Smoked Brisket

[KenP]

Anyone here smoked a brisket using a Weber Kettle?

I'll do a rub, maybe a butter injection, a bast and hickory smoke for the first couple of hours. I just want to know if anyone here's done it.

I don't know how I'll serve it, so any advice on how you did it would be cool.

[RubHer Yellow Ducky]

Anyone here smoked a brisket using a Weber Kettle?

I'll do a rub, maybe a butter injection (never heard of that), a baste and hickory smoke for the first couple of hours. I just want to know if anyone here's done it.

I don't know how I'll serve it, so any advice on how you did it would be cool.

Its been about 10 years since I last smoked briskets but here's how I use to do it...

I like them as even in thickness as i can find...do not remove the fat cap (3/8 to 1/2 inch is ideal)

needless to say the word is "low and slow" 180 to 200 degrees, cooking times will vary depending on the thickness and the temp, generally 1 to 1 1/2 hours per pound...I like applewood but hickory works fine...keep away from the fire box as much as possible

Make cuts into the fat spaced every 1 to 2 inches and stuff with fresh garlic cloves (very important) I rub Spicy Brown Mustard all over the brisket both sides and then I rub in my DRY RUB (no salt). I like paprika, cayanne pepper, crushed cloves, dried lime peel, minced onion, cumin and a mild poblano pepper roasted first and then minced.

Had an OLD COOK who told me to make a mixture of water, vinegar, a little maple syrup and some KY Bourbon or KY Whiskey and mop on starting after 4 hours, once an hour to help keep it moist but found it gave it TOO MANY FLAVORS...

good luck, send me some...

[mikejr]

My neighbor and I have done briskets before. He usually will cook them in the oven for 5 or 6 hours on very low heat, then we'll throw them on the smoker for 5 or 6 hours. He uses a rub and also a mopp sauce while smoking. Remember, brisket is a tough slab on meat.

He uses the same protocol for smoking pork shoulders too.

I just smoked ribs last weekend and did a rub, then once the smoke bark formed on the outside, I spritzed with an apple juice/old grand dad mix to keep things moist. Turned out excellent!

Here is a great source of information

http://www.smokingmeatforums.com/forums/index.php

[KenP]

Thanks guys.

Michael, I will use a melted herb butter and inject into tough meats if I'm worried about them drying out or just want them extra juicy. Using it in turkey is awesome. If the fat cap isn't thick enough, or if there isn't one depending on the meat I'm cooking, I'll often cover with thick bacon.

Mike, I won't be using an oven at all. If it can be cooked in the kitchen, it can be cooked on a grill.:)

I'll be using a rub and then a mop sauce after the bark and I've decided I'll use hickory for the first few hours.

That web site is nice and will look through it some more. I've found a bunch of info here:
http://www.thesmokering.com/forum/index.php

I smoked baby backs last week and they were a bit salty. I screwed up the rub and used sea salt for the courseness, but the rub already had salt. To counter it I used some more brown sugar, but it didn't really work. On the positive side, the ribs were cooked perfectly according to the pros. It wasn't "falling off the bone", but just pulled off. I'll be doing them again soon.

I smoked a few chicken breasts tonight with mesquite, a Weber brand rub and a cheap spicy mop. Ummm, it's the first time I've liked the mesquite. I was about to give up on that wood.

Next time I do pork I want to use applewood. Apple and pork, two greats together.

[CO Hummer]

Notice how most of these recipies have whiskey? :D

[KenP]

Almost forgot, I said I'm using a Weber Kettle, not a smoker, but it works if you're patient.

I'm intersted in getting a real smoker, but I'm leary of the cheapo models. I've read that hot fires with wood, which is what should be used in them, can burn through the thin firebox. Mesquite is one that can cause it.

Anyone have advice on a smoker? If you have one of the less expensive, Home Depot types, how's it working? Maybe I should just get one of those to work with for now and see how it goes.

