BBQ brisket

[Cummins Cowboy]

This question is mostly for texans or maybe some other southerners. I grew up and spent most of my life in texas. Up here in utah it is next to impossible to get good brisket unless you make it yourself. I try different things each time I make a brisket trying to learn something each time. I have a big BBQ that used to be a large propane tank and perfer to use hickory. What i wanna know is if any of you here have any special procedures, like what do you put on it and what temps are recommended. What i am looking for is getting that thin 1/4 inch red glaze around the edge of the meat. If i perfect my brisket i will become a BBQ god up here cause no one has ever really eaten a good one up in these parts or even heard of it for that matter

 

[TxDieselKid]

There is nothing better tasteing then BBQed sasuge. Infact, i'm going to go get some after this post!



Anyways, I'm always the one in my group of friends that has to "prepair" the meat for cooking with seasoning. First I take a fork and punch some holes in to it so that the seasoning will go into the meat. Then I start with a good, light foundation of Coors Light Beer. This is not the kinda beer i drink, but find it best for BBQing. Then I but some meat tenderiser on. Then Montral Steak seasoning. Then, a moderate coat of Tony Sashares (the green container). Larry's Seasoned Salt is the best salt I can find. Then some peper. And finsh it with some Worchashire juice. You have to be sure to "rub" the stuff into the meat before putting the juice on there. That's right sicko's, rub the meat.



I use some others here and there, but find the right combo for you and your friends. This works best for my friends, and I.



Remember, a good cook NEVER gives ALL his secerts, I didn't give all mine!



Andrew

 

['956Wheel]

The Glaze

To get that real tasty glaze on any meat brush it with the leftover marinade for the last 15 or twenty minutes of cooking. Turn the meat often in this time and keep brushing it... don't let it flare up!



My marinade (NOTHING WITHHELD)



Equal parts soy and worstershire sauce (3/4 cup each for a 3 lb tri tip)



2 tablespoons brown sugar (or molassas if you like)



1 teaspoon good seasoned salt



1/2 a large RED onion (cut into 1/4" chunks)



1 tablespoon minced garlic



1 teaspoon rosmary (fresh is best)



juice of 1 lime



a sip of your beer. . 1/2 cup or so (optional)





Stab the meat with a fork a lot, Marinate min 24 hours, get the BBQ HOT, sear each side 10 minutes, (or till DARK brown/black in spots), move to cooler side for approx,. 1/2 hour or more then do the brush and glaze procedure , OVER HEAT..... do not let it flare.



I use a thermometer 140*= med rare



Mike

 

[Okie-Go]

I have two briskets in the fridge now. Gonna cook em with some oak and hickory at 250-300 for 6-8 hours. I usually soak em in Italian salad dressing overnight. The secret is keeping them from burning on the outside before the inside gets done. I have cooked several since moving down here in 1986. No complaints yet and even the neighbors say it's smells good. Of course I usually have a sample or two to let them try it. My neighbor even buys two briskets. He wants me to cook his and I get the other one. Sounds fair to me.

 

[LSMITH]

The secret to the glaze is sugar. I prefer brown sugar, but Karo syrup is good too. To get the glaze into the meat for the layer you want it needs to soak for a while. I make up my own barbeque sauce and then marinate for a day. Smoked for a full 24 hours with mesquite is the best.



Another hint is lemon juice, it is acidic enough to help tenderize the meat and help let the glaze soak in.

 

[jwdeeming]

Check out this website:

www.barbecuen.com



There's enough info and recipes to keep you busy all summer!

 

[sdalton]

Use a good rub, there are many different recipies out there. Let it soak overnight. If your propane cooker has a firebox on it, you are way ahead of the game. If not, put the fire on one side, the briskets on the other. I like to use Red Oak. Mesquite is second, Hickory third. Get the coals started good. Adjust the temp to 190 degrees, this will slow cook it. Fat side up. Let it cook at 190-200 for 24 hrs, flipping only once. This should leave the meat very juicy, and will not boil the juice out. You should have a 1/2 inch smoke ring in the meat.

After 24 hrs, wrap the briskets up overly well in foil, then stick them in the oven for 4 hrs at 190 degrees. After this, the meat will be so tender and juicy, that you will probably be full before you finish slicing it up, just from sampling the finished product.



To do good barbeque, you need a good firebox, or find a way to seperate the fire from the cooking section. the key to great brisket is indirect heat, at a low temp, over a long period of time.



Scott

 

[JConley]

I use oak lump charcoal, oak wood, and Pecan for the smoke flavor. The pecan is pretty strong, so some prefer Mesquite or just the oak flavor. I also agree with the 200 degrees for 24 hours. In the firebox, put in a can of water (or beer) to keep from drying out the meat. I dont cook anything over charcoal anymore. If it isnt cooked over a real fire, I dont want it.

