i know its sacrilege, but a point cut rubbed with black peppers and salt in a sous vide bath for 36 hours at 155(put a tiny bit of good liquid smoke in the bag), followed by 2-3 hours in an oven or grill to form a bark, produces some of the best bbq brisket ever. its cheating, but it comes out fucking perfectI love my sous vide, but it's just not the same when it comes to a brisket. I've tried it a few times.
Forgot to pat the OP on the back. Looks great!
does everyone posting "no rare no eat" even understand what bbq is?
does everyone posting "no rare no eat" even understand what bbq is?
How do you cook it?The prime tri tip from Costco has become my go-to beef. It's ruined ever getting steak anywhere but my house for me.
I do not know brisket, but I do love it rare and pink.
Just bite into a wet juicy pink glob of fat with strings of protein as the juices guzzle down your throat
Really ?might have to try that next time .I spray a mixture of Dr pepper + apple juice every hour or so. Tastes delicious.
Smoking meat looks generally easy to do. Makes me want to get one
I do not know brisket, but I do love it rare and pink.
Just bite into a wet juicy pink glob of fat with strings of protein as the juices guzzle down your throat
different sugary mixtures can give you different flavors, but they caramelize and give the tasty black bits on a lot of bbq
Depends on what type of smoker you have. Some people disparage electric smokers but they are indeed very easy to use. You just have to add wood chips a couple of times at the start, maybe add water about halfway through your cook, but a hell of a lot easier than wood or charcoal smokers.
I've got this one and it works great for me.
If you bit into a rare piece of brisket you would have trouble even tearing a piece off with your teeth, much less having juices guzzle down your throat.
Cool ,thanks I got to try that next time.different sugary mixtures can give you different flavors, but they caramelize and give the tasty black bits on a lot of bbq
doing it in multiple stages through the cooking gives you a solid layer of flavor
Holy fuck I always thought brisket is made from pork and I don't eat that so I have always avoided it.
Have many times. Check out the smoking OT.
The only difference from mine is the pictures. I can make any turd look good with nice angles and shit. Not impressed
How does it feel to know your life has been a lieHoly fuck I always thought brisket is made from pork and I don't eat that so I have always avoided it.
The fuck have I done. I need to make up for it asap.
I also think he was moreso going after a family bbq (aka backyard grilling) versus actual southern smoked bbq.When you talk big shit about how bad U.S BBQ's are. And insinuate how good your food is. You better deliver lol.
I imagine his food was awesome, just really poor picture and the plain rice, was a perfect setup for a thread backfire. It was 100% a Italian food thread.
there is a local bbq place near me that smokes their brisket low and slow, and they sell it in huge slices with a big hunk of fat attacked
when im lazy i go there
Wasn't brisket at one point an underrated and much cheaper cut? Same idea with chicken wings? Or have brisket always been kind of premium?
Wasn't brisket at one point an underrated and much cheaper cut? Same idea with chicken wings? Or ha brisket always been kind of premium?
Absolute legend.
True. Makes sense when you usually need 10+ hours. I see them all the time in my grocer, but no way I can dedicate to cooking one properly.Brisket is still fairly cheap to buy many places uncooked, but the cost in time to cook it right makes it expensive to buy prepared.
Really? I had plenty of success smoking meats in my weber grill with a snake ring. Got a good 10 hours with one go. I could usually let it go overnight without a fuss. Now, getting a whole brisket in one was not going to happen.I can't speak as to how easy others are, but I can confirm smoking on my charcoal grill with a smoking attachment is a full time job.
Really? I had plenty of success smoking meats in my weber grill with a snake ring. Got a good 10 hours with one go. I could usually let it go overnight without a fuss. Now, getting a whole brisket in one was not going to happen.
Or maybe I just love cooking too much to be bothered by it.
I just grill my tritip. Smoking prime beef would make no sense. lol
Yeah a well made snake ring, and a water pan work great in a kettle. Until I got a WSM that's what I did. It was fantastic for stuff like ribs, pulled pork, and tri tip. Though I didn't have much success with brisket in it, a whole packer just takes up too much space and is always too close to the heat source.
So this thread has inspired me. I only have a Weber kettle and have been successful smoking ribs before, but would a brisket be too difficult in it?
You can do it, just as long as you monitor and control heat. The hardest thing with brisket, IMO, is just the time. It can be a REALLY long cook.
lobster feels kind of summery imo. dudes selling lobsters off the back of their boats some places here in MA during the summer and I wanna do a boil with some corn and mussels so badgoogling the class status of lobster consumers through the years just makes me want to have a seafood boil
but having a big seafood boil seems more like a fall occasion
Hah, yeah. I plan on doing an all day thing one of the weekends in July. Are there any good resources on how to go about doing it? Any good youtube videos?
Hah, yeah. I plan on doing an all day thing one of the weekends in July. Are there any good resources on how to go about doing it? Any good youtube videos?