Brisket .... how to?

Roy Jose Lorr said:

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's definitely
not something I do readily.

Quoted message said:

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The "Aunt
Irene's Brisket" recipe was recommended to me in chat, and I found it
through a google groups search.

Quoted message said:

However, I like to choose from a variety of options and maybe combine a
few, er experiment <g>. My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Quoted message said:

Sky, who likes grilling and Q'ing

Spice Mix
2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seeds
2 allspice berries
1 tablespoon smoked paprika
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt

Smoked Meat
3 lbs beef brisket, with fat on
1 cup red wine
3 slices double smoked bacon
2 cups wood chips, such as apple,cherry or
maple,soaked in water for 5 minutes

Are you certain you didn't forget anything?

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's definitely
not something I do readily.

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The "Aunt
Irene's Brisket" recipe was recommended to me in chat, and I found it
through a google groups search.

However, I like to choose from a variety of options and maybe combine a
few, er experiment <g>. My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Sky, who likes grilling and Q'ing

Michael Ruhlman and Brian Polcyn's book _Charcuterie_ has a fine
recipe for pastrami. Here's a copy I made of their recipe that I
posted here previously (After I'd made pastrami):

Brine:

1 gallon of water
1 1/2 cups kosher salt
1 cup sugar
8 teaspoons pink salt (sodium nitrite I believe, check with your local
butchter/charcutier)
1 Tblspoon pickling spice
1/2 packed cup dark brown sugar
1/4 cup honey
5 cloves garlic, minced

Meat:
One five-pound beef plate or brisket (I used brisket)

Rub:
1 Tblespoon coriander seeds, lightly toasted
1 Tblspoon black pepper corns, lightly toasted

Combine the brine ingredients in a pot large enough to hold the
brisket and bring to a simmer, stirring to make sure the salt and
sugar are dissolved. Remove from heat and cool to room temperature,
then refigerate until the brine is chilled.

Put the beef in the brine and put a plate on top of it to make it
submerge completely. Refrigerate it for three days.

Remove the meat from the brine and discard the liquid. Rinse and dry
the meat.

Combine the coriander and the pepper in a spice mill and pulse until
coarsely ground. Coat the beef evenly with the mixture.

Hot smoke the meat to an internal temperature of 150 degrees
Farenheit. (I used pecan wood because I have a ready supply of it)

To prepare the meat for serving, place it in an inch of water in a pan
or on a rack above the water. Bring it to a simmer and put the pan
into a 275 degree oven for 2 to 3 hours until it's fork tender.

[NB: I omitted the last part of the cooking process because I smoked
it more than Ruhlman and Polcyn called for. I had no complaints about
the product from anybody who tasted it.]

modom

[email hidden] wrote in news:1182395896.359859.37500
@n2g2000hse.googlegroups.com:

Quoted message said:

Michael Ruhlman and Brian Polcyn's book _Charcuterie_ has a fine
recipe for pastrami. Here's a copy I made of their recipe that I
posted here previously (After I'd made pastrami):

Hag and I did some corned beef from scratch several years ago...you could
look up the thread...we used bottom round though.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Sheldon said:

Roy Jose Lorr said:

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing? I can't remember when I last made a brisket, so it's definitely
not something I do readily.

Quoted message said:

Of course, I can google and search FoodTV (etc.) for all sorts of
recipes, methods, and techniques to prepare and cook brisket. The "Aunt
Irene's Brisket" recipe was recommended to me in chat, and I found it
through a google groups search.

Quoted message said:

However, I like to choose from a variety of options and maybe combine a
few, er experiment <g>. My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Quoted message said:

Sky, who likes grilling and Q'ing

Spice Mix
2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seeds
2 allspice berries
1 tablespoon smoked paprika
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 tablespoons kosher salt

Smoked Meat
3 lbs beef brisket, with fat on
1 cup red wine
3 slices double smoked bacon
2 cups wood chips, such as apple,cherry or
maple,soaked in water for 5 minutes

Are you certain you didn't forget anything?

Nice job of editing out the cooking instructions.

