Brisket

Weekend_Sawyer · August 21, 2015, 02:20:20 PM

I haven't done a brisket in a while so I put one on the big green egg this morning at 08:30.
I'm keeping the smoker temp around 190 for the first 5 hours or so.

Raider Bill · August 21, 2015, 02:23:20 PM

What kind of smoke?

Been thinking about doing a couple briskets myself.

Howdy · August 21, 2015, 02:25:45 PM

I'll bring corn fresh from the fields if I can come!!!

Raider Bill · August 21, 2015, 02:28:43 PM

How long is a train ride to St Pete, Florida?

Weekend_Sawyer · August 21, 2015, 06:08:07 PM

I use hickory for everything these days. They keep getting in front of my brothers bulldozer.

21incher · August 22, 2015, 04:34:35 PM

We are still waiting for a done picture. Hope you enjoyed it.

Weekend_Sawyer · August 23, 2015, 12:46:58 PM

Sorry for the delay, I was pretty busy eating brisket! :D
It's the best one I ever made.
8.5 lb brisket, I smoked for about 5 hours keeping the grill under 200 degrees. About that time it's internal temp hit 140 and I foiled it and let the grill temp rise to 250. When it hit 200 internal I moved it to a towel lined cooler to sit for an hour. When I opened the foil I got about 2 cups of juice from it. you can't see from my pic but there was a wonderful dark pink ring under the bark and you can cut it with a fork.

beenthere · August 23, 2015, 12:59:29 PM

That is mouth-watering right there.. 8)

Magicman · August 23, 2015, 02:17:12 PM

I would love to make a sammich out of that.

Warped · August 23, 2015, 02:37:43 PM

Mmmm mmmmm looks good.
Got some pretty dark bark for only 5 hours, coal, wood or both?

Magicman · August 23, 2015, 04:55:32 PM

Maybe Jon drapped it in da far and couldn't rub it all offn so he jist called it "Good". :D

POSTON WIDEHEAD · August 23, 2015, 08:18:25 PM

That looks awesome and even better if complimented with some of your pickles.

WDH · August 23, 2015, 08:29:45 PM

That would be good with a smattering of Danjonit on it.

POSTON WIDEHEAD · August 23, 2015, 09:06:58 PM

Quote from: WDH on August 23, 2015, 08:29:45 PM
That would be good with a smattering of Danjonit on it.

Reminds me of the butter song:

Every things better with ~~Blue Bonnet~~ Danjonit on it.

Warped · August 23, 2015, 09:12:07 PM

It's not nice to fool mother nature.......alright so it was Chiffon!

Weekend_Sawyer · August 24, 2015, 06:59:42 AM

Quote from: Warped on August 23, 2015, 02:37:43 PM
Mmmm mmmmm looks good.
Got some pretty dark bark for only 5 hours, coal, wood or both?

I have a Big Green Egg and use Lump Charcoal. Makes controlling the temp pretty easy.

I served it with coleslaw and corn on the cob. Of course Danjonit's Amazing Sawmill BBQ sauce was on the side... it'll cure what ails ya!

Yesterday I had brisket sandwiches for lunch.
Last night we had brisket stir fry with udon noodles. That was good!

Stay smokey my friends.
Jon

drobertson · August 25, 2015, 07:24:21 AM

We did one back in late July, and I agree, stay in the smoke, they sure are some good eat'n!

firecord · September 10, 2015, 08:52:33 PM

Used to do 4 or 5 brisket ' s a year. They just cost too much now. Saw on fox that Arby's buys so many that it has created a shortage for us regular folks. So we have to pay more. Good Ole American way.

scgargoyle · September 14, 2015, 09:25:57 AM

I don't do brisket often because of the cost and time. Ever smoke a corned beef? Comes out kind of like pastrami. Oddly enough, it cooks in a fraction of the time- maybe because of the brining? At St Patrick's Day, you can buy corned beef much cheaper than a plain ol' brisket- go figure.

Raider Bill · September 15, 2015, 03:36:08 PM

Smoked corned beef is pastrami :D

POSTON WIDEHEAD · September 15, 2015, 08:59:58 PM

Quote from: Raider Bill on September 15, 2015, 03:36:08 PM
Smoked corned beef is pastrami :D

You smoking something? :D :D :D

DanG · September 16, 2015, 07:56:39 AM

Hmmm. Haven't we been here before? :D :D

If you want to save money and still have a brisket-like substance, try a rump roast. I split them in half so they are about the same thickness of brisket. ;)

petefrom bearswamp · September 16, 2015, 08:44:58 AM

I just ate breakfast, but I am still salivating lookin at that chunk of meat

petefrom bearswamp · September 16, 2015, 08:46:46 AM

Forgot to mention,m y wife just bought a grass fed beef brisket from a local artisan dairy/ meat/bakery store last Saturday.
Can you do this on a gas grill?
I dont have a charcoal or wood outfit.

Raider Bill · September 16, 2015, 08:57:14 AM

Quote from: POSTONLT40HD on September 15, 2015, 08:59:58 PM
Quote from: Raider Bill on September 15, 2015, 03:36:08 PM
Smoked corned beef is pastrami :D

You smoking something? :D :D :D

Brisket :D

Quote from: petefrom bearswamp on September 16, 2015, 08:46:46 AM
Forgot to mention,m y wife just bought a grass fed beef brisket from a local artisan dairy/ meat/bakery store last Saturday.
Can you do this on a gas grill?
I dont have a charcoal or wood outfit.

You can but will have to pay attention to not drying it out. My experience with grass fed beef is there is little to no fat to render. In direct heat, Low, slow and keep it moist. Black coffee solution is what I use.

Weekend_Sawyer · September 16, 2015, 09:11:16 AM

You might try only turning on one burner and putting the brisket over the burner that is off.
I used to cook in gas and still would put a chunk of hickory right on the burner. Love that hickory flavor!

good luck and let us know how delicious it comes out!

Jon

LeeB · September 16, 2015, 09:24:26 AM

I don't see why you couldn't put some shavings or sawdust in a small pan over the burner just like you would in an electric smoker. For that matter, they make propane/gas smokers too.