Smoked Brisket

[KenP]

Originally Posted by Big Dad

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]

Originally Posted by 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.

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...

I'm hungry

[Big Dad]

Originally Posted by KenP

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!

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

[KenP]

Originally Posted by 2-H2's

For the serious smokers out there...


www.pittsandspitts.com

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

I'm hungry

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....

[RubHer Yellow Ducky]

Originally Posted by KenP

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]

Originally Posted by Big Dad

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

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]

Originally Posted by TXSUT

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]

Originally Posted by Big Dad

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.

[Big Dad]

Originally Posted by TXSUT

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.

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.

[Lily21]

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

I have to google them now

[TXSUT]

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

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... )

[KenP]

Originally Posted by Lily21

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

I have to google them now

It'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.

[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]

Originally Posted by 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!

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

What you need a kitchen pass to buy one?!

[KenP]

Originally Posted by 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!

I'd have to agree with Big Dad here... Except I had to get permission....

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]

Originally Posted by Big Dad

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

What you need a kitchen pass to buy one?!

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!

[BigPoppa1411]

Originally Posted by KenP

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.

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!!!

Plus I have the control......