[KenP]

Notice how most of these recipies have whiskey? :DIf not ON the meat, you can always put it in the drip tray and steam it in.:)

[CO Hummer]

If not ON the meat, you can always put it in the drip tray and steam it in.:)

Or.......my method. For each bite of BBQ, you wash it down with a sip of whiskey. :D

[KenP]

Or.......my method. For each bite of BBQ, you wash it down with a sip of whiskey. :DVA moonshine and pork butts.:clapping:

[HummerHippy]

Ken! I'll be right over!! Yum!

[Big Dad]

Try this:

http://www.foodnetwork.com/

You'll see a recipe for Texas smoked brisket on the left side of the page.

Type brisket in the search and you'll find some really good recipes.

Happy hunting.

[KenP]

Try this:

http://www.foodnetwork.com/

You'll see a recipe for Texas smoked brisket on the left side of the page.

Type brisket in the search and you'll find some really good recipes.

Happy hunting.Of course!

[TXSUT]

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees. ;)

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it. :D

[KenP]

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees. ;)

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it. :DI was hoping you'd respond, being from TX and all. That's the way I'll do it. Thanks.

[Big Dad]

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees. ;)

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it. :D

Now that you mention it, I gotta agree.

There's a Texan BBQ joing about 15 minutes from my house...operated by a bunch of pussy Yankee's, no doubt.

The brisket is smoked and it doesn't look like it's been basted with anything.

The smoke ring penetrates the meat by about a quarter inch.

It's thin sliced and wrapped in foil when I buy it.

After thinking about it, I'll be having a double order of smoked brisket for lunch.

[BigPoppa1411]

Damn Ken....this thread has my mouth watering and making me think of getting my smoker cabinet prepped for the weekend!
:)

[ROX]

YUM!!

Trent got one of the Traeger smokers last summer. He uses it CONSTANTLY. He usually doesn't add any seasoning, but he does baste with a little apple juice on occasion and mostly on pork.

Slow cooking is the key imo.

[TXSUT]

I was hoping you'd respond, being from TX and all. That's the way I'll do it. Thanks.

Well, if you'll recall, I'm actually from south Louisiana (but been in TX since '89), so when you want to boil some crawfish or deep fry a turkey, give me a shout. ;) But I do enjoy smoking my own briskets.

In addition to smoking, which I have indeed done on a standard Weber (indirect heat), I have another method for cooking brisket that is always a hit. It entails "stuffing" the brisket with chopped jalapenos, chopped yellow onion, chopped shallots, and garlic, and seasoned with salt, black pepper, and cayenne pepper. BUT, you'll take issue with the fact that it gets cooked for about 3 hours in the oven, and the 4th hour on the grill is only for char-broiling and getting a little smokey taste to it. The drippings collected in the oven pan make for one hell of a great stock for gravy to be served over white rice and black-eyed peas.

[KenP]

No oven! No oven!

After Que'ing it to 160* I'm going to pull it off, foil it and put it in a cooler for an hour before slicing it. That seems to be the method recommended by many on one of the smoker forums.

Rox, my first Father's Day is coming up and I told CP I wanted either a big tool box or a smoker. Well, she's already gotten me Duquane natural gas grill and the Weber Performer, and she's not too hip on the tool box thing, so maybe I'll get a gift card.

How does Trent like his Traeger? I assume he got the offset box, but which model did he get?

[Big Dad]

I have another method for cooking brisket that is always a hit. It entails "stuffing" the brisket with chopped jalapenos, chopped yellow onion, chopped shallots, and garlic, and seasoned with salt, black pepper, and cayenne pepper. BUT, you'll take issue with the fact that it gets cooked for about 3 hours in the oven, and the 4th hour on the grill is only for char-broiling and getting a little smokey taste to it. The drippings collected in the oven pan make for one hell of a great stock for gravy to be served over white rice and black-eyed peas.

I assume it's on a rack, I'm down with trying this one. Will do this weekend. What oven temp and quantity of ingredients for the stuffing? Are there any other particulars I need to know about?

[KenP]

I assume it's on a rack, I'm down with trying this one. Will do this weekend. What oven temp and quantity of ingredients for the stuffing? Are there any other particulars I need to know about?Who cares. Just stuff some junk in there and turn the oven on low. sheeezzz....

