievably simple. When I do brisket and ribs for a big cookout, I do use some type of rub or powder. I liberally cover the brisket, but only lightly cover the ribs. I put the briskets in the smoker (fat side up of course) for 4-6 hours while keeping the temp around 250-275. During the last couple of hours, I throw the ribs in the oven in a covered pan to pre-bake them. When the rib meat begins to draw back from the bone, I switch out with the briskets. Ribs on the smoker, briskets (covered) in the oven at about the same temps. This will finish the briskets making them super tender without drying them out.
The ribs only need 60-90 minutes on the smoker. About half way through, I hit 'em with some kind of mopping sauce. My favorite is a mixture of Heinz 57 and honey. Pre-baking will make them tender 'fall off the bone' good. Smokiung will give that flavor you can't get anywhere else. Mopping will keep them from drying out. The sauce will dry to a sticky texture over the 30-40 minutes. Take 'em off, cover up and let 'em sit for a little while. Don't try to cut them right away. Let 'em rest.
Back to the briskets; Take them out of the oven and let them rest covered too. If you want those nice pretty slices like you see in the restaurants, you have to let it rest. I usually give it about an hour.
I almost always throw some sausage or brats on the smoker, fitting them in wherever I can find space. Slice the sausage while the others are resting. Put them in a warming oven then git after the ribs and sausage. It's not unusual to spend an hour carving just to serve a group of 30 or so.
After that, just sit back and wait for the compliments. One thing I have learned well over the years is to never under estimate any groups ability to eat good BBQ. I usually double the portion sizes over any other type of meal I serve and I don't usually have a lot of left overs.
Hmmm.... Now I'm hungry.
MoeCizlak
Built for comfort
- Joined
- Sep 21, 2007
- Messages
- 5,131
E, where are the pics??? I've had my Brinkman smoker over two years now and I'm just now getting it down right. Mostly pork, turkey and chicken. It's a charcoal Brinkman so I had some issues regulating the heat but now I've finally got it down. I have yet to attempt a brisket because it seems there is such a small window of success for it. I.E. it is easily overcooked. I'm sure I'll work up the courage to try one some day, but for right now in my fledgling smoker career, I'm having a blast with fatties.
Try smoking it for 18 hours using hickory. I usually put the briskit in around 7pm on a Friday and by 1pm Saturday it's done. I usually stay up all night drinking and making sure the smoker is regulated between 220 and 250. Comes out with a nice smoke ring, juicy and tender. The marble meat is the best. 
gunsandcigars88
New Member
- Joined
- Jul 10, 2007
- Messages
- 1,288
One that that you can do with Brisket that is pretty surprising. The night before you marinate it with a bottle of Italian Dressing, and let it stay in that till it goes on the smoker. Then smoke to your preference. For such an easy marinade it actually turns out a great product. Though I have other ways that I generally do mine.
B
B
C_Cabra
New Member
- Joined
- Aug 9, 2009
- Messages
- 50
Dry rub, hard wood, low heat and long hours for brisket IMO. I like mesquite or hickory for Brisket. I have a lot of Mesquite on my land so I use it more often. I think it's important to have a water pan when you smoke meats also. I haven't seen that mentioned too much here. Sometimes I'll throw some onions into the water pan.
I usually rub the same dry rub on my ribs that I use on my brisket. The only difference is that I pack the bones with brown sugar. This makes them spicy sweet - like a built in bbq sauce. I like to stack my ribs and rotate them every hour. Smoke over a water pan until the meat pulls back from the bone.!!
When I talk about ribs I mean beef ribs. I don't do pork ribs very often. When I do the same recipe works but they usually don't take as long to cook.
I like to throw sausage on the grill also like a previous poster suggested. I like a good smoked boudin sausage. typically this kind of sausage isn't smoked but I find that it smokes well and is even better the next day!
I usually rub the same dry rub on my ribs that I use on my brisket. The only difference is that I pack the bones with brown sugar. This makes them spicy sweet - like a built in bbq sauce. I like to stack my ribs and rotate them every hour. Smoke over a water pan until the meat pulls back from the bone.!!
When I talk about ribs I mean beef ribs. I don't do pork ribs very often. When I do the same recipe works but they usually don't take as long to cook.
I like to throw sausage on the grill also like a previous poster suggested. I like a good smoked boudin sausage. typically this kind of sausage isn't smoked but I find that it smokes well and is even better the next day!