We're having 3 couples over tomorrow for dinner and "cards". I decided to make brisket 3 ways. I bought a 11.7 pound packer from Costco and was planning to use the point to make burnt ends, and split the flat and smoke half and do the other piece in the oven in a sweet and sour sauce. Most of my life I've only had brisket a couple of times a year, and it was generally my wife making it for holidays in the oven with onions and tomato sauce. I have done the sweet and sour version once and liked it a lot. She liked it too, but she doesn't break with her traditions. I've only done a packer once before and did it in the oven, and pretty much made a mess of trying to carve it after it was cooked. I also didn't know a lot about trimming before cooking. I thought that if you leave all the fat, you'd get more flavor. For today, I watched a video on how to break it down into point and flat, and how to trim each before cooking. When I made my way through my brisket, all of a sudden I realized that a 12 pound brisket isn't that big, sectioned and trimmed. The point, after butterflying the thick end, wasn't much thicker than a skirt steak. And if I sectioned the flat to use 2 ways, each piece would have been in the 3 pound range. Nothing I could do about the point, but I decided to leave the flat intact and smoke it, 225 degrees. I went with a basic salt and pepper Texas rub. Smoked the point also. Both hit the stall at about 140, so I wrapped them in foil and brought them indoors to the oven, after about 3 hours of smoke. It took to about 200 degrees internal, at the most resistant point, to get them totally fork tender. I cooked them with a probe, but tested them with an instant-read, and man, you can really feel the difference from when they're not ready to when they are. I'll finish the burnt ends tomorrow with bbq sauce back on the smoker. And I made the sweet and sour sauce to serve on the side for the flat for those who want it that way. So this is really my first smoked brisket. We'll see how the final product goes. But next time, I'm gonna look for a 15-16 pounder. Btw, I ended up going 8-9 hours.
My wife loves white pizza and my first attempt at making a white pizza sauce was a failure!
My house is for the rest of the menu...fish, pasta, steaks and chicken. And usually one of the better stocked liquor cabinets and wine cellars...
:-)
I've done a few, couple in the oven, couple in the slow cooker, never a smoker cuz I don't have one. Seems as though as long as they cook and as they get fork tender, fork shreddable, they could cook more (low temps) and get even more tender. At some point the evening wears on and I say no màs.
Enjoy your cuts and your company!
I've done a few, couple in the oven, couple in the slow cooker, never a smoker cuz I don't have one. Seems as though as long as they cook and as they get fork tender, fork shreddable, they could cook more (low temps) and get even more tender. At some point the evening wears on and I say no màs.
Enjoy your cuts and your company!
The point is the section with the most fat and curls partially underneath (or on top depending on how you are looking at it) the flat. The flat is the leaner section of brisket and is a much more universal shape than the point. The two sections are separated by a large fat seam that goes from one side to the other. To separate the two sections you cut along that fat line (this is the beginning of the flat and is also known as the nose).
There are two types of fat on a Brisket. the hard fat is what you need to trim off as this will not render down that well while smoking. When you do trim hang on to the trimmings which you can render down (yes the hard fat will render down with direct heat) to make tallow which is used to keep the brisket moist while wrapping during the stall.
Trim it and separate the point for later or something else. Then rub it, sous vide it (I haVe to cut the flat into two parts/two bags to fit into my container) ala Serious Eats time and temp. Then smoke for three hours. It comes out smokey, with a bark, but the exact right texture and doneness. It’s a perfect, set it and forget it. Lazy and unauthentic, I know but for some things I don’t feel the need to be a purist wham all I really want is to eat well.
LOL
My wife loves white pizza and my first attempt at making a white pizza sauce was a failure!
Most of my white pizza recipes don't actually have a sauce. They're made with garlic oil instead of tomato sauce. Basically, slice or mince some garlic and cook it over low temperature for maybe a half hour. Then put it aside to cool and store it at room temp. I've done it on a pizza stone, in the oven or grill. This time I made it in a cast iron pan. Oiled the pan, spread the dough, an cooked on stove over med-high heat until the bottom browned. I then brush a layer of garlic oil over the top of the crust. Lou's recipe uses caramelized onion, with some minced garlic thrown in at the end. Spread that over the pizza, add mozz and blue cheese. In general, it's oil, mozz, another 1-3 cheeses or your choice, and maybe sauteed mushroom or some proscuitto or anchovy. If you want to do more of a sauce, Emeril has a recipe with a bechamel, which I'm adding a link for. You can do it without the cast iron pan, just make as you would a regular pizza.