I'll repeat them:

1. Spice Mix: Over medium heat, toast
the peppercorns, coriander seeds, cumin seeds,
fennel seeds mustard seeds, allspice berries,
celery seeds in a small sauté pan or cast iron
frying pan until fragrant, about 5 to 7 minutes.
2. Grind spices coarsely in a mortar and pestle
or spice grinder; combine with the remaining
ingredients.
3. Smoked Meat: Rub ½ of the spice
mixture all over the brisket; let brisket sit for
1 hour or overnight so flavour permeates the meat.
4. Preheat oven to 250 degrees F; fit the rack
of a roasting pan into a roasting pan, add wine to
the roasting pan& put the brisket on the rack.
5. Cover the brisket with the slices of bacon,
cover with foil& slow cook for 3 hours or until
meat is tender.
6. Remove from oven& add remaining spice
mixture; smoke brisket with the wood chips in a
smoker over low flame according to manufacturer’s
instructions, about 20 to 30 minutes.
7. OR use your barbecue to smoke the meat-
wrap the wood chips loosely with foil paper, poke
holes in the foil, add wood chips to the barbecue
on medium high heat; when the chips start to smoke,
turn the grill to low heat& put the meat on the
upper part of grill.

The time in the instructions adds up to:
3 hours 50 minutes with 20 mins prep

If you don't know how to tell if its done, you shouldn't be
smoking brisket in the first place.

The recipe came to me from a retired 'Jewish Style Deli'
owner who lived in Vancouver, B.C. where I met him. He
insisted that brisket cooked this way was superior to N.Y.
Deli corned beef... After sampling the original, supposedly
authentic version of Smoked Meat during a vist to Montreal,
all I can say is harumph!

Sheldon said:

Skyhooks said:

OK, I bought a small brisket the other day - it's in the freezer. The
price was such I just couldn't resist. Now, what do I do with the
thing?

There's no such brisket cut as "small". Which cut, and how small...
like wtf does it actually weigh? If what you have is the typical
small (2-4lb), lean, flat cut typically sold at stupidmarkets that
does not grill very well, especially if you're not experienced with
long and slow grilling or bbq, you'll probably be eating shoe
leather... that cut is best braised... I think braised brisket is
better than Qd regrdless.

I agree. With me its an ethnic thing.

If you can afford the equipment, steaming brisket, whether
salted/corned or spice/rubbed is the way to go.

Quoted message said:

Here... pick n' choose:
http://www.jewish-food.org/recipes/briindex.htm

Sheldon

hahabogus said:

[email hidden] wrote in news:1182395896.359859.37500
@n2g2000hse.googlegroups.com:

Quoted message said:

Michael Ruhlman and Brian Polcyn's book _Charcuterie_ has a fine
recipe for pastrami. Here's a copy I made of their recipe that I
posted here previously (After I'd made pastrami):

Hag and I did some corned beef from scratch several years ago...you could
look up the thread...we used bottom round though.

Blasphemy.

Victor Sack said:

Skyhooks said:

My intention is to cook the brisket outside on
the bbq grill smoker (whatever it is!). What sort of recommendations
can y'all suggest? TIA.

Here is a link to step-by-step instructions. I first posted it about
seven years ago:
<http://www.texascooking.com/features/apr99brisket.htm>.

Victor

Thanks for sharing the link. It'll definitely come in handy when I take
the brisket outta the freezer.

Sky

Dave Bugg said:

I should also mention that out of all things to BBQ, brisket is one of the
most difficult.

Which is why you should just use it for corned beef or pastrami!

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In article <[email hidden]>,

The Kat said:

Dave Bugg said:

I should also mention that out of all things to BBQ, brisket is one of the
most difficult.

Which is why you should just use it for corned beef or pastrami!

Makes a wonderful ground beef too. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

The Kat said:

Dave Bugg said:

I should also mention that out of all things to BBQ, brisket is one of the
most difficult.

Which is why you should just use it for corned beef or pastrami!

Alas, I very much dislike both corned beef and pastrami. So, I'll
somehow prepare and cook this small brisket that's in the freezer for
the time being. Still figuring out what I'm gonna do with it 😉 Since
it doesn't have much fat on it, I'll probably use bacon (or something
similar) somehow when I cook it. But, I dunno yet.

And thanks for all the suggestions everyone. I've so enjoyed reading
about them. I'll be sure to let everyone know how it turns out.

Sky

The Kat said:

On Wed, 20 Jun 2007 12:18:51 -0700, "Dave Bugg" <[email hidden]>

Quoted message said:

I should also mention that out of all things to BBQ, brisket is one
of the most difficult.

Which is why you should just use it for corned beef or pastrami!

Uh, uh.....BBQ brisket is a thing of wonder :-)

--
Dave
www.davebbq.com

How to cook it in the oven and have it come out fork tender.

Preheat oven to 350 deg.

Put garlic slivers in small cut holes on the non fat sides. I put them about
every couple of inches apart.
Sear it on all sides in olive oil.
Put onions about a 1/2 thick on the bottom of a roasting pan with the
brisket on top
1 can of mushroom soup and spread it over the top of the brisket and
sprinkle a packet of onion soup over the top of that.
1/2 cup of beef broth in the bottom of the roasting pan.
Cover with aluminum foil and cook for 35 to 40 minutes a pound.
Uncover the last 30 minutes of cooking.

