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beef brisket recipe

Discussion in 'Food Talk' started by coffeesnob, Jul 10, 2012.

  1. Jul 10, 2012 at 3:50 PM
    #1
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I need a good method for beef brisket on the smoker. :)
     
  2. Jul 10, 2012 at 3:58 PM
    #2
    Polymerhead

    Polymerhead Well-Known Member

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    I've only done one, but I used my pork shoulder recipe/technique and it worked really well.
    1. Buy a brisket
    2. Buy a canned dry rub that doesn't have sugar as the first ingredient.
    3. Take it out of the package, rinse it in water well and then pat dry w/paper towels
    4. Slather on a thin layer of yellow mustard and liberally coat with the rub
    5. Smoke fat-side down at 225 - 250 for around 1 hr/lb
    6. Double-wrap in foil tightly then bake in an oven at 210 until the internal temp is 190 or so. This will take a few more hours probably.
    7. Take it out and let it rest for at least an hour.
    My first and only attempt:

    [​IMG]
     
  3. Jul 11, 2012 at 3:39 AM
    #3
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    looks yummy
     
  4. Jul 11, 2012 at 3:46 AM
    #4
    T@co_Pr3runn3r

    T@co_Pr3runn3r XXXXXXXXXXXXXXXXXXX

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    Pretty good lookin first try there..........
     
  5. Jul 11, 2012 at 6:15 PM
    #5
    toughtaco

    toughtaco Well-Known Member

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    Polymer Head, why do you smoke it fat side down. I thought that you would want fat side up so that the fat would leak through the entire slab of brisket??
     
  6. Jul 11, 2012 at 6:17 PM
    #6
    toughtaco

    toughtaco Well-Known Member

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    Oh sorry, that didnt sound all that good the way I worded it. I am really honestly wondering because I need to know if there is a difference when smoking. I know that grilling or baking you would do it fat side up.
     
  7. Jul 11, 2012 at 6:52 PM
    #7
    Polymerhead

    Polymerhead Well-Known Member

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    I used to smoke shoulders fat side up for that very reason. Then I realized one time that at 190 or so, the fat renders and disappears. The top surface of the meat is where the best, smokiest "bark" develops. If that's where your layer of fat sits, then you eventually cook it all away along with the bark. If you don't cook it that long, your bark is still on top of a layer of fat and it all sloughs off when you pull the meat.

    A second reason is that when you cook the fat layer down, it's another buffer between the heat source and the meat if you're using a vertical smoker. Sometimes mine will spike 50 degrees if a particularly large chunk of smokewood ignites, and I like that layer of fat there to keep the meat from drying out or even burning from too much direct heat. Low and slow is the goal.

    I know cooks who prefer it both ways, but fat side down is best in my opinion. If you're using a waterpan, drynss shouldn't be an issue, especially with pork. Fat placement may not matter as much with brisket, i dunno.
     
  8. Jul 11, 2012 at 6:57 PM
    #8
    subwayaz

    subwayaz Well-Known Member

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    That Brisket is looking really good;)
     
  9. Jul 11, 2012 at 6:57 PM
    #9
    toughtaco

    toughtaco Well-Known Member

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    Perfect explanation, thanks. I didnt even think of the layer of protection between flame and meat. Thanks for the info..... I will definitely remember that one.
     
  10. Jul 11, 2012 at 7:04 PM
    #10
    Polymerhead

    Polymerhead Well-Known Member

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    No problem!
     
  11. Jul 11, 2012 at 7:04 PM
    #11
    toughtaco

    toughtaco Well-Known Member

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    How hot and how long did you smoke your brisket????? I am thinking about doing a big one.
     
  12. Jul 11, 2012 at 7:05 PM
    #12
    toughtaco

    toughtaco Well-Known Member

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    Sorry we are thread jacking a bit...
     
  13. Jul 11, 2012 at 7:06 PM
    #13
    toughtaco

    toughtaco Well-Known Member

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    I just saw 200 the 225 and an hour a pound. So a bigger then 10 pounder would be more the 10 hours.... hmm ... maybe not that big then... I dont know yet.
     
  14. Jul 11, 2012 at 7:11 PM
    #14
    Warhorseforever

    Warhorseforever Will The Thrill

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    I'll have to call my dad in the morning and get our recipe. Here's a pic.
    [​IMG]

    Or two.
    [​IMG]

    Pre-Cooking.
    [​IMG]
     
  15. Jul 11, 2012 at 7:14 PM
    #15
    toughtaco

    toughtaco Well-Known Member

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    Those sandwiches look good. I am hungry now....
     
  16. Jul 11, 2012 at 7:19 PM
    #16
    Warhorseforever

    Warhorseforever Will The Thrill

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    As am I. I just got out the gym and just thinking about that soft, warm, pink, buttery, grass fed, juicy, succulent inside and burnt, crispy, flavorful outside goodness has me drooling right now. :goingcrazy:
     
  17. Jul 11, 2012 at 7:21 PM
    #17
    Polymerhead

    Polymerhead Well-Known Member

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    Warhorse, those look amazing!

    Tough - my wood smoker stabilizes between 225 and 250. Works great for shoulders and seems to work for brisket as well. An hour per lb is a good guide but a digital meat thermometer is your best friend.
     
  18. Jul 11, 2012 at 7:24 PM
    #18
    toughtaco

    toughtaco Well-Known Member

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    As I said earlier in the foodies thread I was thinking about getting the digital meat thermometer and the aim at thermometer so that I can aim it at the grill where the meat is to figure out the temp nearest the meat.
     
  19. Jul 12, 2012 at 3:36 AM
    #19
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    quite all right I'm all ears...
     
  20. Jul 12, 2012 at 5:33 AM
    #20
    toughtaco

    toughtaco Well-Known Member

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    Well smoking brisket is going to be my next project on the smoker. So I am all ears as well
     
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