Perfect brisket

Mitch@... said:

I made my first brisket yesterday.

I put on a dry rub and let it sit at room temp for 1 hour.
Then I smoked it on the grill for 3 hours.
Wrapped in foil and baked in a 325 oven for 2 hours.

Served BBQ sauce on the side.

Everyone raved. It was perfectly tender and the flavor was amazing.

Will definitely make again.

Glad it turned out fine. Now you are making me hungry. <g>

Becca

In article <[email hidden]>, Mitch@...

Quoted message said:

I made my first brisket yesterday.

I put on a dry rub and let it sit at room temp for 1 hour.
Then I smoked it on the grill for 3 hours.
Wrapped in foil and baked in a 325 oven for 2 hours.

Served BBQ sauce on the side.

Everyone raved. It was perfectly tender and the flavor was amazing.

Will definitely make again.

Ok, so where are the jpegs? ;-)
--
Peace, Om

Remove _ to validate e-mails.

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

"Becca" <[email hidden]> wrote

Quoted message said:

Mitch@... said:

I made my first brisket yesterday.

I put on a dry rub and let it sit at room temp for 1 hour.
Then I smoked it on the grill for 3 hours.
Wrapped in foil and baked in a 325 oven for 2 hours.

Served BBQ sauce on the side.

Everyone raved. It was perfectly tender and the flavor was amazing.

Will definitely make again.

Glad it turned out fine. Now you are making me hungry. <g>

I've had brisket on my mind for a couple of weeks now, and the
weather is finally cooperating. It's either that or pot roast some
time this week.

Last night it was stuffed peppers. I love this cool weather.

nancy

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Becca" <[email hidden]> wrote

Quoted message said:

Mitch@... said:

I made my first brisket yesterday.

I put on a dry rub and let it sit at room temp for 1 hour.
Then I smoked it on the grill for 3 hours.
Wrapped in foil and baked in a 325 oven for 2 hours.

Served BBQ sauce on the side.

Everyone raved. It was perfectly tender and the flavor was amazing.

Will definitely make again.

Glad it turned out fine. Now you are making me hungry. <g>

I've had brisket on my mind for a couple of weeks now, and the
weather is finally cooperating. It's either that or pot roast some
time this week.

Last night it was stuffed peppers. I love this cool weather.

nancy

For me today it is experiments in frozen yogurt day (Freeze your friends
lot....Following the recipe I posted for frozen raspbery yogurt except
using pineapple instead of the raspberries and no lime zest...might be
nice. Gonna eat it for supper tonight as dessert for grilled pork steak
and sauteed brussel sprouts. I find if I brown up the sprouts a little
they get nice and sweet.

--

The house of the burning beet-Alan

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

Quoted message said:

Ok, so where are the jpegs? ;-)

Heh...I haven't moved on to taking pix of my food yet, but I've had
some nice platings lately.

The black crust on that brisket....slurp.

And I was so stuffed, I offered the leftovers to our friends.
Temporary (full belly) insanity.

"hahabogus" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Last night it was stuffed peppers. I love this cool weather.

Quoted message said:

For me today it is experiments in frozen yogurt day (Freeze your friends
lot....Following the recipe I posted for frozen raspbery yogurt except
using pineapple instead of the raspberries and no lime zest...might be
nice.

This is using your new ice cream maker? I never thought of making
frozen yogurt. That sounds great, pineapple, let us know how it
turns out.

Quoted message said:

Gonna eat it for supper tonight as dessert for grilled pork steak
and sauteed brussel sprouts. I find if I brown up the sprouts a little
they get nice and sweet.

I've probably asked 80 times and I still don't know. What is
a pork steak?

nancy

Nancy Young said:

"hahabogus" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Last night it was stuffed peppers. I love this cool weather.

Quoted message said:

For me today it is experiments in frozen yogurt day (Freeze your friends
lot....Following the recipe I posted for frozen raspbery yogurt except
using pineapple instead of the raspberries and no lime zest...might be
nice.

This is using your new ice cream maker? I never thought of making
frozen yogurt. That sounds great, pineapple, let us know how it
turns out.

Quoted message said:

Gonna eat it for supper tonight as dessert for grilled pork steak
and sauteed brussel sprouts. I find if I brown up the sprouts a little
they get nice and sweet.

I've probably asked 80 times and I still don't know. What is
a pork steak?

