this will not be helpful to you, but brisket on my smoker is my nemesis. Its the Jason Witten of delicious smoked meat.
that you only have a gas grill should not hinder you though. There are ways to use it as a smoker. Plenty of tips on the web about it, but I would try it on something eles first.
I just made one. Tye recipes can change but these are some important
Injected the meat with something I made. Then I put a rub on it. The meat gets juicy so the rub didn't stick all that well. What I would do different is put the rub on one side and then when I was done put it on a big piece of cellophane. Rub the second side and then wrap in cellophane and let it rest for the night. Put it in a pan in case it leaks through.
Get the smoker ready and take out the meat and let it rest for about an hour at room temperature. Once the smoker is ready put the brisket on the smoker fat side up. Smoke until the internal temperature is about 165. There are different parts of the brisket so familiarize with them. I think the flat has to be at 165.
Once it reaches that temp, take it off the smoker and wrap in heavy duty foil with a marinade. Keep it fully wrapped but make it somewhat easy to take the temp again. Once the flat gets to 195 you can take it off.
When you take it off, make a vent in the foil to let the steam out so it doesn't continue to cook for 10 to 20 minutes. Then you can sauce it with bbq sauce. Cover it back up and let it sit in an empty cooler for at least an hour.
Take it out. Remove the point. It should come apart with minimal effort. Cut into cubes, put it in a pan, and throw it back in the bbq for around 20 minutes to make burnt ends.
The rest of the brisket can be cut but do not cut it unless you are ready to eat it. It will dry out quickly. I made the mistake of cutting mine too early. It tasted phenomenal when I first cut it but we didn't really eat it until about 2 or 3 hours later.
Also, some people like fat. I do not. I trimmed a good portion of the fat off before I started cooking it and scraped the majority of the fat off after I separated the point from the flat. That is a preference though.
You either get a metal smoker box or you can use a small disposable aluminum pan. You put your soaked chips in it. If using aluminum pan, cover with foil poked with holes. Put under the grate but over the burner and turn to high on grill. Once it's good and smoking, turn off all burners except the one under the smoker box. Put your meat on an area of the grill with no burner lit. Close lid.
IIRC you posted a link to a site for French cuisine recipes a while back!
Would you please post it again. I want to bookmark it.
:sorryformillering:
The only site I can think of that would be all French would be Laura Calder from Cooking Channel. Here it is if that's what you're thinking of Link - ( New Window )
btw, I had my daughter buy me escargot plates for my birthday. I order snails from Amazon and made this. I don't love cooking with red wine, so I skipped bourguignonne. Loved it. Had the leftovers for lunch the next day. Froze the leftover garlic butter and used it on a ribeye. And my apologizes for millering also :) Link - ( New Window )
btw, I had my daughter buy me escargot plates for my birthday. I order snails from Amazon and made this. I don't love cooking with red wine, so I skipped bourguignonne. Loved it. Had the leftovers for lunch the next day. Froze the leftover garlic butter and used it on a ribeye. And my apologizes for millering also :) Link - ( New Window )
ive done something very similar at home. Found Roland escargots at Walmart of all places. Couldn't find them anywhere else, other than frozen small snails at the Chinese store.
But, I don't see red wine in the recipe. I saw Burgundy but I think that's where the snails are from.
btw, I had my daughter buy me escargot plates for my birthday. I order snails from Amazon and made this. I don't love cooking with red wine, so I skipped bourguignonne. Loved it. Had the leftovers for lunch the next day. Froze the leftover garlic butter and used it on a ribeye. And my apologizes for millering also :) Link - ( New Window )
ive done something very similar at home. Found Roland escargots at Walmart of all places. Couldn't find them anywhere else, other than frozen small snails at the Chinese store.
But, I don't see red wine in the recipe. I saw Burgundy but I think that's where the snails are from.
The recipe does not have wine in it. I get it with the red wine on the side :) The snails were Saveurs, I believe Link - ( New Window )
What's your cut? Do you have a whole packer or just a flat? How big is it? You say gas grill...what kind? How many burners? What is the burner orientation; front to back or side to side? Want a rub? Freshly ground coarse black pepper and kosher salt 50/50.
Brisket isn't the easiest thing to do. You're cooking something "well done" and then cooking it some more to make it tender. 250 degrees. 10-12 hours. Wrap it, if necessary. Rest for an hour in a cooler.
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
What's your cut? Do you have a whole packer or just a flat? How big is it? You say gas grill...what kind? How many burners? What is the burner orientation; front to back or side to side? Want a rub? Freshly ground coarse black pepper and kosher salt 50/50.
Brisket isn't the easiest thing to do. You're cooking something "well done" and then cooking it some more to make it tender. 250 degrees. 10-12 hours. Wrap it, if necessary. Rest for an hour in a cooler.
Thanks. Haven't bought a cut yet. Grill has three burners, side to side.
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
The issue with what you're trying is part of it will be over a burner that's on. This is usually an indirect cook. Make a "heat shield" with foil to direct the heat towards the back so it goes around the meat.
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
I looked at a recipe a few weeks ago and I think it was like 3 days in the sous vide.
Is this the original, below? Link - ( New Window )
Bill - No the original one didn't have bacon, or root vegetables. The one I posted is really close, but the original treated the onions a little different before cooking, and it had a lot of fresh cracked black pepper. The finishing sauce was the same, adding a little cream, and horseradish to the braising liquid. That settles it, it's going to be the first 'cold weather dish' this Autumn!