 

[Cummins Cowboy]

so does everyone agree that the fat side should be up??? so the juices can run down the meat to keep it moist?? This is different than how i have been doing it. What is the best way??

 

[sdalton]

I do the fat side up the second half. It doesnt really matter as long as you cook at the right temp.

 

[Bob Wagner]

Originally posted by jwdeeming

Check out this website:

www.barbecuen.com



There's enough info and recipes to keep you busy all summer!

would you please verify the link.



thanks,

Bob

 

[lgibson]

Ya'll ain't Texans

What ya'll talking about rubs and such? I cooked more briskets than there are TDR members, well maybe not quite. Here is the basic, I am leaving out some of my secrets though.



First you need a good smoker with a firebox on the side. Get some mesquite wood, no bark. Take some smaller pices and soak in water. Get a nice set of coals going and put in the brisket fat side up. Throw some sauage in to snack on later.



Now just watch the fire and smoke camber temps. You what about 200-240 degress. for the first few hours keep the smoke going by puting the wet wood on the fire. After a few hours you don't need anymore smoke. Too much is not good. I cook mine for about 18 to 24 hours. This depends on what size and how many I got cooking at once.



When it is ready to come out be carefull. It will be so tender it will just fall apart. I slice the lean side and have sliced Brisket. The fatty side I will trim leaving some fat and the crust. This I will put in a skillet with BBQ sauce and brown. Makes great sandwiches.



What people use as rubs depends on taste. I used to cook for 50 ruffnecks and company men every weekend for many years. Sometimes I would have fish fries with catfish.



P. S. get some country style pork ribs and use only Lawryes seaning salt. Smoke that with the brisket. You can put a drop on your forehead and your touge will beat your brains out tring to get to it.

 

[TxDieselKid]

Re: Ya'll ain't Texans

Originally posted by lgibson

What ya'll talking about rubs and such?

Least we spell YALL right!



Andrew-born and bread in Texas

 

[jwdeeming]

would you please verify the link.

Bob,



The link, as displayed, is correct. I must have done something wrong with the way I posted the link though. Watch carefully what the link on this thread tries to take you to.



The correct link is, www.barbecuen.com.



The link in this thread tries take you to "www/barbecuen.com". I don't know what happened. Sorry.



JimD

 

[jwdeeming]

I'm betting I made the syntax error when I created the message. I tried to go back and edit my post, but time has expired. I reported it to the moderator. My apologies.



JimD

 

[Bob Wagner]

Thank you Jim

 

[lgibson]

Txdieselkid

True Texans can't spell. I was born in Victoria, Tx. and lived in Wheelock, Cut and Shoot, and just about everywhere else. I left that little state for Alaska. You know what happens if you split Ak. in two. Texas becomes the third largest state



Now I am in Or. :{ :{ :{

 

[Jumbo Jet]

Who's a brisket smoker in this thread??



I routinely smoke briskets for 250 people at a time. Have smoked for a booth at the County Fair. Sold $15,000 in 3-1/2 days.



Charcoal and Blackjack Oak.



Deep pit. Direct heat/smoke under briskets. 190 degrees.



Seasoned salt and a liberal dose of black pepper applied before smoking.



I try to stay away from the real cheap fatty briskets. Typically pay about $1. 39-$1. 69 per lb. We bought the beef company (IBP) so the price should come down.



8 hours on lean side. 8 hours on fat side. Slice after short cool down period. 8 hours in sealed roaster pans with 1/2 cup of special sauces and water.



When I can't get blackjack oak, I use white oak next, then red oak as last resort.



Rave reviews from all who consume. I've seen finicky women make a real pig out of themselves.



I make my own BBQ sauce. I never add the BBQ sauce to the meat. I let the consumer do that.



Been smoking for 30 years. Competed all over Eastern Arkansas and West Tennessee. Won a few 1st place trophies at Memphis in May, etc. That was in the whole hog and shoulder division though. Using same pit for brisket though.

 

[Cummins Cowboy]

keep the ideas coming this is the kinda stuff i like to hear, I am convinced that if god himself where to come down here to eat i am certain he would wanna eat some good brisket first. I think part of my problems where that i didn't control the heat properly now i bought a temperature gauge that i am gonna put right inside next to the meat. The last brisket i made was probably one of the more dissappointing ones i have made, already has my wife convinced (native utahn) that we need to cook brisket every week she absolutly loved the meat. if i perfect this i will become the bbq god around here and that is my goal.