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So what is so great about Brisket
Comments
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Nanook said:tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.
There is nothing you can do to make a breast taste as good and have the same texture as a thigh or drumstick to me. It just ain't gonna happen. It really bums me out how our nation is so brain-washed into chicken breasts that so many restaurants only serve chicken breast meat, even at many asian restaurants. But go to asia, and you can enjoy thigh meat everywhere. I know of 4 local asian restaurants that serve thigh meat, and those are the ones I prefer to go to now. one is Thai, two are Japanese, & one is Chinese. At the ones that only offer breast meat, I order the beef, pork or shrimp entrees when I go there.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Edit... duplicate post
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Zmokin said:Nanook said:tfhanson said:To me, steak is king. A good ribeye, t-bone, porter house, tri tip or flat iron any day of the week, followed by chicken, but none of that dry white meat chicken.
There is nothing you can do to make a breast taste as good and have the same texture as a thigh or drumstick to me. It just ain't gonna happen. It really bums me out how our nation is so brain-washed into chicken breasts that so many restaurants only serve chicken breast meat, even at many asian restaurants. But go to asia, and you can enjoy thigh meat everywhere. I know of 4 local asian restaurants that serve thigh meat, and those are the ones I prefer to go to now. one is Thai, two are Japanese, & one is Chinese. At the ones that only offer breast meat, I order the beef, pork or shrimp entrees when I go there.Johns Creek, GA - LBGE and a some stuff -
Far from being dry when done right. Made this for Easter and it was actually too tender and was hard to keep the slices together. Did a full packer over pecan and cherry. I also inject all my briskets.Dearborn MI
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Not sure why but I just started ripping pages out of my cookbooks........___________________________________________________________________________________Ft. Worth, Tx | Union Pacific Railroad | Texas Tech University
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Focker said:
Anymore, I'd take a thick cut Berkshire chop over any cut of steak, even aged.
When asked what form of execution he would prefer, head cut off or burned alive.
Curly responded,
" yeee,nananaaah .... hhmmmn"...
I'd rather a hot steak over a cold chop any day...nyuk nyuk nyuk"."I'm stupidest when I try to be funny"
New Orleans -
My first day back to work after pneumonia this winter I was late because of the Stooges.
It's all good!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Bbq in south dakota is beef or beef hot dogs lol
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Ok, so I have decided to tackle my frist brisket this weekend. I am not doing the $189 brisket on my first go, but will go to my local Kroger and pick up one there. So teach me, what do I do with the thing.Johns Creek, GA - LBGE and a some stuff
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The below from an early post on this thread should get you going:
With regard to "what to do?" Below are some good links and other info:
probably more than you will ever need- http://amazingribs.com/recipes/beef/texas_brisket.html; http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.htmland http://bubbatim.com/Bubba_s_Brisket.php
The Aaron Franklin brisket youtube series is full of great info as well.
Several run at around 260-280*F on the calibrated dome thermo and figure about 1-1.5 hours /lb. But aim to finish early as you don't want to be stressing trying to push the cook across the finish-line. Each will cook at its own pace. You can easily hold for around 6 hours in a cooler.
Key finish indicator is when you can probe the thickest part of the flat with no resistance. If going with the real high end cuts, start checking at around 180*F (and then every 30 mins or so) but it could run into the low 200's. Also don't worry that the point runs hotter than the flat. The higher fat content protects it just fine. I cook with the point toward the BGE hinge as that is the hottest cooking area (due to air flow characteristics). It will likely be 10-15*F (or more) hotter than the flat when you arrive at the promised land but don't worry about it. And I'm in the slice and eat the point-not the burnt ends crowd.
Give the search function here a look as well. Lots of brisket cook threads.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
tfhanson said:So teach me, what do I do with the thing.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Ladeback69 said:NPHuskerFL said:An average brisket can be awesome in the right hands. Respectively a SRF in the wrong hands can turn out like shoe leather. No different than steak, chops, chicken, fish etc. in that they can all be overcooked and dry.
https://www.youtube.com/watch?v=J3sgbX9Nxgstfhanson said:Ok, so I have decided to tackle my frist brisket this weekend. I am not doing the $189 brisket on my first go, but will go to my local Kroger and pick up one there. So teach me, what do I do with the thing.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Ladeback69 said:NPHuskerFL said:An average brisket can be awesome in the right hands. Respectively a SRF in the wrong hands can turn out like shoe leather. No different than steak, chops, chicken, fish etc. in that they can all be overcooked and dry.
https://www.youtube.com/watch?v=J3sgbX9Nxgs
Just a hack that makes some $hitty BBQ.... -
@tfhanson - I am very far from a brisket expert, but I would recommend you cook a whole brisket (aka packer cut, which includes point and flat). Like Ladback said they are more forgiving and give you a better chance of success. The point is the best part.
It can be a bit of a challenge finding packers in GA. Chances are you wont't find them at Kroger or Publix. I am in Woodstock, and the only place I can find packers is Walmart or specialty butcher shops. I have checked multiple Kroger, Publix, BJs, and Costco near me and none of them carry packers.
Another option is Restaurant Depot, but you have to have a business license to shop there. A workaround is to join KCBS for $35 and then you can use that card to shop at RD.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
cazzy said:Ladeback69 said:NPHuskerFL said:An average brisket can be awesome in the right hands. Respectively a SRF in the wrong hands can turn out like shoe leather. No different than steak, chops, chicken, fish etc. in that they can all be overcooked and dry.
https://www.youtube.com/watch?v=J3sgbX9NxgsXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
cant wait for a coupon from SRF. I just want to make sure I don't screw up a $100 plus piece of meat
St. Johns County, Florida -
Well, based on @SGH's comment I'm 1 for 1. Going with # 2 this weekend.New Albany, Ohio
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THEBuckeye said:Well, based on @SGH's comment I'm 1 for 1. Going with # 2 this weekend.Johns Creek, GA - LBGE and a some stuff
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Ok, I pulled the trigger and got a 12 lbs packer sitting in the fridge, planning on throwing it on Saturday morning. I will trim and rub it up tonight. When I put it in the fridge tonight, covered or uncovered?Johns Creek, GA - LBGE and a some stuff
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tfhanson said:Ok, I pulled the trigger and got a 12 lbs packer sitting in the fridge, planning on throwing it on Saturday morning. I will trim and rub it up tonight. When I put it in the fridge tonight, covered or uncovered?
Covered or uncovered doesn't really matter IMO. My wife always wants me to cover it because she thinks germs are going to jump off on to other food, so I loosely cover it to make her happy.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
tfhanson said:THEBuckeye said:Well, based on @SGH's comment I'm 1 for 1. Going with # 2 this weekend.New Albany, Ohio
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SmokeyPitt said:tfhanson said:Ok, I pulled the trigger and got a 12 lbs packer sitting in the fridge, planning on throwing it on Saturday morning. I will trim and rub it up tonight. When I put it in the fridge tonight, covered or uncovered?
Covered or uncovered doesn't really matter IMO. My wife always wants me to cover it because she thinks germs are going to jump off on to other food, so I loosely cover it to make her happy.Johns Creek, GA - LBGE and a some stuff -
Case closed. @sgh nailed it.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Johns Creek, GA - LBGE and a some stuff
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tfhanson said:Just a hack that makes some $hitty BBQ....
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Damn thing has been stuck at 151 for over an hourJohns Creek, GA - LBGE and a some stuff
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It'll hang out there for a while.
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