Any tips for a beef brisket? - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Any tips for a beef brisket?

Reply
 
Thread Tools
Old 05-10-2013, 09:20 PM   #21
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
 
AZ_IPA's Avatar
Recipes 
 
Jun 2008
The Cold Part of AZ
Posts: 53,620
Liked 9093 Times on 7231 Posts


Quote:
Originally Posted by HoppyDaze View Post
You cook beef to 200 degrees? You should be arrested for that
You've never made brisket I take it.

Johnnyhitch1 Likes This 
Reply With Quote
Old 05-10-2013, 09:46 PM   #22
HoppyDaze
HBT_SUPPORTER.png
 
HoppyDaze's Avatar
Recipes 
 
Dec 2008
Wilsonville, OR
Posts: 12,496
Liked 2460 Times on 1715 Posts


Quote:
Originally Posted by AZ_IPA

You've never made brisket I take it.
What am I missing here? Unless you're talking about corned beef brisket for pastrami
__________________
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

Advice for posting

 
Reply With Quote
Old 05-10-2013, 09:58 PM   #23
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
 
AZ_IPA's Avatar
Recipes 
 
Jun 2008
The Cold Part of AZ
Posts: 53,620
Liked 9093 Times on 7231 Posts


Quote:
Originally Posted by HoppyDaze View Post
What am I missing here?
This (and a million other sources):

http://www.amazingribs.com/recipes/b...s_brisket.html

Quote:
When is it done? Old time pitmasters say it is done when it is done. They say you really can't tell by temperature. Each brisket is different. They can tell when it is ready by feel. Some talk about a gelatinous bounce it has when they poke it because the connective tissues have melted. They call it the "wabba wabba" point. Others stick a fork in the side of the flat and twist. If it turns easily, it is ready. Yes, that's where the expression "stick a fork in it" came from. "Fast Eddy" Maurin says he waits until it is "as soft as buttah." The rest of us have to rely on temperature. A lot will depend on the quality of the meat, how moist the air is in the cooker, if you injected, and how long you crutched. I've heard skilled cooks tell me every number from 195 to 205°F. A lot of top competitors swear by 203°F, and I have noticed that something magic does seem to happen at this number. At this temp, the thermometer probe glides in effortlessly, like buttah (once it gets through the bark). If it never gets tender, pull it off before it hits 205°F.

 
Reply With Quote
Old 05-10-2013, 10:07 PM   #24
HoppyDaze
HBT_SUPPORTER.png
 
HoppyDaze's Avatar
Recipes 
 
Dec 2008
Wilsonville, OR
Posts: 12,496
Liked 2460 Times on 1715 Posts


I've made briskets that turned out great that were prepared way different. I assume this method with have much better results. Looks like I'm cooking brisket this weekend
__________________
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

Advice for posting

 
Reply With Quote
Old 05-10-2013, 10:47 PM   #25
SharonaZamboni
Senior Member
HBT_SUPPORTER.png
 
SharonaZamboni's Avatar
Recipes 
 
Mar 2012
Palmer, MA
Posts: 9,828
Liked 2092 Times on 1812 Posts


Quote:
Originally Posted by Homercidal
The pastrami turned out great after I rinsed the crap off the outside. Too salty before that!

I tried the beans and they didn't turn out very good. No tangy flavor. I was wondering when there was no tomato based item on the list. I liked the smoky flavor and I added a bit of ketchup and that helped, but nobody else in the house liked them. Bummer because I was looking forward to those for days!

Up next? A plain brisket this time. I don't think anyone else in the family even tried the pastrami, but I've pretty much eaten it all. Just picked up some sauerkraut to make a sort of Rueben sandwich for work. Not bad.

I soak the store bought corned beef in cold water before smoking to remove some of the salt. Usually a day or two, changing the water a couple times. Rub it with black pepper and coriander.
__________________
You may well be the smartest person here.-Zuljin

Oh, so you're just gonna sit there drinkin beer from your keg, sh!ttin in the kitchen sink, and watching him work -Xaphoeous

I McDrunko and this beer is Amazing!- McBrewskie

 
Reply With Quote
Old 05-11-2013, 12:42 AM   #26
cluckk
 
cluckk's Avatar
Recipes 
 
Apr 2005
San Antonio, TX
Posts: 1,599
Liked 361 Times on 230 Posts


Quote:
Originally Posted by HoppyDaze View Post

You cook beef to 200 degrees? You should be arrested for that
I don't take mine quite that high, but very close. I shoot for about 185 to 195 as a minimum. Of course while resting it will rise and probably hit around 200. HoppyDaze, this is because the brisket is being cooked long and low to break down connective tissue and render. It's not a good cut of meat for cooking most other way.

While with steaks I'd never cook over rare.
__________________
"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.

 
Reply With Quote
Old 05-11-2013, 12:46 AM   #27
cluckk
 
cluckk's Avatar
Recipes 
 
Apr 2005
San Antonio, TX
Posts: 1,599
Liked 361 Times on 230 Posts


Occasionally I cook a beef tenderloin by covering with black pepper and kosher salt. I roll it in a rocket hot cast iron skillet until the outside is seared,leaving the inside what many call blue rare. I cut it very thin and serve in various ways.
__________________
"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.

 
Reply With Quote
Old 05-11-2013, 12:48 AM   #28
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,647
Liked 7047 Times on 4175 Posts


Fat side up or down... fight!
__________________
- Andrew

Homercidal Likes This 
Reply With Quote
Old 05-11-2013, 01:02 AM   #29
JLem
 
JLem's Avatar
Recipes 
 
Jan 2009
Attleboro, MA
Posts: 3,637
Liked 178 Times on 154 Posts


I got a small brisket (3ish lbs) with my monthly meat CSA share. Is it worth trying to smoke it? If so, any tips for something this size? If not, any suggestions on how else to prepare it?
__________________
My Hombrewing Blog

My Beer Cellar

 
Reply With Quote
Old 05-11-2013, 02:09 AM   #30
woknblues
Recipes 
 
Sep 2011
Albuquerque, New Mexico
Posts: 408
Liked 70 Times on 46 Posts


Quote:
Originally Posted by passedpawn View Post
fat side up or down... Fight!
instigator!
__________________
Primary#1: BM's Loon Lake Smoked Porter
Primary#2: Farmhouse Saison Brett
Secondary#1-4: Empty
Keg#1: Nothing fancy Choc Stout w/ nibs
Keg#2: Graff
Keg#3-4: Empty

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
corned beef brisket Goofynewfie Cooking & Pairing 7 11-15-2012 11:10 PM
Got your brisket brining yet!? (corned beef) Cape Brewing Meat Smoking, Curing and Sausage Making 5 03-21-2012 02:39 AM
brisket tips nyer Meat Smoking, Curing and Sausage Making 19 08-02-2011 12:59 AM
Any Input on this Beef Brisket Recipe?? Timboosh Meat Smoking, Curing and Sausage Making 12 02-05-2011 03:41 AM
Brining brisket for corned beef Professor Frink Cooking & Pairing 7 03-19-2008 01:03 AM


Forum Jump