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I'm going to try my first brisket on the smoker and don't have a good receipt.
Can any one send me there (secret) receipt?:D
A friend of mine had some at an open house on Saturday to die for. He had it brought in from someone that sells them. Now I'd like to give it a shot.
Two ways, one in the oven first low heat in a little water covered, then place on smoker. The other is wrapped in foil, cooked slow, then taken out of foil for the last hour or so smoking. I like to use brown sugar, and cavenders for seasoning. The secret, in my opinion, is to get it tender.
here is the one i use put you favorite rub on it emerils essence put on the smoker fat side up and slow cook at 275 for six hours then wrap in foil and cook for another 4 hrs
remove from smoker and let rest then slice across the grain will melt in your mouth
i use hickory and oak wood
You guys are making me hungry, I might even have to do a brisket this weekend. Put a good rub of your favorite seasoning on it (we like the head country seasoning).Like speck said, Slow is for sure the way to go with the fat side up and you gotta let it rest a while before you cut it or you'll lose all those good juices.
Anybody tried the injectable marinades for smoked brisket?
I've used the inject kind for foul and roasts.
I've found I like my own home made marinade.
Liquid smoke
Liquid garlic
Oil and butter.
Once you get it all mixed up (that's the hard part) you have to work kind of fast, as it will separate. I've used olive, canola and vegetable oils. I don't really have a preference though.
Heres what I did Mike. I had a very small (2 lb) brisket and marinaded it in Lowerys Mesquite with Lime Juice Marinade overnight. I brushed off the excess marinade this morning and made a rub of equal parts garlic powder, onion powder, paprika, cumin, chili powder, kosher salt, dark brown sugar and gave it a good coat of rub then put it in the smoker for 6 hrs atop tin foil.
Took it out, let it cool some, sliced it, and put a splash of liquid smoke, worcestershire in with the reserved Lowerys and poured it over the sliced brisket, wrapped it in foil, and heated it to warm thru in the oven. It was fallin apart tender. Low heat & a long time is key IMO.
Oh heck yes I'm braggin a little so may as well go for the gusto- heres a pic of a little trip thru the garden this morning, then a pic of it in the crockpot to accompany the brisket:
http://i104.photobucket.com/albums/m...6-10-08006.jpg
http://i104.photobucket.com/albums/m...6-10-08007.jpg
Not a good pic but what is left still in the warming pan:
http://i104.photobucket.com/albums/m...6-10-08023.jpg
The last known pic of supper before it disappeared:
http://i104.photobucket.com/albums/m...6-10-08019.jpg
I am no brisket pro by any means but man if ya want some in this neck of The South ya gotta make yur own, its all about the pigz here.:eek::o
I have one of these
http://ecx.images-amazon.com/images/...jL._SS400_.jpg
heres some chicken legs I cooked in it
http://img.photobucket.com/albums/v1...AxNDYuanBn.jpg
heres some ribs
http://img.photobucket.com/albums/v1...AxNzYuanBn.jpg
Thanks Horseshoer,, you really know how to distroy a guy.:D
Sounds like a great recipie to me. I do believe the little woman is picking up a brisket a this moment.
I'll try it your way and let you know how it turns out.
You veggies look awsome.
all i do is rub it down with my bbq rub. and smoke it with the wood of your choice until its 200 internal. let set for a good hour and then slice it...the key to brisket tasting brisket...not sauce, not spice.
i never wrap anything in foil during the first hours of the cook. you might as well use an oven.
http://i15.photobucket.com/albums/a3...i/brisket3.jpg
Horse shoe'er garden fresh veggies allready!! Cool I cant even find a tommato yet here in tenn. but got two (not hot house) out the garden yesterday!!That smoker in the previous post has some dandey beef ribs on it and I bet thats high dollar!! 2 lb briskett that gotta be a flat cut(not whole) but who's useing a lime juice marinade any thing acidic will waer down the enzimes of the meat and eventually make it mushey iff you dont watch!(to tender). Kind of like using fruit juice to actaully cook the meat. White grape juice lemon/lime grapefruit ju....I have a friend thats head chef at the casino's white grape juice what he uses most. But watch iff marrin. to long will alter taste. got to go Just got hungry all this talk bout bb q Got some left over baby backs from yesterday! Use a reciepe from air pork that memp. intl. cooks in memp. in may So i was told.Baby backs use small tool to run against bone to take the thin skin off the back side. Rub mustard both sides garlic powder then your fav. rub 1 1/2 hour on small brinkman with water pan 1/2 pan coals add chips few wet also cut 1 oinion skin and all for flavor toss on coal you will smell what i mean!! then suace down with a runney suace (I add bear with JDaniels KC's) to make it reel waterey!! Not thick will burn!! IFF its thick and you get it to hot!! Not good! Complete the process another 1 1/2 hour for a total of 3 hours and man check it out!! 1 1/2 on grill not wrapped and 1 1/2 wrapped suaced down !! IT was yaers back when it was popular with the mustard from what i understand. What we do now is when we lay our ribs on the first hour and half we load up the top with brown sugar!! The water pans the chit it never lets em dry! Good luck to all fishen/cooken RFY
it only cost about 129 but it is 100% stainless steel and mostly welded.... takes about 5 mins to put together the great thing about this cooker is it has a drip pan at the bottom, you put hickory chips around that and as the meat drips it keeps the heat very moist and the meat is real juicy, there is no possible way to burn food in it unless it falls off the rack
Green chicken & hnd you fellers look like ya been around the block some, that looks good. Greenie I like that smoker. Gotta love stainless steel.
