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Rosh Hashana Brisket - HELP!

Super Glide
Super Glide Posts: 76
edited November -0001 in EggHead Forum
OK, Where to begin? Well, Somehow last night I got roped in to having Jewish NEw Years Dinner (Rosh Hashana) at my house for my family on Wed. night. 3 days notice.[p]Well, Usually my mom makes a Brisket... baked/braised in the oven. It is and has always been one step away from awful, and not a step in the good direction if you know what I mean. She offered to cook it at home and bring it over to help. This is very nice of her, but I thought I could smoke one on the BGE, and aside from it being edible, it might just be GOOD. I've done briskets before, and they have come out great, BUT the thing is everyone, myself included is afraid that it will be too barbecuey, if there is such a thing. It needs to go with some more traditional sides and soup.[p]I'd like to make a brisket that is still BGE delicious and smokey, but still somewhat traditional... if that is at all possible.[p]I think it should be, as long as the rub is not too hot/spicy and I make a nice beefy gravy instead of BBQ sauce, I figure I should be able to do something nice.[p]Has anyone done anything like this before? Any tips/suggestions?[p]Thanks!

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Superglide,[p] Help is on the way.. I called Max and pointed thread post out to him. He's multi-tasking at the moment, but will get back to you.[p]
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    hello my brother. . . here is the ultimate compromise between pot-roasted mush brisket like mom made, and a smoked brisket on the bge. . .using the bge. .. .here is the recipe:[p]
    what you will need
    heavy ceramic pot,
    1 Brisket Flat,
    salt and pepper and/or a little dizzy cow lick
    Enough red wine (any good hearty red will work)
    Two packets of instant onion soup mix.
    Baby carrots
    Pearl Onions.[p]first, season the brisket with salt and pepper or rub of your choice (i use dizzy cow lick, but again, as a SEASONING, not a heavy rub)..[p]set up your egg indirect (grid over inverted plate setter) with maybe one good chunk of hickory for some smoke. .. . at 250 degrees dome temp. ...[p]put the brisket in your egg for ONE HOUR. .. .[p]at the end of the hour, Put the brisket in the pot, fat side up . .. Put enough wine in the pot to cover about 2/3 of the brisket. . .sprinkle the onion soup mix on top of the brisket[p]Place the pot, uncovered, in the BGE (still on your inverted set up), heated now up to 350 degrees[p]After one more hour, add the carrots and pearl onions, additional wine to replace what has evaporated, and then seal the pot TIGHTLY with heavy duty aluminum foil.[p]Let cook in the BGE for 2 more hours.[p]Remove the meat, thin slice, and serve in a casserole dish with the juices, carrots and onions from the pot. [p]The brisket, while being cooked in a pretty traditional method, will benefit from being cooked in the BGE, having the cooker impart some extra flavor from the charcoal.[p]DSCN0166.jpg
    DSCN0168.jpg
    DSCN0170.jpg[p]btw, i beat out 40 old jewish women for first place in a brisket competition at my temple a couple of years ago with this method/recipe... . this was tougher than any KCBS competition. .. i'd rather go up against a bunch of 250 pound red-necks than those nasty old ladies any day... heeee[p]
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  • Unknown
    Unknown
    Superglide,
    If you still want to smoke it, just back off on the smoke wood and use straight lump or briquettes. As for a rub, just use a thin mustard glue and hit it pretty good with garlic and black pepper or just salt and pepper.[p]Good Luck:[p]RonW.

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  • HungryMan
    HungryMan Posts: 3,470
    mad max beyond eggdome,
    That looks great. I need to try that. I still like the stovetop or oven brisket my mother makes. I guess you need to me a MOT to understand.
    Happy New Year

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  • HungryMan
    HungryMan Posts: 3,470
    mad max beyond eggdome,
    Where do you get a heavy ceramic pot?
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    HungryMan,
    i use my le crueset, enameled cast iron. ...but use whatever pot you use in your oven. .. .
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  • HungryMan
    HungryMan Posts: 3,470
    mad max beyond eggdome,
    I think im gonna try it.
    Thanks
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  • Pdub
    Pdub Posts: 234
    mad max beyond eggdome,
    "btw, i beat out 40 old jewish women for first place in a brisket competition at my temple a couple of years ago with this method/recipe... . this was tougher than any KCBS competition. .. i'd rather go up against a bunch of 250 pound red-necks than those nasty old ladies any day... heeee
    " [p]oh the mental picture on this comment is just priceless[p]

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  • Super Glide
    Super Glide Posts: 76
    mad max beyond eggdome,[p]THANKS! Sounds great.[p]I may try it and I'm sure it's great since your turkey recipe made me a star in my family![p]I was kind of hoping to avoid the braised texture of brisket that usually, I don't personally like.[p]L'shana Tova
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Superglide,
    you're quite welcome. ...btw. . .you can make this brisket up ahead of time. .. .i usually like it done a few hours before serving. . .i slice it thin, put it back in its juices (you'll have plenty of that with this method) with the carrots and onions, cover and keep it warm till serving. .. .its is guarentted to be tender and juicy that way. ...[p]and again, this is a good compromise. .you aren't likely to have mom say "i don't like smoked brisket" with this one .. ...smoke will only be a subtle flavor. . .
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  • Unknown
    Unknown
    HungryMan,
    Your mother or your father?
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  • Unknown
    Unknown
    Pdub,
    Is your definition of an old lady 40 years old?
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  • HungryMan
    HungryMan Posts: 3,470
    GatorGuy,
    Dont be funny. I will report you!
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  • Unknown
    Unknown
    HungryMan,
    I bet my Grandmother's is just as good as your mothers!
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    Helen's BRISKET:
    my wife's recipe

    1 large brisket trimmed fat to 1/8"
    1/2 cup dry sherry
    1 large onion sliced
    2 cloves garlic quatered
    1 bottle Heinz Chili sauce
    4 carrots peeled
    4 large potatoes peeled & halved lengthwise
    lowry's season salt

    sprinkle the brisket on all sides with Lowrey's season salt and place in a large pyrex dish
    crefully pour the sherry over the meat and cover, place in the refrigerator overnight.

    next day pre-heat the oven (or smoker) to 350F
    sprinkle the onion & garlic over the meat and pour all the chili sauce over the meat
    place the potatoes & carrots alongside the brisket and cover.
    place in the oven (or smoker)
    check after 1.5hrs remove the potatoe & carrots and put to the side, also check if some water needs to be added to the pyrex dish.
    after 3 hrs total cooking time check the doneness of the brisket or cook longer till soft.
    remove the brisket & slice 1/4" thick against the grain.
    pour sauce through a siev back into the pyrex dish and put back the sliced brisket , potatoes & carrots
    Heat up in the oven 20 minutes before serving


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  • Unknown
    Unknown
    HungryMan,[p]Try coming to Ft. Lauderdale and eating at my house and your mom will bring the cooked brisket.[p]

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  • HungryMan
    HungryMan Posts: 3,470
    Your sis,
    Try moving closer. Oh!, forget that Idea. I'm going to send you back a very LARGE package.
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  • HungryMan
    HungryMan Posts: 3,470
    GatorGuy,
    Sounds like a challenge
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