At least here in the US Midwest - South they are cheap, greezy, thin, bone -
in cuts of pork, chop - size.. When I used to spend time visiting friends
is St. Louis some of the lower - rent types (aka "The Gay Hillybillys"😉
would get all excited when there was a bbq and they'd get to grill out their
"pork steaks". They were so greezy that they'd invariably cause flare - ups
on the grill. They would be amazed when I'd do pork loins and such on the
grill...I mean if you're gonna grill get something *decent* fer chrissakes.
Decent pork is not that expensive, it was certainly not a "money" issue for
these yahoos...

Isn't hahabogus in Canada? Maybe they are different up there or
wherever...anyways I've bought them here in Chicawgo too and they were just
as terrible as they were in St. Looey...after you eat one you feel like
greeze is oozing outta yer pores.

--
Best
Greg

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've probably asked 80 times and I still don't know. What is
a pork steak?

A pork butt roast cut into 3/4 inch thick slices or of that approxamation
is a good example. Or another cut of pork you'd make a roast of cut into
steaks. But my preferred pork steak is a pork butt steak.

--

The house of the burning beet-Alan

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

hahabogus said:

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've probably asked 80 times and I still don't know. What is
a pork steak?

A pork butt roast cut into 3/4 inch thick slices or of that
approxamation is a good example. Or another cut of pork you'd make a
roast of cut into steaks. But my preferred pork steak is a pork butt
steak.

If anyone is familiar with bone-in chuck steaks, then these are pork
equivalent. Many of them (depending on which part of the butt they're
cut from) will have a 7-bone in them.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"hahabogus" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Last night it was stuffed peppers. I love this cool weather.

Quoted message said:

For me today it is experiments in frozen yogurt day (Freeze your

friends

Quoted message said:

Quoted message said:

lot....Following the recipe I posted for frozen raspbery yogurt except
using pineapple instead of the raspberries and no lime zest...might be
nice.

This is using your new ice cream maker? I never thought of making
frozen yogurt. That sounds great, pineapple, let us know how it
turns out.

Quoted message said:

Gonna eat it for supper tonight as dessert for grilled pork steak
and sauteed brussel sprouts. I find if I brown up the sprouts a little
they get nice and sweet.

I've probably asked 80 times and I still don't know. What is
a pork steak?

nancy

ooops... the pineapple frozen yogurt was ok...not as good as the
raspberry. The pinapple flavour doesn't have the same jump out and be
there...the way the frozen raspberry did. I much prefer frozen yogurt to
ice cream.

best way to explain the flavour difference is POW now that's raspberry
....wait,wait is that lime? Versus...I think there's pineapple in this.

--

The house of the burning beet-Alan

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

"Default User" <[email hidden]> wrote

Quoted message said:

hahabogus said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

I've probably asked 80 times and I still don't know. What is
a pork steak?

Quoted message said:

Quoted message said:

A pork butt roast cut into 3/4 inch thick slices or of that
approxamation is a good example. Or another cut of pork you'd make a
roast of cut into steaks. But my preferred pork steak is a pork butt
steak.

If anyone is familiar with bone-in chuck steaks, then these are pork
equivalent. Many of them (depending on which part of the butt they're
cut from) will have a 7-bone in them.

Okay, thanks. I never once heard the term 'pork steak' until Jill
mentioned it once. Now it seems everyone knows pork steaks.
In the stores here I see pork chops, roasts, ribs ... no steak.

Appreciate the responses.

nancy

Default User said:

hahabogus said:

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've probably asked 80 times and I still don't know. What is
a pork steak?

A pork butt roast cut into 3/4 inch thick slices or of that
approxamation is a good example. Or another cut of pork you'd make a
roast of cut into steaks. But my preferred pork steak is a pork
butt steak.

If anyone is familiar with bone-in chuck steaks, then these are pork
equivalent. Many of them (depending on which part of the butt they're
cut from) will have a 7-bone in them.

Here's wikipedia info:

<http://en.wikipedia.org/wiki/Pork_steak>

That picture isn't very good, here are some others:

<http://farm1.static.flickr.com/173/434654433_19415e5a79.jpg?v=0>

<http://charbroilgrilling.com/images/MixedPorkSteakGrillTerryAlabama3170
7.jpg>

<http://www.blackangusacres.com/img/p-porksteak-b.jpg>

<http://www.stonegrill.co.kr/bbs/data/menu8/menu23.gif>

Pork steaks are very popular in St. Louis, and likely the reason why we
have the highest per capita consumption of barbecue sauce in the
country.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"hahabogus" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

"hahabogus" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

> Last night it was stuffed peppers. I love this cool weather.