Reelfoot , yes that was a flat cut piece. The marinade had lime juice in it didnt add any but that is good to know. The Mexican boys back in TX got me to marinading flank cuts in grapefruit juice to make fajitas but I have never done anything other than overnight or all day so that may be that it will break the meat down.
No tomatoes here yet. Plants loaded but not close to it yet, got em in a tad late this year although spring was so cold dont think it mattered.
Fella's as we know aint nothing like good food and good drink/ and good never mind:) I love to hear what other folks cook and how they do it! And what methods they use! Use to live up north and love good ethnic food but can't find it much in Tenn. Lived here for about 20 yrs. now down so. and llove "THE WAY OF THE SO." white beans country ham/ CH hocks in my favorite style bean!Being a butcher has had alot to do with me haveing to no what cuts are what and what to do with them.But being a butcher doesnt make me a no it all! Listening to what folks cook and how they cook' what seasonings they use! is what i love to do!! I havent spent much time on this topic on this cite but man is it cool to swap reciepes!! Cause I love to eat!! Thanks guys RFY.
It seems like the people in the southern states use more oak wood to do there smoking with then the Yankees do.
Now we have more oak up here then you can shake a stick at (no pun intended) and hardly ever see anyone use it.
My question to you is, what type of oak works the best for you?
White, black , pin or what?
Another question is, how dry of oak do you use? One year, two year, six month or what?
It just seems to me, like it would be kind of bitter.
was watching a cooking show the other day and forgot what state but they used wet oak no saesonings marinedes nothing just plain white wet oak iff iam not mistaken!! Yeh i thought it would bitter the meat but that left me wondering? I love hickory for pork and oak for beef now thats just me but i allways start with charcoal then add soaked wood chips!! I miss liveing in so. ill were i could go out the frount door and pull some shag bark hickory off the tree! Most of your good smokers down here use just wood.Many diffrent ways to approach the methods of smoking! Now my bro. just uses oak.Quote:
Originally Posted by FisherMike
if you can get clean blue smoke out of it, then thats all that matters..
I have to cut some apple i'l have to check that out i no its seasoned!! If the termites haddent got to it yet want to do some shoulders for the fourth!!Quote:
Originally Posted by hnd
and use nothing but apple!!
what is the name of that smoker...greenchicken?
orion linkQuote:
Originally Posted by poppop
also we use hickory wood in this part of the south
Our meat man indicates a minimum of twelve hours on my electric Brinkman. We rub the meat the night before and put it in a fridge inside cellophane wrap. I would think spices would be subject to the chef's desire.
We have produced some really good meals with that in mind.
I intend to incorporate fresh vegetables into a crock pot real soon...that picture looks great!
thanks greenchicken
Thank you DW and everyone else.
Does anyone else have an opinion as to the oak wood? Type. or age?
We smoked a brisket a couple of weeks ago and tried something a little different than usual. Made a beer brine and let that beef get good and drunk the night before. It was awesome. Here's the brine if anybody is interested:
Dissolve the following ingredients in 2 cups of warm water:
2 cups warm water
1/4 cup rock or kosher salt
1/3 cup brown sugar
Add the following to the brine:
1 onion, diced
2 Tbs. rosemary, ground
1 Tsp. bay leaves, ground
1-2 Tbs. of your favorite herb or flavoring -- I used cumin and chipotle.
3 cans of beer
3/4 cup vinegar
1/4 cup Worcestershire sauce
We use a charcoal smoker with Jack Daniels wood chips thrown on and a water bowl. Kept it low and slow about 225 deg. for 10 hrs (no foil) and used the brine in the water bowl. It was good and tender and the smoke ring was perfect. You could taste the flavor in the background but the brine didn't overpower the meat.
M C S.-- Thats sounds good! That JD product is good quility! I use the JD suace cut with beer when I make it a waterie suace so it dont burn in the last 1 1/2 process of my baby back reciepe! To stiff(sugary style of suace will burn if you dont watch it.Have you'all ever tried the onion with skin on(like a wet chip). For flavor? Just slice once in half and throw on top of coals like you would your wood chips! Man I love the flavorof it!!!Quote:
Originally Posted by Mrs. Crappie Stalker
Hope you guys are doing fine and have been catching em The yank!!
Y'all done flung a cravin' on me. I don't know which one of these recipes to start with, but gonna do one soon!!!