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
I looked at a recipe a few weeks ago and I think it was like 3 days in the sous vide.
Yeah he said it was about that long. Damn thing was in my top 5 ever tasted.
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
apparently Kenji stoked some serious controversy among the smoke purists, recently. Sous vide smoked brisket - ( New Window )
What makes that even more impressive is that he never actually smoked it, he used smoke concentrate which usually you can taste the difference
Link - ( New Window )
that you only have a gas grill should not hinder you though. There are ways to use it as a smoker. Plenty of tips on the web about it, but I would try it on something eles first.
Are you smoking it? If so, this is what I did.
Injected the meat with something I made. Then I put a rub on it. The meat gets juicy so the rub didn't stick all that well. What I would do different is put the rub on one side and then when I was done put it on a big piece of cellophane. Rub the second side and then wrap in cellophane and let it rest for the night. Put it in a pan in case it leaks through.
Get the smoker ready and take out the meat and let it rest for about an hour at room temperature. Once the smoker is ready put the brisket on the smoker fat side up. Smoke until the internal temperature is about 165. There are different parts of the brisket so familiarize with them. I think the flat has to be at 165.
Once it reaches that temp, take it off the smoker and wrap in heavy duty foil with a marinade. Keep it fully wrapped but make it somewhat easy to take the temp again. Once the flat gets to 195 you can take it off.
When you take it off, make a vent in the foil to let the steam out so it doesn't continue to cook for 10 to 20 minutes. Then you can sauce it with bbq sauce. Cover it back up and let it sit in an empty cooler for at least an hour.
Take it out. Remove the point. It should come apart with minimal effort. Cut into cubes, put it in a pan, and throw it back in the bbq for around 20 minutes to make burnt ends.
The rest of the brisket can be cut but do not cut it unless you are ready to eat it. It will dry out quickly. I made the mistake of cutting mine too early. It tasted phenomenal when I first cut it but we didn't really eat it until about 2 or 3 hours later.
Also, some people like fat. I do not. I trimmed a good portion of the fat off before I started cooking it and scraped the majority of the fat off after I separated the point from the flat. That is a preference though.
Braised Beef Brisket. - ( New Window )
If you love it, Drew, I've gotta try it. That Rustic Rub is pretty much his Essence recipe. Surprised to see no tomato in it.
Link - ( New Window )
You couldn't put enough gravy on that to make it look edible
Would you please post it again. I want to bookmark it.
:sorryformillering:
Would you please post it again. I want to bookmark it.
:sorryformillering:
The only site I can think of that would be all French would be Laura Calder from Cooking Channel. Here it is if that's what you're thinking of
Link - ( New Window )
Link - ( New Window )
:thumbsup:
But, I don't see red wine in the recipe. I saw Burgundy but I think that's where the snails are from.
Braise covered in slow oven for 3 hrs
Quote:
btw, I had my daughter buy me escargot plates for my birthday. I order snails from Amazon and made this. I don't love cooking with red wine, so I skipped bourguignonne. Loved it. Had the leftovers for lunch the next day. Froze the leftover garlic butter and used it on a ribeye. And my apologizes for millering also :) Link - ( New Window )
ive done something very similar at home. Found Roland escargots at Walmart of all places. Couldn't find them anywhere else, other than frozen small snails at the Chinese store.
But, I don't see red wine in the recipe. I saw Burgundy but I think that's where the snails are from.
The recipe does not have wine in it. I get it with the red wine on the side :) The snails were Saveurs, I believe
Link - ( New Window )
Brisket isn't the easiest thing to do. You're cooking something "well done" and then cooking it some more to make it tender. 250 degrees. 10-12 hours. Wrap it, if necessary. Rest for an hour in a cooler.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
Brisket isn't the easiest thing to do. You're cooking something "well done" and then cooking it some more to make it tender. 250 degrees. 10-12 hours. Wrap it, if necessary. Rest for an hour in a cooler.
Thanks. Haven't bought a cut yet. Grill has three burners, side to side.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
Sous vide smoked brisket - ( New Window )
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
I looked at a recipe a few weeks ago and I think it was like 3 days in the sous vide.
Bill - No the original one didn't have bacon, or root vegetables. The one I posted is really close, but the original treated the onions a little different before cooking, and it had a lot of fresh cracked black pepper. The finishing sauce was the same, adding a little cream, and horseradish to the braising liquid. That settles it, it's going to be the first 'cold weather dish' this Autumn!
Quote:
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
I looked at a recipe a few weeks ago and I think it was like 3 days in the sous vide.
Yeah he said it was about that long. Damn thing was in my top 5 ever tasted.
Quote:
But i tried someone's Brisket that was cooked using the Sous Vide method and then smoking it for 3 hours at the end, and the damn thing was unbelievably delicious.
I have smoked a few in my time, but all I can get are flats and some come out great, some a bit dry, its IMO the hardest thing to smoke and have it come out consistently every time
apparently Kenji stoked some serious controversy among the smoke purists, recently. Sous vide smoked brisket - ( New Window )
What makes that even more impressive is that he never actually smoked it, he used smoke concentrate which usually you can taste the difference