Link - ( New Window )
My house is for the rest of the menu...fish, pasta, steaks and chicken. And usually one of the better stocked liquor cabinets and wine cellars...
:-)
I've got some unserious equipment, just a Traeger pellet smoker. I usually just smoke ribs and wings. I still don't think I've ever had anything on the smoker for over 3 hours. If this comes out ok, I'll definitely do brisket again. And I'll be smoking the Tasso ham tomorrow.
I've done a few, couple in the oven, couple in the slow cooker, never a smoker cuz I don't have one. Seems as though as long as they cook and as they get fork tender, fork shreddable, they could cook more (low temps) and get even more tender. At some point the evening wears on and I say no màs.
Thanks for the good wishes. Here's the video I watched. I'm sure there are lots of others.
Enjoy your cuts and your company!
Link - ( New Window )
Trim it and separate the point for later or something else. Then rub it, sous vide it (I haVe to cut the flat into two parts/two bags to fit into my container) ala Serious Eats time and temp. Then smoke for three hours. It comes out smokey, with a bark, but the exact right texture and doneness. It’s a perfect, set it and forget it. Lazy and unauthentic, I know but for some things I don’t feel the need to be a purist wham all I really want is to eat well.
A friend of mine is an expert at sous vide – he teaches the technique to professional cooks. Anyway, I know almost nothing about it except that he has convinced me that it's a brilliant way to cook. Don't apologize. Just enjoy it.
I’ve had all types and all levels. I even tried smoking my own.
While mine were better then any smoke house around I would definitely say either you love brisket or you hate it. I personally won’t be spending the money on another any time soon.
Pulled pork is far better.
2. Faux cambro has made brisket in all ways much more tender and stress free and allows all timing for dinner to mesh
3. Dry brining for 12-24 hr to start
4. I trim aggressively, don’t think it lessens moisture of finished product ; frankly most folks appreciate less at to deal with
Bill - have followed your culinary notes with interest -suspect short of confit we are in many of same place
:-
And a redux for your help back in May on my very thick ribeyes and reverse sear, came out well (I did a short, initial sear at the beginning of grilling (low temp) just to bond the rub to the flesh. BBI rules
11.7 pounds/8 people = 23.4 oz. (uncooked) per person. Almost one and one half pounds of brisket per person.
I'd be interested to know if there are any leftovers.
I'm guessing that the reason YOU need so much brisket is that your cooking is TOO good and your guests all stuff themselves. I know I would. You're a victim of your own success!
Can't argue with that :) Just depends on whether it's worth it. Lot's of good cooking outcomes a pain to arrive at.
I’ve had all types and all levels. I even tried smoking my own.
While mine were better then any smoke house around I would definitely say either you love brisket or you hate it. I personally won’t be spending the money on another any time soon.
Pulled pork is far better.
Like most things, food tastes are subjective. I like good brisket, but their so big I usually only have it for company. Pork shoulder is probably my favorite cut of meat. It's big also, but I precut it for different purposes. I make it at least once every 2 weeks. And of all the ways to make it, I prefer pulled pork least. I don't remember the last time I made it. That's partly because it goes so well on a bun, and I try to avoid buns. I also don't like eating a lot of bbq sauce, although my burnt ends will be in bbq sauce. But lots of people love pulled pork.
Bill - have followed your culinary notes with interest -suspect short of confit we are in many of same place
:-
I hope that's a happy place :)
11.7 pounds/8 people = 23.4 oz. (uncooked) per person. Almost one and one half pounds of brisket per person.
I'd be interested to know if there are any leftovers.
I'm guessing that the reason YOU need so much brisket is that your cooking is TOO good and your guests all stuff themselves. I know I would. You're a victim of your own success!
First of all, the weight is pre-prep. I must have trimmed off 3-4 pounds of fat. And then it shrinks from cooking.... You made me curious, so I just weighed the cooked meat. I even surprised myself. It's down to just under 4.5 pounds. I hope I have enough, lol.
