Brisket
- Thread starter SamSpade
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Chuck roast in the smoker is the schizz! Country ribs do well, too.
I'm physically incapable of doing anything with a brisket other than smoking it. I keep saying I want to do a Jewish brisket but I always end up throwing it in the smoker.
You know what amazes me is, historically brisket was the crappy throw away meat - and now it’s kind of the king.
Lots of food is like that. Irish Americans couldn’t afford BACON so they used corned beef. Corned beef itself is corned meat otherwise considered too tough to eat. Ditto meat used for stuff like pastrami. Now they both cost more.
Lobster for generations was the poor man’s meat, given to prisoners and the poor. It was once so plentiful in New England you could walk to their rocky beaches and just pick them up. Now it’s about the most expensive seafood available to most people and highly sought after.
Lots of food is like that. Irish Americans couldn’t afford BACON so they used corned beef. Corned beef itself is corned meat otherwise considered too tough to eat. Ditto meat used for stuff like pastrami. Now they both cost more.
Lobster for generations was the poor man’s meat, given to prisoners and the poor. It was once so plentiful in New England you could walk to their rocky beaches and just pick them up. Now it’s about the most expensive seafood available to most people and highly sought after.
TPD
the poor dad
Similar to Chesapeake blue crabs. I can no longer afford them unless they are given to me.
Any fatty meat is a winner, no matter how tough - that's what long cooking is for. It's the lean meats that give me trouble.
I'm fortunate....plenty of them are given to me every year. As "payment for services rendered"; I fix a lot of outboard motors for the local watermen and accept payment in the form of seafood. ;-)
Boggles my mind to see what people up in the DC/Baltimore areas will pay for a dozen steamed crabs.
It’s on the smoker at 225F now……
I just threw together a killer marinade for the rib roast:
garlic powder
onion powder
Gunpowder seasoning
smoked paprika
W-sauce
teriyaki sauce
balsamic vinegar...
And then I got inspired and instead of diluting it with water I used leftover brewed coffee. OMG!!! Now I'll always do that for beef. I use instant coffee in my steak rub, but this is the first time it occurred to me to add it to the marinade.
@SamSpade ^^^
garlic powder
onion powder
Gunpowder seasoning
smoked paprika
W-sauce
teriyaki sauce
balsamic vinegar...
And then I got inspired and instead of diluting it with water I used leftover brewed coffee. OMG!!! Now I'll always do that for beef. I use instant coffee in my steak rub, but this is the first time it occurred to me to add it to the marinade.
@SamSpade ^^^
When wife does her marinade - typically for fried turkey - it’s gallons of ice water with kosher salt and brown sugar. Overnight. But it is SOAKED. Is most of your marinade water?
Yes, because marinade is a liquid. After it soaks for a few hours I'll pat it dry, do a dry rub, then let it sit in the fridge overnight and smoke it in the morning.
Well, I mean, this marinade was mostly cold coffee, but since that's mostly water the answer is yes, most of the marinade is water.
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Just checking - I get recipes where the liquid content is like 1 or 2 CUPS - and I’m thinking what kind of marinade is THAT?
For example my wife will take a small COOLER - fill it halfway with ice - and pour about a gallon or more of her hot marinade on it. It’s not like when I cook Chinese and a pound of meat sits in a bowl for an hour.
Anyway, smoking brisket this weekend! Wish me luck!
Anyway, smoking brisket this weekend! Wish me luck!
You want to use a cooler for a whole brisket as well. Whatever's big enough that you can submerge the meat.
My rib roast is 4lbs, so I'm just using a big Ziploc.
I still have a huge rib roast from Christmas time as well - saving it for company in March. Youngest not a big fan of beef.
Whoah Nelly. We may be crossing the streams here.
Some terms:
Brine
marinade
rub
brining is often done with a mostly essentially salt water.
marinade is a flavor carrier, teriyaki for example.
rub is a mixture of salt and spices applied to the meat surface. I use yellow mustard as a binder to get the rub to stick nicely. Then wrap in plastic wrap to let the salt melt into the meat, usually overnight.
Some terms:
Brine
marinade
rub
brining is often done with a mostly essentially salt water.
marinade is a flavor carrier, teriyaki for example.
rub is a mixture of salt and spices applied to the meat surface. I use yellow mustard as a binder to get the rub to stick nicely. Then wrap in plastic wrap to let the salt melt into the meat, usually overnight.
Foil wrapped at 165, pulled at 201. Rested 30 minutes (I was hungry). Pretty close to perfect!
Cook started at 8am, ready 5pm. 225F on the Traeger.
I do that when I make pastrami and it's divine
