Brisket..... How I do it.

SGH

DMW said:

bump because of the special-ness of the day

Forgive my ignorance, what is special about today?

Chubbs

Thanks for the reminder. I was hoping to boil a brisket this weekend

FearlessTheEggNoob

I just happen to be trying this out now on the Jr. I'll post a pic later when it's done.

lkapigian

Did I just wake up in 1981

travisstrick

Heyyyyyy ohhhhhhhh!

fishindoc

Isn't 205 too done?  From what I have read,  190 is the point you should be checking to pull it. ..my last brisket got to 200-205 and it was dry.  Was it technique or overdone?  Just curious

bgebrent

I'm laughing uncontrollably!  Time to boil a brisket!

DMW

SGH said:

DMW said:

bump because of the special-ness of the day

Forgive my ignorance, what is special about today?

@SGH - I'll give you a hint, if it weren't for today, this thread wouldn't exist.

SGH

DMW said:

@SGH - I'll give you a hint, if it weren't for today, this thread wouldn't exist.

With that said, Happy Birthday brother Strick. 

bgebrent

Happy belated birthday Brother Strick.

SGH

@travisstrick
A little over a year ago you sent me a tuna dip recipe (thanks again my friend). Myself and a friend that owns a small seafood restaurant here (a Seafood God) have been playing around with it and tweaking it a little. The end result is simply spectacular. I would put it up against any that I have ever ate. It is simply phenomenal brother Strick. 
Here is some of our latest smoked over a 50/50 split of alder and southern Cherry with a finish sprinkle of sage. For sharing the original recipe, I will gladly share our modified version if you would like to try it. 

travisstrick

If love to have it. I'm glad you have had success working with it. 

bgebrent

@SGH, any chance of posting you and your friends recipe modification?  Looks great!

SGH

bgebrent said:

@SGH, any chance of posting you and your friends recipe modification? 

Yes sir. Give me just a little while. I will be home and will post it here on brother stricks thread.  

johnmitchell

What in the world has this got to do with flippen boiled brisket ???

HofstraJet

johnmitchell said:

What in the world has this got to do with flippen boiled brisket ???

Nothing, but when has that every stopped us?

bgebrent

Thanks @SGH kindly!  So many a boiled brisket, so many

Thatgrimguy

SGH said:

@travisstrick
A little over a year ago you sent me a tuna dip recipe (thanks again my friend). Myself and a friend that owns a small seafood restaurant here (a Seafood God) have been playing around with it and tweaking it a little. The end result is simply spectacular. I would put it up against any that I have ever ate. It is simply phenomenal brother Strick. 
Here is some of our latest smoked over a 50/50 split of alder and southern Cherry with a finish sprinkle of sage. For sharing the original recipe, I will gladly share our modified version if you would like to try it. 

What restaurant?

SGH

Thatgrimguy said:

What restaurant?

The Pelican Reef in Bayou Labtre.

sandman98

Tag for later

SGH

@bgebrent @travisstrick
Here is the modified tuna dip. Credit goes to brother Strick for giving me the original recipe quite sometime back. As with most things, I played around and experimented with it and made some adjustments. Why? It's just what I like to do. I think that y'all will like this one. It's pretty darn good if I do say so myself. 
Before I get to far ahead, I'm usually the very first to say to pull tuna in the 110-115 arena. However for the dip, take the tuna to 135-140 degrees internal. The end product will shred much better and be far more consistent in texture when cooked to the higher temp. Don't worry, it will not be dry. You are going to add enough crap to it that it will be very moist. Yellowfin tuna is traditional, but Mahi Mahi works equally well. Both yield a excellent dip. 

Ingriedants:
1 pound of Yellowfin or MM.
16 ounces of cream cheese.
1 stick of melted butter. (Real butter)
2 fist size chunks of Alder wood & 2 fist size chunks of cherry. 
2 lemons.
2 tablespoons of parsley. 
1-2 tablespoons of Worcestershire sauce depending on your taste. 
Sage.
Salt, pepper and cayenne. Or use Tony Chacheries.

Indirect cook:
Settle your BGE/smoker in at 200-215 degrees. The low temp is key to getting sufficient smoke as tuna cooks very fast. If you can maintain it, 200 degrees cooking temp is darn near perfect. Add the Alder and Cherry and let the smoke mellow. Maintain 200-215 degrees for the duration. When the smoke is good, add the fish. Baste and turn the fish every 5 minutes with the melted butter until it hits 135-140 internal. 
Shred the fish as fine as you can in a large bowl. I use a fork. If you took it to 140 degrees it will shred with very little effort. 
Mix in the cream cheese, juice of 2 lemons, 2 tablespoons of parsley, 2 tablespoons of Worcestershire and 1 tablespoon of Tony Chacheries. If you don't have Tony's, use 1/3 table spoon of salt, 1/3 tablespoon of pepper and 1/3 table spoon of cayenne. Mix all of this very, very well until it is about the consistency of the tuna dip in the pic above that I posted earlier. The Sage will come at the end. 
Once mixed well, cover the bowl with Saran Wrap and sit it in the fridge for at least 4 hours to mellow and meld together. At the end of the 4 hours, lightly sprinkle the top with Sage and mix again. At this point, sit down and eat the whole thing like a true heavyweight. No need to nibble my friends. 