And a redux for your help back in May on my very thick ribeyes and reverse sear, came out well (I did a short, initial sear at the beginning of grilling (low temp) just to bond the rub to the flesh. BBI rules
Thanks CHP! Glad the steaks came out good
The only options I see out here are either boneless short ribs or single bone. I assume smoking boneless would be lower temp? and a lot less time. Would it be worth it, or should I just braise them? :)
ha -- I've been making brisket short rib burgers lately -- man is that good - smack smack
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I smoke three bone plates of short ribs a lot more often. It's less of a pain in the ass, and it's quicker, and I like the flavor more than brisket. Salt & Black Pepper Rub, and 8 or 9 hours unwrapped at 275 degrees.
ha -- I've been making brisket short rib burgers lately -- man is that good - smack smack
Do you know what kind of fat content you end up with?
Good stuff to read, in between checking the grill as I BBQ a couple racks of ribs.
Side note. I threw the two racks on the grill, got some char going. Brought them inside, cut the ribs into individual pieces (each bone), soaked them in a combo of sauces, letting them soak a bit while I watch the Mets, then I’ll throw them back on and finish, getting the sauce to char a bit.
Anyone have an alternative approach?
Good stuff to read, in between checking the grill as I BBQ a couple racks of ribs.
Side note. I threw the two racks on the grill, got some char going. Brought them inside, cut the ribs into individual pieces (each bone), soaked them in a combo of sauces, letting them soak a bit while I watch the Mets, then I’ll throw them back on and finish, getting the sauce to char a bit.
Anyone have an alternative approach?
I assume you've done it this way before? If it works for you, stick with it. My concern on reading this is that you're doing all the cooking over an open flame. That can cause the outside to be nicely done, but the inside may not get a chance to gelatinize and soften. You could end up with tough ribs. If by any chance that's happening, after the initial char, give the ribs some time in a closed grill in a section where there is no flame. The can actually resoak them before doing that. Then, probably after a good hour, reglaze and char again. If you're not getting tough ribs, just do what you're doing. :)
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I smoke three bone plates of short ribs a lot more often. It's less of a pain in the ass, and it's quicker, and I like the flavor more than brisket. Salt & Black Pepper Rub, and 8 or 9 hours unwrapped at 275 degrees.
ha -- I've been making brisket short rib burgers lately -- man is that good - smack smack
Quite possibly the best combination for burgers!
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In comment 15313447 smshmth8690 said:
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I smoke three bone plates of short ribs a lot more often. It's less of a pain in the ass, and it's quicker, and I like the flavor more than brisket. Salt & Black Pepper Rub, and 8 or 9 hours unwrapped at 275 degrees.
ha -- I've been making brisket short rib burgers lately -- man is that good - smack smack
Do you know what kind of fat content you end up with?
no -- no I don't
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I smoke three bone plates of short ribs a lot more often. It's less of a pain in the ass, and it's quicker, and I like the flavor more than brisket. Salt & Black Pepper Rub, and 8 or 9 hours unwrapped at 275 degrees.
The only options I see out here are either boneless short ribs or single bone. I assume smoking boneless would be lower temp? and a lot less time. Would it be worth it, or should I just braise them? :)
I love boneless short ribs, but they are really what is called Chuck Flap meat I don't know exactly where they are on a Steer, but they do have tissue on them that connects them to bones. They have great flavor, but are a little tough. I believe they are called a Denver steak if you just sear them. I have smoked them, but only for 4 hours or so, and then sliced them thin, I've never gone long with them.
How big are the single bone short ribs you can find? Are they cut down for braising, or still long? I'm pretty sure you would get close to the same results with any bone-in cut of short rib, you would just have more bark, which really isn't a bad thing. Maybe you can find a thick piece of Flanken cut ribs? If so, I'd bet that place has a whole 3 bone plate in back somewhere!
Yeah, I can't get full plates where I live. I can only get short ribs or the Flanken cut ribs (Korean ribs)
The Korean cut ribs I see seem to be thinner than your picture, not as meaty. I'll have to take a look in the Asian market next time I go there. I don't generally buy meat there, so I'm not sure.
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In comment 15313447 smshmth8690 said:
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I smoke three bone plates of short ribs a lot more often. It's less of a pain in the ass, and it's quicker, and I like the flavor more than brisket. Salt & Black Pepper Rub, and 8 or 9 hours unwrapped at 275 degrees.
ha -- I've been making brisket short rib burgers lately -- man is that good - smack smack
Quite possibly the best combination for burgers!
I'll have to remember to grind some.
