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Why Brisket and where to get IT?? - Page 2

post #21 of 27

I try to get mine to 195-200 then I wrap it in foil and stick in a cooler for at least a hour so the juices can seep back in to the meat.

post #22 of 27

Meats are done when they are done... time and temp are guides - the meat is done when there is no resistance when probing it. I agree with wrapping in foil and chucking it in a warm dry cooler for a couple hours.

How'd you make out?

post #23 of 27
Thread Starter 

How'd you make out?

Last temp check 180 , that is after smoking/cooking for 10 hrs. One more hour in the smoker then I have to take  them off, even IF they are NOT done. Will deal with the brisket tomorrow.

Any tips/suggestions for reheating the brisket tomorrow?help.gif

 Just had the BB's for dinner, Good thing I had the BB's for a back up plan. They were awesome!!!!yahoo.gif

 

All in all not a bad 1st try at smoking..

Thanks DanB

 

post #24 of 27

Put the Brisket in a pan or Dutch Oven with some Beef Broth, Carrots, Celery, Onions, Bay Leaf and a pinch of Thyme. Add some wine if you wish. Cover and simmer over med/low heat or in a 325*F oven until tender and at least 165* IT or higher as needed.

 

Give this a shot next time you make Ribs or a Butt...You may not even need a BBQ Sauce, I just hit it with a little hot sauce...JJ

 

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, to make it Tangy

 

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Glaze the Ribs for presentation or service.

 

For Pulled Pork:

 

Add the above to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add Apple Cider or Juice as needed to make up the Juice that was absorbed while refridgerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of Apple Cider should make the PP moist but not Swimming.


Edited by Chef JimmyJ - 3/4/12 at 5:49pm
post #25 of 27
Thread Starter 

Jimmy thanks for the recipe. Here is where I stand with the brisket..I had to take the 4.5 lb  brisket  out of the smoker cause it was getting late last night. The temp was 180, that was after an 11hr cook.Had some nice bark  and taste. Whats the best way to reheat the whole piece?

 

Thanks Dan

 

post #26 of 27
Thread Starter 

Hi All Here is what I did to reheat the whole brisket..Put It in the oven at 300 brisket on rack juices with apple juice in the pan, covered in foil.Botom line it was real tasty, but DRYas  hell.Haven't seam slices of meat that dry in along time.. Still a good meal, would have been awesome, if there were some juice. Maybe next time.Oh well the rib's were really good.

I'n going  to like smoking.

Thanks Dan

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post #27 of 27

Ok next round try the following recipe and Serve or reheat Sliced in the Jus. Even covered and with a little bit of apple juice, the whole chunk of meat was drying as it heated, probably took quite awhile to reheat as well. Use your leftovers to make Chili, cut into chunks and cook it until it falls apart. Add Hamburger or Grnd Pork for additional meat if needed.  Good Luck...JJ

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

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