Quoted message said:

For me today it is experiments in frozen yogurt day (Freeze your

friends

Quoted message said:

Quoted message said:

lot....Following the recipe I posted for frozen raspbery yogurt except
using pineapple instead of the raspberries and no lime zest...might be
nice.

This is using your new ice cream maker? I never thought of making
frozen yogurt. That sounds great, pineapple, let us know how it
turns out.

Quoted message said:

ooops... the pineapple frozen yogurt was ok...not as good as the
raspberry. The pinapple flavour doesn't have the same jump out and be
there...the way the frozen raspberry did. I much prefer frozen yogurt to
ice cream.

best way to explain the flavour difference is POW now that's raspberry
...wait,wait is that lime? Versus...I think there's pineapple in this.

Pineapple is funny like that, it seems. Maybe I'll freeze the ice cream
maker bowl and try some frozen yogurt myself. Thanks.

nancy

"Default User" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

That picture isn't very good, here are some others:

<http://farm1.static.flickr.com/173/434654433_19415e5a79.jpg?v=0>

<http://charbroilgrilling.com/images/MixedPorkSteakGrillTerryAlabama3170
7.jpg>

<http://www.blackangusacres.com/img/p-porksteak-b.jpg>

<http://www.stonegrill.co.kr/bbs/data/menu8/menu23.gif>

Pork steaks are very popular in St. Louis, and likely the reason why we
have the highest per capita consumption of barbecue sauce in the
country.

Thanks! I have never seen those in the store, and I do recognise them
as chuck steaks, which I love, except they're pork. Interesting.

I'm lucky if I can find decent pork chops in the store, to tell you the
truth, and a bone-in pork roast? Only from the butcher. I haven't
looked for a pork butt, though.

nancy

"Nancy Young" <[email hidden]> wrote in news:Ze6dnTy_ku-
[email hidden]:

Quoted message said:

I'm lucky if I can find decent pork chops

Pork steaks have a nice ratio of fat not lean and dry like modern pork
chops. They take a rub nice and cook up a treat....cheap too.

--

The house of the burning beet-Alan

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

"Nancy Young" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I've had brisket on my mind for a couple of weeks now, and the
weather is finally cooperating. It's either that or pot roast some
time this week.

Last night it was stuffed peppers. I love this cool weather.

nancy

The weather was cool for a few days and now it is warming up again.
Brisket sounds delicious. Haven't done one in awhile. Pot roast sounds
really good too. I made stuffed peppers last week. *sigh* I'm ready for
full blow fall. I want cinnamon and spice dammit 😉

Michael
--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Nancy Young said:

Okay, thanks. I never once heard the term 'pork steak' until Jill
mentioned it once. Now it seems everyone knows pork steaks.
In the stores here I see pork chops, roasts, ribs ... no steak.

Appreciate the responses.

nancy

We had pork steaks for dinner tonight, we cooked them on the grill. Pork
steaks are not as plentiful in the supermarket, as pork chops, pork
roasts and ribs.

Becca

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

I made my first brisket yesterday.

I put on a dry rub and let it sit at room temp for 1 hour.
Then I smoked it on the grill for 3 hours.
Wrapped in foil and baked in a 325 oven for 2 hours.

Served BBQ sauce on the side.

Everyone raved. It was perfectly tender and the flavor was amazing.

Will definitely make again.

While my last brisket was far from perfect, it was good enough to place 5th
in a BBQ competition of 30 teams.
Marinated for about 6 hours, rubbed, patted in and rubbed again. Back on
ice for 2 hours, then immediately into the smoker @ 225 for 6 hours 'til 185
internal temp. Rubbed again, back in smoker @ 250 for 1-1/2 hours. Wrapped
in foil, held in Cambro for 2 hours, sliced and arranged in the turn-in box.
I'm hoping that my next will be better. 1st place would be nice.

BOB

Mitch@... said:

I made my first brisket yesterday.

I put on a dry rub and let it sit at room temp for 1 hour.
Then I smoked it on the grill for 3 hours.
Wrapped in foil and baked in a 325 oven for 2 hours.

Served BBQ sauce on the side.

Everyone raved. It was perfectly tender and the flavor was amazing.

Will definitely make again.

Loose the foil, you don't need it. Other than that it's a perfectly
workable technique though the BBQ nazis may whine about you not doing
the entire time on the smoker.