Printable View
I'm wagering $45 dollars that I can smoke 2 briskets this weekend and they end up being edible. After those ribs, I'm getting brave.
Picked up 2 of 'em at lunch today and gonna try 'em either Sat, Sun or Monday. Yes, I'll take pics for you gewbers. And no Maj ain't allowed to look at 'em. I'm still hacked about the dissing he gave my boys on their shooting stance and my jargon mix up.
If you've got a brisket recipe, speak now or hold your peace.
Wannabe...
You can mess up a briskett in no time. Go to this link and FOLLOW THE DARN DIRECTIONS EXACTLY ya gewber
http://www.kickassbbq.com/brisket.html
I don't want to hear no complaining if it's tough as nails if you don;t follow that to the tee. Oh, IF you have a prime meat, meat place up there, get you 2 Wagoo Beef Brisketts. Smooth as silk
When you slice it, go across the grain, not with the grain
FAT CAP UP is the only ting I'd change and on your rub, 6 parts rub and 1 part regular sugar
WB doesnt know anything but against the grain. He been that way toooo long to change now..
What directions DD? Seems more like a message board than actual directions.
You're gonna have to retype it for me so I know what to ignore and what to do. Now get with it.
Wannabe...
And Sat, you're gonna regret being mean to me when I perfect this smoking thing.
and here is what the site says for the recipe ya gewber. Now Shudup and follow this recipe. BTW, WHY are you cooking 2 of them? 1 will feed about 8-10 people
KickAssBBQ
Beef Brisket
Home
About 13 lbs. of Brisket. I have sprayed it with my 50/50 mixture of Apple Juice and Jack Daniels
and added my rub. This is my standard method. Fat cup down on mine. The fat cap protects the meat.
Smoke them fat cap down for the best Bark!!!!!
I do not trim the fat cap. Trim it AFTER it is smoked. That's where all the flavor is!!!!
When you finish the cook, there will be all those juices and fat in the pan. Take the Brisket out of the pan and put the pan in the fridge and let the fat solidify. Scrape the fat off and what you have left is the wonderful juices (au ju) from the meat. Put that back on your meat for moisture. Perfecto!!!!!
Rinse the meat under cold water. Lay it in a disposable aluminum pan with a paper towel in the bottom. The paper towel will soak up some of the excess water. You do want some water on it so your rub will adhere to the meat.
I put on my rub, liberally!!!! The amount of rub you use is up to you. Remember, the amount of rub does have an effect on the amount of Bark that it will produce.
If you leave the Fat Cap on, you will probably not need to add a Beer. There is going to be PLENTY of juice in the bottom of the pan. But, a little beer is not a bad thing!!!!
You ARE Your Own Dog!!!! Yes, I do use cheap beer in my pans!!!
Put the meat in an aluminum pan and add about 1/2 inch of beer or water. You can notice I have this meat on a rack. I usually do not use racks because I do not like to clean them.
Just lay the meat in the bottom of the pan.
Smoke it at 225-250.
NOTE: Sometimes the meat will get to an internal temp of between 140-160 and just seem to stay there for hours. It happens. It will start going up again.
When it gets to about 160, cover it with foil (pan and all). Make sure you have some juices in the pan when you cover it. If you want that bark to crisp up, uncover it at 190 internal and let it cook to 200.
If you can, crank the heat to 300-350. If not, just get it close to the firebox end.
Pull it off at 195 and let it rest for an hour.
Use an internal thermometer probe and smoke it to 195-200 internal.
This can take anywhere from 8-12 hours depending on the size of the Brisket and the cooking temp.
Do not be as concerned about the smoking TIME as you are about the internal meat temperature!!!
smoke it for 6-8 hours then place in a pan, cap up, cover with foil. Put it in your oven set on 200 overnight.
If you could catch some CRAPPIE you could just cook them !!!!
No brisket for you neither Slab. Too bad too, cause I was cooking an extra one just for you this time too.
That ain't a recipe DD, that's random thoughts best I can tell. Try again. I don't like it.
Wannabe...
Last time I try and help you out.
slabo that left a mark
Oh well I would rather have a nice thick ribeye than a piece of meat you have to spray good whiskey on and rub it and cook it for three days and just to make it edible :eek: :eek: :DQuote:
Originally Posted by Wannabe...
Same here bro!
+ 1 on the ribeye I cut up a 15 lber last night.:)Quote:
Originally Posted by Slabologist
we bought two whole ribeyes at kroger they had them on sale for 4.97 lb
Fellas, there aren't many things that I can contribute to this site at this time, BUT! I can darn sure consume high quality red meat. I am offing my expertise (completely free of charge) to help determine who is the best. Grill it, smoke it, traditionaly bbq it, long as it doesn't still moo or poo I'll eat it!
Fire em up and give a call. :D
Here you go poo flinger.Take Texas Pete mustard and cover brisket with it then add rub rap in plastic rap overnight.Unrap and let come to room temp place on smoker 225-250 fat cap up cook 4-6hrs wrap in foil several layers and cook 6-8hrs more depending on size let rest before slicing.If you want a heavy'r bark don't wrap or unwrap in the last 1-2hrs of cooking.
You to busy flinging poo in Mizzu to do your cooking this weekend?
Has anybody heard from Wannabe today???? I sure hope he didn't choke on that tough A$$ piece of meat he has been cooking all weekend !!!!
But the silence is kind of nice :-)
Bank holiday today, I'm sure he'll be here in all his glory tomorrow!
He has been on here off and on all weekend....but he is looking not talking.
We should have more bank holidays if it keeps him off the computer. He is probably at home doing housework ( laundry ,dishes, dusting)
Quote:
Originally Posted by G-3 Fisherman
He's probably saving up for tomorrow. :D