Smoked Brisket

[Big Dad]

Originally Posted by KenP

Who cares. Just stuff some junk in there and turn the oven on low. sheeezzz....

Ok brain! I'll just shove stuff in it.... And hope!

I'm thinking 325 degrees should do the trick. Then I'll throw it on a smokey grill for an hour.

[KenP]

Originally Posted by 2-H2's

For the serious smokers out there...


www.pittsandspitts.com

you'll pay dearly, but will not be disappointed...

I'm hungry

WAY too expensive! Holy crap! You can get a good 16"-20" with offset box with 1/4" steel that's tunable for around half that if you look. On the otherhand, custom pieces are pretty sweet.

I mentioned wanting one again and that idea was very, very quickly nixed. I guess practice for a BBQ cookoff is going to be trickier than I thought.

After doing some reading tho, it appears a cheap bullet smoker with mods to the door to seal it better work decent for overnighters. Even the cheapest of models, like KMart/Sears, will work alright and cook for maybe 8 hours on one load of charcoal holding temps around 250* without having to constantly watch it. That can be harder with an offset.

The more expensive bullets like the Weber SM, still under $200, can go 12+ hours with NO mods. They're ready out of the box, but I'd need that permission thing again....

[RubHer Yellow Ducky]

Originally Posted by KenP

WAY too expensive! Holy crap! You can get a good 16"-20" with offset box with 1/4" steel that's tunable for around half that if you look. On the otherhand, custom pieces are pretty sweet.

I mentioned wanting one again and that idea was very, very quickly nixed. I guess practice for a BBQ cookoff is going to be trickier than I thought.

After doing some reading tho, it appears a cheap bullet smoker with mods to the door to seal it better work decent for overnighters. Even the cheapest of models, like KMart/Sears, will work alright and cook for maybe 8 hours on one load of charcoal holding temps around 250* without having to constantly watch it. That can be harder with an offset.

The more expensive bullets like the Weber SM, still under $200, can go 12+ hours with NO mods. They're ready out of the box, but I'd need that permission thing again....

OK KEN !!!

ALL the men on the forum give you their permission...!

[TXSUT]

Originally Posted by Big Dad

Ok brain! I'll just shove stuff in it.... And hope!

I'm thinking 325 degrees should do the trick. Then I'll throw it on a smokey grill for an hour.

For a 5-6lb brisket:

1 cup of chopped jalapenos, 1 cup of chopped onion, 1/2 cup chopped shallots, two cloves minced garlic. Mix all together in a bowl. Slice the brisket along its full length (butterfly style), and open it up. Spread the mixture evenly on one side and fold the other side back over (close the butterfly). Tie the brisket with cotton cooking twine. Sprinkle with salt, black pepper, and cayenne to your liking. Place on rack in pot (dutch oven or similar baking pan), cover, and cook in oven at 325 for 3 hours. Remove brisket from pot and place on grill for about an hour. I like mine charred on the outside, so I usually put it over direct heat for the last 30 minutes or so. Be careful because even after only 3 hours in the oven, the brisket can sometimes start to fall apart, making the transition to the grill messy. Remove from grill, wrap in foil and let rest for 2-30 mins.

Disclaimer: I came up with this method and the ingredients on my own, so your results may vary.

As for making the gravy, I pour the drippings into a sauce pan, bring to a simmer, add a tablespoon or so of flour, and continue stirring/cooking on a low fire until it tastes right. Usually have to add a little salt and black pepper.

Good luck!

[Big Dad]

Originally Posted by TXSUT

For a 5-6lb brisket:

1 cup of chopped jalapenos, 1 cup of chopped onion, 1/2 cup chopped shallots, two cloves minced garlic. Mix all together in a bowl. Slice the brisket along its full length (butterfly style), and open it up. Spread the mixture evenly on one side and fold the other side back over (close the butterfly). Tie the brisket with cotton cooking twine. Sprinkle with salt, black pepper, and cayenne to your liking. Place on rack in pot (dutch oven or similar baking pan), cover, and cook in oven at 325 for 3 hours. Remove brisket from pot and place on grill for about an hour. I like mine charred on the outside, so I usually put it over direct heat for the last 30 minutes or so. Be careful because even after only 3 hours in the oven, the brisket can sometimes start to fall apart, making the transition to the grill messy. Remove from grill, wrap in foil and let rest for 2-30 mins.

Disclaimer: I came up with this method and the ingredients on my own, so your results may vary.

As for making the gravy, I pour the drippings into a sauce pan, bring to a simmer, add a tablespoon or so of flour, and continue stirring/cooking on a low fire until it tastes right. Usually have to add a little salt and black pepper.

Good luck!

Pete,

Thanks so much for responding, that sounds awesome!

The only way I might tweak your recipe -- no disrespect -- is by adding some butter to the drippings for the roux/gravy.

I'll let you know how it turns out!

Jeff

[TXSUT]

Originally Posted by Big Dad

The only way I might tweak your recipe -- no disrespect

I'll let you know how it turns out!

None taken...tweak the hell out of it, that's half the fun of cooking!

Please do let me know how it turns out...but if it's not good, send me a PM.

[Big Dad]

Originally Posted by TXSUT

None taken...tweak the hell out of it, that's half the fun of cooking!

Please do let me know how it turns out...but if it's not good, send me a PM.

I gotta tell you,

I cut a pocket in the side of a six pounder and stuffed it with your stuffing recipe i.e. chopped jalapenos, shallots, onions, and five large cloves of garlic. Tied it with butchers twine, coated it (heavily) with cayenne pepper, sea salt and ground black pepper. and pan roasted it in the oven for 5 hours at 225 degrees. I put it on the grill for 2 more hours of smoking with mesquite wood chips.

It was awesome, even the 7 y/o agreed as he was wiping beads of sweat from his forehead! I heated up BBQ sauce on the side to disguise some of the heat.

Here's to you and thanks for the recipe, it'll make a showing at our table every couple of weeks.