Did it taste right?

vidalia1 · October 2007

The question I have is subjective I know, but there are those of you out there with more experience than I and I need to know did my 1st beef brisket taste right? I have to start by saying I had beef brisket once in my life from a restaurant. It had a nice mild smokey taste and it was served with bbq sauce on it.[p]The other day I cooked my 1st beef brisket. It was a 5 1/2 # flat cooked indirect at 350 degrees. I had coated it with Raising the Steaks & Slap Yo Mama cajun rub for 12 hours before the cook. I let the brisket sit out for 1 hour before putting it on the BGE. When the temp of the brisket got to 175 degrees I put 4 ozs of beef consomme on the brisket and double wrapped. I put the brisket back on until it reached 197 degrees. It cooked for 9 1/2 hours total. I then double wrapped in foil & towels & put it in an ice chest for 2 hours.[p]When I cut the brisket it was very tender. Here is the question part. When we tasted it everyone thought it tasted good but like a roast beef. Now I know that may be normal and I really did not know what to expect.[p]Everyone liked it and it was mosit & easy to cut but the tasting was nothing "special".[p]We served it with bbq sauce, buns, coleslaw & tater tots. It was a good meal but it kind of left me wanting ......[p]Any tips for getting a different flavor or is that what it is supposed to be like?[p]Kim Youngblood
(aka vidalia1)

Fidel · October 2007

vidalia1,[p]Like you said, taste is subjective. I prefer my brisket with a good firm bark and a heavy smoke flavor. I don't foil mine until they are done, then they go into the cooler for a few hours before carving. That being said, I almost exclusively do whole briskets. Flats can easily become dry if cooked to 195+.[p]I think the fact that you double wrapped with the added liquid actually braised/steamed the meat - making it tender and juicy, but really rinsing away some of the rub and bark. I also hope that 350 was a typo and you meant 250 [p]It all boils down to what you prefer. I would try a whole packer brisket. Rub it with your favorite rub and some sugar (white or turbinado) overnight. Then from the fridge to the grid at 250, indirect, until the internal reads 195 or so. I like to add mesquite or hickory chunks to mine as well for that good smoky flavor.[p]Keep experimenting until you come up with what you prefer. That's what makes BBQ fun.[p][p]

Mike in Abita · October 2007

vidalia1,[p]Sounds like you developed a good way to make roast beef.[p]I would skip the beef consomme. Also add some wood to your charcoal. I like my brisket with mesquite flavor. You can also use hickory. Try using a rub designed for brisket. One I like is John Henry's "Texas Brisket Rub".[p]I hope this helps
Mike[p]

BurntRaw · October 2007

vidalia1,[p]I am sure wrapping with beef consomme will affect the flavor some(roast beef sound about right).[p]I like to slow cook brisket (220 tops) as 350 seems a bit high. I also don't wrap it (but some do).[p]I put on the rub, put in on the 220 egg and leave it until it gets to the high 190s, pull and rest. That's it.[p]Believe it or not, I have not had a bad brisket and just to make sure, about once a month I will go to a top rated BBQ joint in the area for some brisket - YEP, mine is still better.

vidalia1 · October 2007

Fidel,[p]Yep you are right. It was a typo...250 not 350 degrees...I think it may have been the consomme also...[p]Kim Youngblood
aka vidalia1

Pdub · October 2007

vidalia1,
I have done about five so far and each one gets better. I like to start simple myself and try to slowly add more as I do more. I like Elder Ward's write up the best. I read a lot of write ups when I tried my first one. . I do know what you mean by not knowing what it is supposed to taste. being from the north where there is not Q culture I had never had brisket before. I will tell you though when I did one of the last ones, eating it was pure contentment.

Not Sirius · October 2007

vidalia1,
When you're brought up in a Jewish household, you become familiar with the flavor of braised brisket. It's a wonderful part of our tradition. Smoked brisket was a revelation to me, but I could never (until recently) master getting it tender. I tried foiling for the final hours of cooking as some had suggested, but discovered that it was too much like the braised brisket I knew, and not enough like the Texas barbecue I'd also enjoyed. So I agree with those who wait until the cooking is complete before wrapping the brisket in foil. Good luck in your future attempts.

Did it taste right?

Comments

Categories