[mikejr]

Almost forgot, I said I'm using a Weber Kettle, not a smoker, but it works if you're patient.

I'm intersted in getting a real smoker, but I'm leary of the cheapo models. I've read that hot fires with wood, which is what should be used in them, can burn through the thin firebox. Mesquite is one that can cause it.

Anyone have advice on a smoker? If you have one of the less expensive, Home Depot types, how's it working? Maybe I should just get one of those to work with for now and see how it goes.

Ken I am using a cheap Brinkman I got at Lowe's. It's a propane model. Works great but it only has two racks in it. I bought the cheap one to see if I liked the tedium of smoking. I've been oogling some of the high end smokers in the cabelas catalog...they are set and forget pretty much...all digital....check them out...nice smokers!

[2-H2's]

For the serious smokers out there...


www.pittsandspitts.com

you'll pay dearly, but will not be disappointed...

:clapping: I'm hungry

[Big Dad]

Who cares. Just stuff some junk in there and turn the oven on low. sheeezzz....

Ok brain! I'll just shove stuff in it.... And hope! :giggling:

I'm thinking 325 degrees should do the trick. Then I'll throw it on a smokey grill for an hour.

[KenP]

For the serious smokers out there...


www.pittsandspitts.com (http://www.pittsandspitts.com/)

you'll pay dearly, but will not be disappointed...

:clapping: I'm hungryWAY too expensive! Holy crap! You can get a good 16"-20" with offset box with 1/4" steel that's tunable for around half that if you look. On the otherhand, custom pieces are pretty sweet.

I mentioned wanting one again and that idea was very, very quickly nixed. I guess practice for a BBQ cookoff is going to be trickier than I thought.;)

After doing some reading tho, it appears a cheap bullet smoker with mods to the door to seal it better work decent for overnighters. Even the cheapest of models, like KMart/Sears, will work alright and cook for maybe 8 hours on one load of charcoal holding temps around 250* without having to constantly watch it. That can be harder with an offset.

The more expensive bullets like the Weber SM, still under $200, can go 12+ hours with NO mods. They're ready out of the box, but I'd need that permission thing again....:(

[RubHer Yellow Ducky]

WAY too expensive! Holy crap! You can get a good 16"-20" with offset box with 1/4" steel that's tunable for around half that if you look. On the otherhand, custom pieces are pretty sweet.

I mentioned wanting one again and that idea was very, very quickly nixed. I guess practice for a BBQ cookoff is going to be trickier than I thought.;)

After doing some reading tho, it appears a cheap bullet smoker with mods to the door to seal it better work decent for overnighters. Even the cheapest of models, like KMart/Sears, will work alright and cook for maybe 8 hours on one load of charcoal holding temps around 250* without having to constantly watch it. That can be harder with an offset.

The more expensive bullets like the Weber SM, still under $200, can go 12+ hours with NO mods. They're ready out of the box, but I'd need that permission thing again....:(

OK KEN !!!

ALL the men on the forum give you their permission...!

[TXSUT]

Ok brain! I'll just shove stuff in it.... And hope! :giggling:

I'm thinking 325 degrees should do the trick. Then I'll throw it on a smokey grill for an hour.

For a 5-6lb brisket:

1 cup of chopped jalapenos, 1 cup of chopped onion, 1/2 cup chopped shallots, two cloves minced garlic. Mix all together in a bowl. Slice the brisket along its full length (butterfly style), and open it up. Spread the mixture evenly on one side and fold the other side back over (close the butterfly). Tie the brisket with cotton cooking twine. Sprinkle with salt, black pepper, and cayenne to your liking. Place on rack in pot (dutch oven or similar baking pan), cover, and cook in oven at 325 for 3 hours. Remove brisket from pot and place on grill for about an hour. I like mine charred on the outside, so I usually put it over direct heat for the last 30 minutes or so. Be careful because even after only 3 hours in the oven, the brisket can sometimes start to fall apart, making the transition to the grill messy. Remove from grill, wrap in foil and let rest for 2-30 mins.

