Brisket
- Thread starter SamSpade
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Sneakers
Just sneakin' around....
Let someone else do it.
I keep seeing three approaches.
One is the various ways to smoke it low and slow. Different rub recipes but mostly, smoke it high, foil it lower, let it breathe and low cook.
Another is grilling which while tempting - I never ever succeed taking a tough cut of meat and keeping it tender and juicy.
And my gut says I should just try slow roasting with first flash roasting at high temp and cook slow while basting.
One is the various ways to smoke it low and slow. Different rub recipes but mostly, smoke it high, foil it lower, let it breathe and low cook.
Another is grilling which while tempting - I never ever succeed taking a tough cut of meat and keeping it tender and juicy.
And my gut says I should just try slow roasting with first flash roasting at high temp and cook slow while basting.
Sneakers
Just sneakin' around....
Too bad Vince isn't still around. He made some excellent briskets, too.
ontheriver
Well-Known Member
What happened to Vince?
Grumpy
Well-Known Member
Moved to the Carolinas
ontheriver
Well-Known Member
Awesome. I was afraid it was bad.
My sister's first husband, I think, cooked brisket on a small Old Smokey grill that used indirect heat. From what I recall, it's the only time I've had good home cooked brisket. I was awfully tempted to try that method of cooking a pork belly I saw in the store the other day, then I looked at the price. 
I started the thread because Giant had a few at 50% off, so I got a couple.My sister's first husband, I think, cooked brisket on a small Old Smokey grill that used indirect heat. From what I recall, it's the only time I've had good home cooked brisket. I was awfully tempted to try that method of cooking a pork belly I saw in the store the other day, then I looked at the price.
LightRoasted
If I may ...
For your consideration ...
I just throw them on the grill as I would a steak and cook until medium. Tasty every time.
I just throw them on the grill as I would a steak and cook until medium. Tasty every time.
Cut off most of the fat
Season well, either a commercial rub or just S&P
Smoke at 250° until it gets to 165°, sometimes that's 2 hours, sometimes 4.
Wrap in foil or butcher paper and put back until it's 203°, again sometimes 2 hours, sometimes 4
Let sit in a cooler at least 2 hours.
The times vary by the thickness of the meat, outside temp and humidity. The meat juices evaporate and fight the incoming heat.
Season well, either a commercial rub or just S&P
Smoke at 250° until it gets to 165°, sometimes that's 2 hours, sometimes 4.
Wrap in foil or butcher paper and put back until it's 203°, again sometimes 2 hours, sometimes 4
Let sit in a cooler at least 2 hours.
The times vary by the thickness of the meat, outside temp and humidity. The meat juices evaporate and fight the incoming heat.
Grumpy
Well-Known Member
^that..have had great luck following that, but times can vary quite a bit as noted above. Can think of 2 that were about the same size, 1 took 7 hours and the other 10. Both done during the summer with 80+ degrees, don't understand why some cook faster than others.
luvmygdaughters
Well-Known Member
I've put a rub on them, wrapped tightly in foil and put in the oven on 275 for about 3 hours. Let it rest for 10 minutes, it was very juicy and delicious.
Countless. Numerous cows gave their lives in my quest for the perfect brisket. Larry and the kids ate beef dishes (repurposed substandard brisket) until they begged for chicken or pork.
But it's like waterskiing: once you do it right, you'll always do it right.
See what I did there? He asked how I did it, I told/showed him, and I never had to smoke another brisket again.
This is pretty much what I do. I either make my own rub or my go-to is Nick’s sweet beef rub. Low and slow. Indeed cook by temp not time. I use a Traeger pellet smoker.
Thanks for the heads up about Giant having a sale!
I’m doing a chuck roast on the smoker tomorrow. Rub is on and wrapped with Saran Wrap until morning. Agree, post-cook resting in a cooler wrapped in a towel is key!