Smoked Brisket

[KenP]

Originally Posted by CO Hummer

Or.......my method. For each bite of BBQ, you wash it down with a sip of whiskey.

VA moonshine and pork butts.

[HummerHippy]

Ken! I'll be right over!! Yum!

[Big Dad]

Try this:

http://www.foodnetwork.com/

You'll see a recipe for Texas smoked brisket on the left side of the page.

Type brisket in the search and you'll find some really good recipes.

Happy hunting.

[KenP]

Originally Posted by Big Dad

Try this:

http://www.foodnetwork.com/

You'll see a recipe for Texas smoked brisket on the left side of the page.

Type brisket in the search and you'll find some really good recipes.

Happy hunting.

Of course!

[TXSUT]

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees.

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it.

[KenP]

Originally Posted by TXSUT

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees.

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it.

I was hoping you'd respond, being from TX and all. That's the way I'll do it. Thanks.

[TXSUT]

Originally Posted by KenP

I was hoping you'd respond, being from TX and all. That's the way I'll do it. Thanks.

Well, if you'll recall, I'm actually from south Louisiana (but been in TX since '89), so when you want to boil some crawfish or deep fry a turkey, give me a shout. But I do enjoy smoking my own briskets.

In addition to smoking, which I have indeed done on a standard Weber (indirect heat), I have another method for cooking brisket that is always a hit. It entails "stuffing" the brisket with chopped jalapenos, chopped yellow onion, chopped shallots, and garlic, and seasoned with salt, black pepper, and cayenne pepper. BUT, you'll take issue with the fact that it gets cooked for about 3 hours in the oven, and the 4th hour on the grill is only for char-broiling and getting a little smokey taste to it. The drippings collected in the oven pan make for one hell of a great stock for gravy to be served over white rice and black-eyed peas.

[KenP]

No oven! No oven!

After Que'ing it to 160* I'm going to pull it off, foil it and put it in a cooler for an hour before slicing it. That seems to be the method recommended by many on one of the smoker forums.

Rox, my first Father's Day is coming up and I told CP I wanted either a big tool box or a smoker. Well, she's already gotten me Duquane natural gas grill and the Weber Performer, and she's not too hip on the tool box thing, so maybe I'll get a gift card.

How does Trent like his Traeger? I assume he got the offset box, but which model did he get?

[Big Dad]

Originally Posted by TXSUT

I have another method for cooking brisket that is always a hit. It entails "stuffing" the brisket with chopped jalapenos, chopped yellow onion, chopped shallots, and garlic, and seasoned with salt, black pepper, and cayenne pepper. BUT, you'll take issue with the fact that it gets cooked for about 3 hours in the oven, and the 4th hour on the grill is only for char-broiling and getting a little smokey taste to it. The drippings collected in the oven pan make for one hell of a great stock for gravy to be served over white rice and black-eyed peas.

I assume it's on a rack, I'm down with trying this one. Will do this weekend. What oven temp and quantity of ingredients for the stuffing? Are there any other particulars I need to know about?

[Big Dad]

Originally Posted by TXSUT

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees.

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it.

Now that you mention it, I gotta agree.

There's a Texan BBQ joing about 15 minutes from my house...operated by a bunch of pussy Yankee's, no doubt.

The brisket is smoked and it doesn't look like it's been basted with anything.

The smoke ring penetrates the meat by about a quarter inch.

It's thin sliced and wrapped in foil when I buy it.

After thinking about it, I'll be having a double order of smoked brisket for lunch.

[BigPoppa1411]

Damn Ken....this thread has my mouth watering and making me think of getting my smoker cabinet prepped for the weekend!

[ROX]

YUM!!

Trent got one of the Traeger smokers last summer. He uses it CONSTANTLY. He usually doesn't add any seasoning, but he does baste with a little apple juice on occasion and mostly on pork.

Slow cooking is the key imo.