Perfect brisket

"Default User" <[email hidden]> dropped this news:5l8dv2F6ur1fU1
@mid.individual.net: in rec.food.cooking

Quoted message said:

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.

Yep Brian, that would be true. Just about every place you go has pork
steaks and some sauce simmering somewhere on the premesis (sp).

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

to email: dog3 at charter dot net

"Pete C." <[email hidden]> wrote in message
news:[email hidden]...

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.

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.

I dunno. Never once was it called BBQ. Mitch did say "Served BBQ sauce on
the side" but never called the brisket BBQ.

Oh, and thanks a lot for officially closing this thread before it even got
started. Godwin's Law, you know.

BOB

Nancy Young said:

"Default User" <[email hidden]> wrote

Quoted message said:

hahabogus said:

"Nancy Young" <[email hidden]> wrote

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

They are common in the smaller markets here. I have always seen them
labeled as "sliced pork butt".

BOB said:

<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.

You're technique is just fine, Bob. And given the prickly nature of
individual prejudices of the judges anymore, 5th place is pretty darn
awesome.

--
Dave
www.davebbq.com

Pete C. 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.

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.

Oh, quit trying to pick a fight, Pete :-) He never said it was 'BBQ', he
just said it was good.

--
Dave
www.davebbq.com

"George" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message 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.

Quoted message said:

They are common in the smaller markets here. I have always seen them
labeled as "sliced pork butt".

I think what puzzled me is this, if I said For dinner I made
beef steak, someone might think, what kind of steak? Strip steak?
rib eye? T-bone? Beef steak isn't especially descriptive.

So when people say pork steak ... not only haven't I ever seen
that in the store, and I've spent a lot of time wishfully looking at the
pork offerings, but the name just doesn't conjure up any cut of
pork I've ever heard of. What do you mean pork steak.

But, I've got it now ... thanks.

nancy

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

Quoted message said:

What do you mean pork steak

could only be a brisket thread....

--

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 said:

I think what puzzled me is this, if I said For dinner I made
beef steak, someone might think, what kind of steak? Strip steak?
rib eye? T-bone? Beef steak isn't especially descriptive.

That's because the other candidates in pork, like rib or loin, are
called chops. For that matter, they could do it like veal and call
these "shoulder chops".

I suspect the difference is the size. Pork steaks get up to the size
you'd expect with a beef steak. Center-cut ones are 6"-8" long and
4"-5" wide.

Brian

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

BOB said:

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

Congrats, Bob. Coming in 5th place is fantastic!

Becca

In article <[email hidden]>,

Becca said:

BOB said:

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

Congrats, Bob. Coming in 5th place is fantastic!

Becca

Agreed! :-)
Especially out of 30 teams.
--
Peace, Om

Remove _ to validate e-mails.

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

hahabogus said:

"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 good thing about their popularity in St. Louis is that whole pork
butts sliced into steaks are a frequent loss-leader at the stores, 99c
a pound or whatever. That means you can also get unsliced butts cheap
too, and make some nice pulled pork.

Brian

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

"Dave Bugg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

BOB said:

Quoted message said:

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.

You're technique is just fine, Bob. And given the prickly nature of
individual prejudices of the judges anymore, 5th place is pretty darn
awesome.

I know a couple of mistakes that I made. Slightly overcooked being the
biggest mistake.

I'll continue practice 'til I get first place. Also, the other categories
can't be overlooked. I usually do well in pork and ribs, but concentrating
on brisket let both of them slip to 14th (yes, both!)

BOB

"Becca" wrote...

Quoted message said:

BOB said:

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

Congrats, Bob. Coming in 5th place is fantastic!

Thanks. I was happy with 5th, but the other categories suffered because I
was concentrating on the brisket too much.
1st place was the team that's been Team of the Year for the last 4 years,
and are currently leading for this year. 2nd and 3rd were the 2nd and 4th
place teams for Team of the Year. This was only my second competition this
year.
As they say...Practice, practice, practice!

There's always next time.

BOB

" BOB" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Thanks. I was happy with 5th, but the other categories suffered because I
was concentrating on the brisket too much.
1st place was the team that's been Team of the Year for the last 4 years,
and are currently leading for this year. 2nd and 3rd were the 2nd and 4th
place teams for Team of the Year. This was only my second competition
this year.
As they say...Practice, practice, practice!

There's always next time.

BOB

I've been to a few contest, but I've never entered. In your mind, was the
brisket the best ever or were the other four better than yours?

The problem with competition, the entrants are cooking to satisfy what a
group of judges things is the perfect whatever, not necessarily what you and
your family like.

If you enjoy the contest, have fun, but don't look at your entries at being
less than excellent. Unless you do happen to suck at making barbecue. 🙂

BOB said:

Thanks. I was happy with 5th, but the other categories suffered because I
was concentrating on the brisket too much.
1st place was the team that's been Team of the Year for the last 4 years,
and are currently leading for this year. 2nd and 3rd were the 2nd and 4th
place teams for Team of the Year. This was only my second competition this
year.
As they say...Practice, practice, practice!

Do you get to observe or taste the leading entries?

-sw