So you're just going to keep it warm in the "cooler"? You're not going to have to reheat it? Make your own tallow from the brisket?
I also check Costco frequently. I was able to get briskets for under $40 a couple months ago that are normally about double the price.
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And letting it rest all day Saturday. From my research that’s the key for a truly awesome brisket. Adding some type of fat to the wrap (tallow,lard) is the latest craze and I’ll be trying that for this upcoming cook.
So you're just going to keep it warm in the "cooler"? You're not going to have to reheat it? Make your own tallow from the brisket?
When it’s probe tender, I take it off the smoker (or out of the oven since once you wrap it doesn’t matter) and let it cool until it gets to about 170 degrees. Then rewrap and keep
Warm in oven set at 150 (might have to adjust ovens calibration to get it down that low). You can also keep it wrapped in a towe cooler I guess.
You can absolutely make your own tallow with the trimmings. Just throw then in a pan and put it in the smoker next to your brisket.
I also check Costco frequently. I was able to get briskets for under $40 a couple months ago that are normally about double the price.
Haven't seen it lately, but you used to be able to get a prime packer at less per pound than a choice flat at Costco.
It's at the point of absurdity. Two decent-sized choice ribeyes costing over $30, Flank steak $12.25 a pound, Ground beef at $5.35 a pound. It is crazy right now
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A prime packer is almost $5/lbs right now at Sam’s Club.
It's at the point of absurdity. Two decent-sized choice ribeyes costing over $30, Flank steak $12.25 a pound, Ground beef at $5.35 a pound. It is crazy right now
My local supermarkets have specials this week for bone-in country ribs-$0.97 pp/short ribs-bone in-$5.99 pp/ spareribs- $1.77 pp/ 26/30 raw shrimp $5.77 pp. Yeah, maybe not best quality. But I find pretty good bargains every week on different items, at least up til now.
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In comment 15314043 leatherneck570 said:
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A prime packer is almost $5/lbs right now at Sam’s Club.
It's at the point of absurdity. Two decent-sized choice ribeyes costing over $30, Flank steak $12.25 a pound, Ground beef at $5.35 a pound. It is crazy right now
My local supermarkets have specials this week for bone-in country ribs-$0.97 pp/short ribs-bone in-$5.99 pp/ spareribs- $1.77 pp/ 26/30 raw shrimp $5.77 pp. Yeah, maybe not best quality. But I find pretty good bargains every week on different items, at least up til now.
Lately, I have been buying thick-cut bone-in Iowa chops and doing them on the smoker or the Green Egg instead of steak. They come out delicious.
Lately, I have been buying thick-cut bone-in Iowa chops and doing them on the smoker or the Green Egg instead of steak. They come out delicious.
I assume that's pork. I've gotten small racks of pork at Costco, I actually have one in my freezer now. that I cut into chops, sous vide and sear. Haven't tried smoking. But for the most part, I find pork loin too dry and generally avoid it. Do you do a brine and a rub on the chops?
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Lately, I have been buying thick-cut bone-in Iowa chops and doing them on the smoker or the Green Egg instead of steak. They come out delicious.
I assume that's pork. I've gotten small racks of pork at Costco, I actually have one in my freezer now. that I cut into chops, sous vide and sear. Haven't tried smoking. But for the most part, I find pork loin too dry and generally avoid it. Do you do a brine and a rub on the chops?
Yes, they're pork chops. I give them a 4-hour brine and smoke them above a water pan at 250. You have to make sure they're about 1.25" thick and with the bone still. Flip them after about 30 mins and take them off at 135, do a quick sear. I rest them for 10 mins and they usually rise to 145. Come out juicy and smokey
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In comment 15314223 montanagiant said:
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Lately, I have been buying thick-cut bone-in Iowa chops and doing them on the smoker or the Green Egg instead of steak. They come out delicious.
I assume that's pork. I've gotten small racks of pork at Costco, I actually have one in my freezer now. that I cut into chops, sous vide and sear. Haven't tried smoking. But for the most part, I find pork loin too dry and generally avoid it. Do you do a brine and a rub on the chops?
Yes, they're pork chops. I give them a 4-hour brine and smoke them above a water pan at 250. You have to make sure they're about 1.25" thick and with the bone still. Flip them after about 30 mins and take them off at 135, do a quick sear. I rest them for 10 mins and they usually rise to 145. Come out juicy and smokey
Thanks, Monty. I think I'll try that