Just to recap. We all have different tastes, but I find that the Alder and Cherry yields superior results for the dip. Even over my two personal favorites of Oak and Pecan. Be sure to take the fish to 140 degrees for good texture and consistency, not my usual recommended 110 degrees. As best you can, try to maintain 200-215 degrees for the duration so the fish can take on a good smoke profile. Be sure to let the dip chill and mellow in the fridge for at least 4 hours. It's actually better if you let it sit for 24 hours, but 4 hours works pretty darn good. Last but certainly not least, eat the whole bowl
This dip has been a slam dunk to everyone that has tried it. I hope that any of you that trys it enjoys it as much as we do. Thanks again to brother Strick for the original recipe. If you have any questions, I will do my very best to answer them. 

SGH

Now we can all get back to boiling brisket

bgebrent

Thank you for the detail @SGH.  This sounds really good.  Will try it soon.

SGH

SGH said:

Thatgrimguy said:

What restaurant?

The Pelican Reef in Bayou Labtre.

That should say Bayou Labatre. 

bgebrent said:

Thank you for the detail @SGH.  This sounds really good.  Will try it soon.

My pleasure brother. The dip is honestly fantastic. Hope that you enjoy it my friend. 

nolaegghead

Next up:  crawfish boiled brisket.  Turkeys are so yesterday.

HofstraJet

SGH said:

SGH said:

Thatgrimguy said:

What restaurant?

The Pelican Reef in Bayou Labtre.

That should say Bayou Labatre. 

Am I the only one who thinks of Forrest Gump every time I hear Bayou Labatre?

Foghorn

HofstraJet said:

SGH said:

SGH said:

Thatgrimguy said:

What restaurant?

The Pelican Reef in Bayou Labtre.

That should say Bayou Labatre. 

Am I the only one who thinks of Forrest Gump every time I hear Bayou Labatre?

Nope.

mgillia

SMOKED TUNA DIP

 

Two 1 to 1.5 pound tuna steaks

Sour Cream  

Mayonnaise

Sriracha Sauce

Tabasco Smoke Hot Sauce

Laury's garlic salt

Minced onion           

Green onions (scallions)

Apple Juice / Water

Cherry Wood Chunks or Chips

 

Use Ahi or Yellowfin Tuna Steaks (same fish, different name, blood red in color)

 

Sprinkle both sides with a little bit of salt (kosher)

 

If using a Weber Smokey Mountain (WSM):

 

   -  One large Weber chimney of coals

   -  4-5 fist size chunks of cherry wood (do not soak)

   -  Smoke 250 degrees for approx 1.5 hours

 

If using a gas smoker:

 

   -  2-3 handfuls of cherry wood chips (soaked for 1-2 hrs)

   -  Mix apple juice & water fill 3/4 in water pan

   -  Smoke at about 250 degrees for approx 1.5 hours

 

Do not flip tuna.

 

Remove from smoker when it looks like moisture is almost gone from the top of tuna (moisture should still be visible).

 

Set one tuna steak to the side (in case you need to add more tuna if following mixture is too much). 

 

Break tuna up with a fork in a bowl.  Add two dollops of sour crème and mayonnaise (equal parts each) and mix well.  Not too much – you don’t want it runny.  Texture should be thick.  Then add the following:

 

Sriracha Sauce - three good turns over tuna while squirting  

Tabasco Smoke Hot Sauce

Laury's garlic salt

Minced onion           

Green onions (scallions)

 

(Amounts vary to taste)

 

Once satisfied, repeat with other Tuna Steak.  Makes an excellent dip/spread.  I like to use corn chip scoops.  Use a butter knife to spread on chip and ENJOY!

 

P.S. I added a bit more Sriracha and Tabasco for the heat.  The sauces will give it a nice dark orange light red color.  Tasted best after sitting in refrigerator overnight – added more Sriracha and Tabasco to taste.  I use the KA-ME Sriracha Sauce with the turtle vice rooster on it. 

mgillia

I converted this recipe to my BGE when I got it.  Basically the same way as using the WSM.  Best tuna dip ever eaten.

GoldenQ

I have been using this method for single briskets and they were great. Today I am doing two in a stack set of grates, One about 10# in the liquid and pan and one about 5# without pan on the grate above. I plan to cover the pan with foil at about 160 . I plan to put the smaller one on later and foil also at 160 and try to time the finish together. Will let you know how the top one does.