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BBQ Party next weekend - Brisket Help Wanted / Needed / Required - Pardon the ADHD Post!

post #1 of 8
Thread Starter 

So, Next weekend the guys from my job, and the girls from my wife's job are coming over to the house for a bbq. Seeing as this is cops and nurses, and kegs of beer, it only seemed fitting that we make some food as well.

 

I've wanted an excuse to make a whole packer brisket for a long time, so here we are. One of the restaurateurs in the area I work regularly pulls me aside and stuffs me full of brisket that has an ever so subtle hint of coffee and spice. Its intoxicating. really. Stop looking at me like that.

 

I can't figure out how to duplicate it, nor have I been able to waterboard him long enough to get the recipe out of him. He's a classic French provincial chef, so I don't know why he's so resistant, but I guess when you've found the Holy Grail you don’t just give it to anyone.  So, If anyone has a recipe that’s tried and true, I'd love to have it!!

 

Also, in the past I read a great article detailing the exacting steps to produce succulent burnt ends. I was thinking I would separate the point and flat (when, I have no clue) and keep the flat for slicing and then, using yet undiscovered perfected technique, create burnt ends. Mind you, I have spent a great deal of time Reading the forums, but I cant find an idiots guide... which is what I fear I need. 

 

I plan on also doing a butt, with SoFlaQuer's finishing sauce (which is life altering) as well as Dutches Wicked Beans, which have caused me to return to church and find God again. 

 

I Think I'll try a new bbq sauce as well. I like sweet spicy sauces, so if you know of one, feel free to add that to the list. 

 

I'm very confident with my pork. I've made a good deal of it and think I'm consistently turning out a good product... seeing as I never get to eat any myself and my friends are in coma's all over my house. 

 

So I suppose this is a request for help. It's also a note to Chef Jimmy J to send more delicious recipes to me. Any words of encouragement, discouragement, hate, slander or help are, as always appreciated. You guys never fail to make me look great! 

post #2 of 8

Hey Dave! By no means am I an expert especially compared to many of the guys and girls on this forum!  However on the brisket I made a few weeks ago this is the rub I used but I also layered it a few hours later with some brown sugar and in the morning right before I put it in the smoker I added McCormicks Applewood rub.  The layers of flavor were really amazing!  The only thing I used heavily was this Texas Brisket rub the other stuff I just gave a light coating as I wanted to be able to taste the meat!

 

2TBSP  freshly ground black pepper

1TBSP  kosher salt or sea salt

1TBSP  chili powder

1TSP    garlic powder

1TSP    onion powder

1TSP    dried parsley

1TSP    oregano

1TSP    sugar

 

Good luck!  and please oh please don't forget the Qview!!!

post #3 of 8

You can totally Rock This!  The guys and gals will rave over your food!  Just check out some of the tips and tricks...and recipes here.  Everyone will be waiting for the q-views from the party too!  Don't forget to share with us!  popcorn.gif

 

Kat

post #4 of 8
Quote:
Originally Posted by David Jay View Post
One of the restaurateurs in the area I work regularly pulls me aside and stuffs me full of brisket that has an ever so subtle hint of coffee and spice. Its intoxicating. really. Stop looking at me like that.

 

I can't figure out how to duplicate it, nor have I been able to waterboard him long enough to get the recipe out of him. He's a classic French provincial chef, so I don't know why he's so resistant, but I guess when you've found the Holy Grail you don’t just give it to anyone.  So, If anyone has a recipe that’s tried and true, I'd love to have it!!

 

 

 

This is not tried and true, well at least for me it's not, however I figured it may be a good starting point.

 

Mop Sauce:
 
  • 1 cup beer
  • 1 cup apple cider
  • 1 cup cider vinegar
  • 1 cup coffee
  • 1 cup beef or chicken stock
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons hot sauce, (recommended: Tabasco sauce)
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
post #5 of 8

A super easy all around sauce that can be balanced easily to your taste:

 

1 part Sweet Baby Rays Original BBQ sauce

1 part apple juice

1/2 part apple cider

1/2 part black mollases

(optional: cayanne powder, or hot sauce of choice)

 

Put all that in a pot and bring to a low simmer, then taste it. The BBQ sauce already has some spice to it so taste it before adding any additional heat so you don't over do it. Adjust the cider and mollases till you get the desired tang vs. sweet, then simmer on low till you achieve your desired thickness. It is a thin sauce, but should coat a spoon well when it is dippen in. Very easy to make and gets rave reviews from every person I have ever fed it to - even the ones I had to force feed! biggrin.gif

post #6 of 8

My Texas brisket rub (3rd and 10th place calls in the last 2 comps):

4 tbsp kosher salt

4 tbsp black pepper

4 tbsp brown sugar

1 tbsp minced or granulated onion

2 tsp cayenne

2 tsp cumin

2 tsp garlic

2 tsp chili powder

2 tsp paprika

 

 

Grind it up in a spice grinder or a kitchen appliance that will chop or grind.  Rub on 1 hour before you plan on it hitting the pit.  This is typically enough rub for two 12# briskets.  Cook it between 225 and 250 until the flat probes toothpick or other sufficient probe tender (should be somewhere around 200-210 IT), rest (preferably 2 hours), slice, and enjoy.  For a good sauce with Texas style brisket, I have found that I really like Famous Dave's Texas Pit, it's got some spice and heat and really matches well with smoked brisket.  Just pour it into some squeeze bottles and tell everyone it's your special blend, LOL. 

post #7 of 8

  For the burnt ends, when the flat IT reaches 160-165 and you are ready to foil, if you foin, seperate the flat from the point, add more rub to the exposed part of the flat. Rest the flat for about 30 minutes, then cut into cubes.  Add more rub to the cubes and return to the smoker.

  As for a sweet and spicey sauce, I really like Jeff's sauce. You can purchase the receipe from many areas on this site. Good luck and good smokin' this weekend!

 

  Mike

post #8 of 8
You have that backwards you wanna cube the point for burnt ends you wanna slice the flat after reaching 200
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