HEY JEFF - how's the kosher brisket doing??

mad max beyond eggdome

logged on this morning and see that my little sister was weighing in with some advice for you as well. ...good stuff.. ..she'll help keep you straight. ..she's much more up to speed on the religion than i am. ..heeee. ..[p]just curious about how you decided to proceed??. . .btw, i didn't see an answer to your question about wood. ..if you decided to go with the 5 hour method. . just throw a good chunk of hickory in there for smoke the first couple of hours. ..also, while it should be done after being tightly wrapped for the 3 hours, don't pull it till a temp read get you 195 - 200 degrees. .that plus time left resting in the foil and a towell should give you a good moist brisket. ... .if not, blame it on the cow. ..hee

Jeff

mad max beyond eggdome,
I was kind of nervous about allowing only 5 hours to cook a 13 pounder, since the Egger-consensus was to allow around 2 hours per pound. So, here is what happened. I started around 2 PM yesterday. Put a half bag of hickory chunks on fire in the egg. The egg got so hot that it nearly burst when I opened it; now thats koshering! It took awhile for it to calm down to a reasonable temp. I put the brisket on around 3:30 PM. I had difficulty getting it to go below 250 degrees for the first 3 hours. Used about 5 chunks of fresh hickory during that smoking phase. Concerned that I was cooking at to high a temp I wrapped it in double foil and put it in a foil pan, on a gril above an inverter. The temp then subsided to 200 degrees for the next 6 hours. That takes us to around midnight. Before going to bed I put some already lit coals in for good measure, checked to see if the temp was good (200 degrees) and went to sleep. I woke up unintentionally at 3 AM and found the temp had been back up to 250 so I cut the dampers back and went to sleep. At 6 AM today the temp was around 150. I took the brisket out (internal temp 200). It looks great but I haven't cut it yet. It is real juicy and comes apaart easily with a fork ( like a pulled pork butt (does this fact alone unkosher it!) Anyway it is now 6 hours prior to serving time, so I wrapped it in foil and put it in a cooler. Any suggestions for reheating it if necessary? I'll let you know the final results later today. Thanks to you and your sis. Jeff

mad max beyond eggdome

Jeff,
sounds good, but you probably panicked a little when you didn't need to . ..because it spent so much time in the foil, its probably a bit on the 'pot roasty' side. . . .this is necessarily a bad thing, just a point of fact. .i'm sure it will be plenty moist. .. i think what i'd do, is stick it in the fridge. ..then when its cool, go ahead and slice it (you should be able to get good slices this way, as opposed to it just breaking up in chunks). .. . lay the slices in a casserole dish, pour all that excess juice from the foil over it, and simply warm it up. . .. oughta taste great. . .maybe not a true texas smoked brisket texture, but an awfully tasty one nonethless, and from what you've said so far, it should be plenty smokey. .. .

Jeff

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<p />mad max beyond eggdome,
Max -- check it out. The brisket was a phenom. It was not pot roast style but right at the border. It was incredibly moist and smokey - and it cut Texas style with an electric knife - just perfect. Served it with smoked artichokes, corn, and fried green tomatoes (a recipe from Dinosaur BBQ in Syracuse, and a Dr Pepper Chocolate Cake (also from the Dinosaur) . Everything was a complete hit. It was so good that I had to prove it was Kosher. Luckily I saved the receipts from all the ingredients! (but didn't show them the bacon package!) I can't figure out hosw to put a picture on this site, so I'll try to email it to you. Jeff
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