Disclaimer: I came up with this method and the ingredients on my own, so your results may vary. ;)

As for making the gravy, I pour the drippings into a sauce pan, bring to a simmer, add a tablespoon or so of flour, and continue stirring/cooking on a low fire until it tastes right. Usually have to add a little salt and black pepper.

Good luck!

[Big Dad]

For a 5-6lb brisket:

1 cup of chopped jalapenos, 1 cup of chopped onion, 1/2 cup chopped shallots, two cloves minced garlic. Mix all together in a bowl. Slice the brisket along its full length (butterfly style), and open it up. Spread the mixture evenly on one side and fold the other side back over (close the butterfly). Tie the brisket with cotton cooking twine. Sprinkle with salt, black pepper, and cayenne to your liking. Place on rack in pot (dutch oven or similar baking pan), cover, and cook in oven at 325 for 3 hours. Remove brisket from pot and place on grill for about an hour. I like mine charred on the outside, so I usually put it over direct heat for the last 30 minutes or so. Be careful because even after only 3 hours in the oven, the brisket can sometimes start to fall apart, making the transition to the grill messy. Remove from grill, wrap in foil and let rest for 2-30 mins.

Disclaimer: I came up with this method and the ingredients on my own, so your results may vary. ;)

As for making the gravy, I pour the drippings into a sauce pan, bring to a simmer, add a tablespoon or so of flour, and continue stirring/cooking on a low fire until it tastes right. Usually have to add a little salt and black pepper.

Good luck!

Pete,

Thanks so much for responding, that sounds awesome!

The only way I might tweak your recipe -- no disrespect -- is by adding some butter to the drippings for the roux/gravy.

I'll let you know how it turns out!

Jeff

[TXSUT]

The only way I might tweak your recipe -- no disrespect

I'll let you know how it turns out!

None taken...tweak the hell out of it, that's half the fun of cooking!

Please do let me know how it turns out...but if it's not good, send me a PM. :giggling:

[Big Dad]

None taken...tweak the hell out of it, that's half the fun of cooking!

Please do let me know how it turns out...but if it's not good, send me a PM. :giggling:

I gotta tell you,

I cut a pocket in the side of a six pounder and stuffed it with your stuffing recipe i.e. chopped jalapenos, shallots, onions, and five large cloves of garlic. Tied it with butchers twine, coated it (heavily) with cayenne pepper, sea salt and ground black pepper. and pan roasted it in the oven for 5 hours at 225 degrees. I put it on the grill for 2 more hours of smoking with mesquite wood chips.

It was awesome, even the 7 y/o agreed as he was wiping beads of sweat from his forehead! I heated up BBQ sauce on the side to disguise some of the heat.

Here's to you and thanks for the recipe, it'll make a showing at our table every couple of weeks.

:perfect10s:

[Lily21]

im sorry....what are Briskets?????

I have to google them now

[TXSUT]

Big Dad, glad to hear it turned out so good! :clapping:

Lily, a brisket is a cut of fatty beef from the lower chest of the cow. It's a relatively inexpensive cut of meat, but as you probably know, the fattier the cut, the more flavor. Most often, it comes in large cuts, 5lbs and up, like an extra large roast. It's more popular in the southern states, where we tend to do a better job of utilizing more (less waste) of an animal...and making it taste good. ;)

[KenP]

I won a WSM last week on EBay. It's brand new, but was open box and missing the hardware, door, feet and hangers. I got it so cheap that even with the new parts, already ordered, I'm going to save nearly $100!

Once it's together I'm going to build a low table with a piece of slate I've got for the top and put it on wheels with a shelf for the chamber. I also want to get a stacker for it from ProQ, but the pre-orders are sold out so I have to wait on it.

First cook is going to be an over-nighter of two butts and a whole packer on the WSM, plus ribs on the Performer as appetizers. (I bet you sick mo-fo's are thinking nasty thoughts right now. I know I did after I read what I typed...:dancingbanana: :beerchug: )

[KenP]

im sorry....what are Briskets?????

I have to google them nowIt's what TX SUT said. Here's a pic of a small 3.5lb brisket flat on my Weber Kettle. A whole packer is HUGE in comparison.

