Midnight Brisket - Page 2

tgrier · 05-20-2008, 02:22 PM

Alamo Beer -

Dude anytime you are in Austin let me know. We can drink some beer and cook. I usually try to smoke something (brisket or pork butt) once a month during the summer. Plus ribs, or tri tip or pork loin on the grill.

As to other posts about cooking temps and times.
My personal belief is that temp is VERY important in smoking.
I have used a couple of smokers like the one listed above and I finally went with the gas smoker - cheap and consistent. --- now is it the "egg" but no means - which I hear and have seen a lot of great things about... but for 125$ .. I can set it and leave it and it burns very small amount of LP. I left that brisket on for 14 hours and man it was good.

Temp/Fire control is key IMHO

T

TronCarter · 05-28-2008, 06:41 PM

Hey T,

That brisket looks delicious. Your regular grill looks kind of like my new Char Broil Pro. For some reason I was in a spending mood and bought the Quantum with Infrared heat. So far I have made pork loin, ribs, sirloin steaks, brats and some burgers. I am wondering if you would be willing to share your sauce recipe. So far I have been using the bottled stuff and it gets you by, but is by no means the best.

Tron

JnJ · 05-28-2008, 08:15 PM

Mmmmm you guys are making me hungry. I have the chargriller too and am disappointed with it. It's good for direct heat grilling a lot of food at once, but for slow cooking it just doesn't maintain temps. I do my buston butts on the ol' weber kettle, that thing is the best bang for the buck. But, that gas smoker looks like the ticket for brisket. I may have to get me one. I do all the small quick stuff on the JenAir stainless ($$$ but worth it).
Just did a bunch of sausage, ribs, and korean ribs this past weekend. BTW, how warm was it in Austin? It's to frickin' hot to eat outside here is SA!

Rhoobarb · 05-28-2008, 09:07 PM

I do a lot of brisket. It takes some practice to get it right. There is some good info here, but I disagree on some points. Here's my two cents:

Using foil, otherwise known as the Texas Crutch, is no sin. In fact, some prize winners do it all the time. Brisket can only really absorb ~3-4 hours of smoke (depending on the size of the brisket). After that, I loosely wrap it in foil and allow it to cook. If time is short, I can always finish it off in the oven.

I also use Worcestershire sauce first, then mustard, then a dry rub. I use a standard BBQ rub, but first add an extra amount of fresh cracked black pepper. Wrap the prepped meat in plastic and refrigerate overnight. Allow it to come to room temp before placing it on the smoker. I also use pellets instead or wood and use a drip pan for those first few hours, but that's personal preference. After it has gone for a few hours, I'll spray it with apple juice from time to time to keep it moist and give it a nice sheen.

Lukus · 05-28-2008, 09:41 PM

Quote:

Originally Posted by tgrier

I just put a 14# brisket on the smoker.
Looking forward to good eats tomorrow.

I use this smoker which is a gas smoker. I have used several smokers over the years and this little smoker can produce quality and repeatable results very easily and it was pretty cheap!
I will post more pics of the finished product tomorrow.

I have the same smoker and love it. It holds the temp. great. I've smoked Salmon, Chicken, and Port Butt on it. Next on the list BRISKET!!!

tooomanycolors · 07-19-2008, 06:06 PM

So I have an electric smoker (new smoker thread) which was an unfortunate restriction (wooden apt building). Anyway is there a certain 'cut' of brisket I should get or are they all the same? I know noob question.

**Soperbrew** · 07-19-2008, 06:58 PM

I usually just get one that's been trimmed already. A brisket is a brisket, however there are 2 ends & sometimes I see the flat cut sold on its own. I do these sometimes when I don't have all day to smoke a full one.