--

Joe Cilinceon

Roy Jose Lorr said:

Sheldon said:

Quoted message said:

> Are you certain you didn't forget anything?

Nice job of editing out the cooking instructions.

That recipe is garbage.

Quoted message said:

The recipe came to me from a retired 'Jewish Style Deli'
owner

Bacon is Jewish Style... moron and liar.

Sheldon said:

Roy Jose Lorr said:

Sheldon said:

>>Are you certain you didn't forget anything?

Nice job of editing out the cooking instructions.

That recipe is garbage.

Ah, you've tried it I see.

Quoted message said:

Quoted message said:

The recipe came to me from a retired 'Jewish Style Deli'
owner

Bacon is Jewish Style

In what way, dearheart?

.... moron and liar.

How sweet.

: On Wed, 20 Jun 2007 12:18:51 -0700, "Dave Bugg" <[email hidden]> wrote:

: >I should also mention that out of all things to BBQ, brisket is one of the
: >most difficult.

: Which is why you should just use it for corned beef or pastrami!

Which adds more steps and makes it even MORE difficult! Sheese...

Quoted message said:

: On Wed, 20 Jun 2007 12:18:51 -0700, "Dave Bugg" <[email hidden]> wrote:

: >I should also mention that out of all things to BBQ, brisket is one of the
: >most difficult.

: Which is why you should just use it for corned beef or pastrami!

Which adds more steps and makes it even MORE difficult! Sheese...

Yes and no. I've smoked a brisket and I've made pastrami. There were
more steps, as you say, to making pastrami, in the sense that you have
to essentially make corned beef first. Then you rub it with black
pepper and coriander and smoke it. The recipe I followed came from
the Ruhlman/Polcyn book mentioned earlier, and delivered delicious
results.

The trouble I had with smoking a brisket was the long time it was
necessary to smoke it to get it tender. Sonny Bryan's BBQ in Dallas
typically smokes a brisket for about 18 hours at 225F, I think.
Somebody will correct me if I'm significantly off the mark. Reportedly
they smoke brisket 25 hours at 175F at Clark's Outpost in Tioga. I
don't know whether that's really true, though

I found keeping a wood and charcoal fire steady for such a long time
very hard to do. A boy has to catch a nap now and again. If you have
a gas-asissted smoker it wouldn't be much of a chore, I suppose. But
with my New Braunfels pit you have to stoke the fire regularly and
clean out the ashes in the fire box a couple of times in the course of
18 hours.

I only smoked the pastrami about as long as I'd do ribs -- 4-5 hours,
but it was quite tender after the days-long bath in pickling brine the
recipe called for.

Of the two, I'd say pastrami was the easier product to make.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Skyhooks said:

OK, I bought a small brisket the other day - it's in
the freezer. The price was such I just couldn't resist.
Now, what do I do with the thing? I can't remember when
I last made a brisket, so it's definitely
not something I do readily.

What is brisket, anyway? I mean, which
cut of the cow?

I remember my mother cooking it - roasted,
usually. It was always tough and tasteless.
Not my fondest childhood memories...

--
Rich

On Tue, 26 Jun 2007 15:27:27 -0500, "modom (palindrome guy)"

moc.etoyok@modom said:

I found keeping a wood and charcoal fire steady for such a long time
very hard to do. A boy has to catch a nap now and again. If you have
a gas-asissted smoker it wouldn't be much of a chore, I suppose. But
with my New Braunfels pit you have to stoke the fire regularly and
clean out the ashes in the fire box a couple of times in the course of
18 hours.

This is the method I have read about, and it seems, at least from
reviews I have read, to be a relatively easy way to start and maintain
a fire...without that much attention. I could be dead wrong on this,
as I have never done any smoking...
I hope that is about to change...when I get a smoker..😉

http://virtualweberbullet.com/fireup2.html#minion

Christine

Roy Jose Lorr said:

The recipe came to me from a retired 'Jewish Style Deli'
owner who lived in Vancouver, B.C. where I met him. He
insisted that brisket cooked this way was superior to N.Y.
Deli corned beef...

What is corned beef, anyway?

--
Rich

RichD said:

Roy Jose Lorr said:

The recipe came to me from a retired 'Jewish Style Deli'
owner who lived in Vancouver, B.C. where I met him. He
insisted that brisket cooked this way was superior to N.Y.
Deli corned beef...

What is corned beef, anyway?

--
Rich

Nasty 😉

Sky, who doesn't do corned beef or pastrami