48821

[BigPoppa1411]

Ken,
How do you like the Weber Performer? Im trying to justify the price to the wife, she doesnt really agree, but....she hasnt said no!

[Big Dad]

Ken,
How do you like the Weber Performer? Im trying to justify the price to the wife, she doesnt really agree, but....she hasnt said no!

Doooood, are you $hitting me?! You gotta get permission?! You're "Big Poppa" aintcha?!

What you need a kitchen pass to buy one?!

:giggling:

[KenP]

Ken,
How do you like the Weber Performer? Im trying to justify the price to the wife, she doesnt really agree, but....she hasnt said no!I'd have to agree with Big Dad here... Except I had to get permission....:o

I love the Performer. The table is great, as is the charcoal storage underneath.

I don't use the gas starter, tho. I know it may sound weird, but I've been trying to avoid petroleum products in the grill so I even use natural lump in it with a chimney starter.

Another thing is if you use the gas starter, it only works the middle of the grill, so if you use the coal baskets you need to lift the coals out off the grate and put them in the baskets. It's just easier to dump the chimney starter out.

Now that I've got a WSM, I may make a move to Kingsford because of the long burn times with it. The only lump that's readily available here is Cowboy and that stuff sucks. The last bag I used consisted of mainly hardwood flooring pieces. I'm sure it's safe, but it kind of bothers me. I have spoken with others that have found other curious things in their Cowboy Lump.

[BigPoppa1411]

Doooood, are you $hitting me?! You gotta get permission?! You're "Big Poppa" aintcha?!

What you need a kitchen pass to buy one?!

:giggling:
LOL...nice. Nope just trying to keep the peace at home.
Got it anyways...couldnt wait, read lots of reviews and really like the look of it. When she came home she didnt even notice it on the patio...I was like are you kidding me? I had to point it out to her! Funny thing is she really liked it, especially how much work space there is on it.
Cant wait to try it out tonite, was going to use it last night but we got one hell of a good downpour.
Made a yummy marinade for some steaks, 3/4 fresh lime juice, 4 cloves garlic finely chopped, sea salt, fresh ground pepper, finely chopped cilantro and 1 1/2 teaspoon cayenne pepper.

Shes really gonna be surprised when I dig an inground pit this weekend over by the patio! :jump:

[BigPoppa1411]

Now that I've got a WSM, I may make a move to Kingsford because of the long burn times with it. The only lump that's readily available here is Cowboy and that stuff sucks. The last bag I used consisted of mainly hardwood flooring pieces. I'm sure it's safe, but it kind of bothers me. I have spoken with others that have found other curious things in their Cowboy Lump.
Yeah, that would bother me too. Im going with the Kingsford Natural Lump.
For my pit Im getting some Mesquite logs and some Pecan wood from a nearby Pecan orchard. My grandfathers giving me his reciepe for an awesome rub. Hes all excited that Im digging a pit in my yard and wants to come help. Hes turning 83 on the 25th and is still as strong as a bull. Love him like crazy!

[h2co-pilot]

I like Big Poppa.:D

Permission- Hell yes!

This is his 3rd grilling apparatus this year and quite frankly it's looking a little ghey on my back deck. I am the home maker....I make the home. Order.

ORDER I SAY!!!:soapbox:

Plus I have the http://smilies.vidahost.com/contrib/fk/catfly.gif control......:D:giggling:

[BigPoppa1411]

http://www.nakedwhiz.com/lump.htm
Ken, check out this web site. Pretty cool info, take a look at the review of Cowboy...kinda scary.

[KenP]

http://www.nakedwhiz.com/lump.htm
Ken, check out this web site. Pretty cool info, take a look at the review of Cowboy...kinda scary.I've used that link before, you just can't get the good stuff here.

I'm hoping to snag some RO at Wally World next time I'm there... but I never go there...

[KenP]

Almost forgot, I'm doing some country ribs shortly. I thought it would be a good dinner, but I have to sail tonight... maybe I should let them sit in the rub until tomorrow.:clapping:

[Big Dad]

Yeah, that would bother me too. Im going with the Kingsford Natural Lump.
For my pit Im getting some Mesquite logs and some Pecan wood from a nearby Pecan orchard. My grandfathers giving me his reciepe for an awesome rub. Hes all excited that Im digging a pit in my yard and wants to come help. Hes turning 83 on the 25th and is still as strong as a bull. Love him like crazy!

I've never used pecan, do you have to strip all the bark off of it? For some reason I remember someone saying it changes the flavor for the best by removing pecan bark.

[KenP]

I've never used pecan, do you have to strip all the bark off of it? For some reason I remember someone saying it changes the flavor for the best by removing pecan bark.I don't know about pecan specifically, but some people strip the bark off all their wood chunks for fear of poor flavor.

[BigPoppa1411]

I've never used pecan, do you have to strip all the bark off of it? For some reason I remember someone saying it changes the flavor for the best by removing pecan bark.
ive never stripped the bark off pecan before. usually its so nice and dry most has fallen off itself. ive not noticed any taste difference when ive used it, it does burn pretty hot though, but makes some really nice coals.

[Big Dad]

Like alder, I always strip the bark off alder if I'm going to use it for smoking...it seems to make the end product taste bitter. I was just curious since I'd never heard of using pecan, I bet it'd be good though!

[KenP]

Smoked some country ribs yesterday for about 2 hours, then finished with some high heat for some nice marks, plus time was limited. Two were wet, two were dry. CP prefered the wet ones, but the dry ones were freaking awesome!

I customized the baked beans with some garlic and chopped onions sweated off, then added Sweet Baby Rays, brown sugar, cayenne and black pepper. Reduced the mix for awhile and then added it to the beans. Then let the beans reduce for awhile. They were the best bean I've made to date. Thick and saucy!!!

[Big Dad]

Smoked some country ribs yesterday for about 2 hours, then finished with some high heat for some nice marks, plus time was limited. Two were wet, two were dry. CP prefered the wet ones, but the dry ones were freaking awesome!

I customized the baked beans with some garlic and chopped onions sweated off, then added Sweet Baby Rays, brown sugar, cayenne and black pepper. Reduced the mix for awhile and then added it to the beans. Then let the beans reduce for awhile. They were the best bean I've made to date. Thick and saucy!!!

Pictures?!

[KenP]

Pictures?!
No, just notes in the good ole' notebook.

[h2co-pilot]

Only fags talk about smoking meat and watching Dallas.

:fdance: :drama: :fdance:

[Big Dad]

Only fags talk about smoking meat and watching Dallas.



:fdance: :drama: :fdance:


HAHAHAHAHA!

That was all about a young hottie named Miss Ellie losing her virginity! She was about 16 when she got her cherry popped by the 24 year old Jock Ewing!!! And the slut she turned into as soon as it happened! You know, the way things were back in the good old days!

[TXSUT]

I customized the baked beans with some garlic and chopped onions sweated off, then added Sweet Baby Rays, brown sugar, cayenne and black pepper. Reduced the mix for awhile and then added it to the beans. Then let the beans reduce for awhile. They were the best bean I've made to date. Thick and saucy!!!

Make 'em even better next time with half a cup of salt meat (very small cubes) or chopped bacon.

[Big Dad]

Today is baby back rib day!

Steaming them in a concoction of beer, liquid smoke, brown sugar, onion powder, garlic powder, celery salt, and cayenne pepper for 2 hours first!

Then it's to the grill with apple wood smoke and a honey bbq sauce bath!

[BigPoppa1411]

What kinda beer u using BigDad?

And what time you serving? I'll be over with chest of Pacifico and some stogies!:beerchug:

[Big Dad]

4 bottles of Becks per slab. They'll be tender! Dinners at 7!

[KenP]

Make 'em even better next time with half a cup of salt meat (very small cubes) or chopped bacon.I forgot the bacon... I'll cook the bacon until crisp (someone in this house doesn't like barely cooked bacon...), then add it to the beans with the rest of the goodies.

I have a sudden craving for ribs.:clapping: