- Nov 27, 2016
- 1
- 10
My husband bought me the smoker/propane grill I've been coveting for our anniversary. Don't laugh, our kids did. I have the Smoke Hollow 6800, I have an offset charcoal basket & honestly, I love this grill. My issue is that my brisket tasted like corned beef. My husband is an "eater", he isn't in love with the cooking process like I am & he can't taste the difference. It was tender, it pulled apart, exactly as it should but like I said, reminded me more of corned beef than a good Texas style BBQ. I used a 4 pound flat brisket, easily found in our Bay Area of California.
Our eldest is coming home for Christmas & I'm considering doing a standing rib roast but since his friends always come over, I can actually use a full packer brisket, if I cook it then (our 4 still at home appreciate the sandwiches in their school lunches but it's not the same satisfying feel of putting that big, excellently cooked chunk of meat on the table!), it'll be eaten.
Please help, I love corned beef but I also love a good BBQ brisket. I used a bourbon soak, overnight, on my brisket & then a brown sugar rub, kept my 1/4 inch of fat, almost 2 hours with fat side down, flipped over for the last 1 hour 45 minutes, mopped at 3 hours, did a foil wrap & allowed it to rest for 2 hours. Cut after the rest period, against the grain, & it was tender, excellent pull of the fibrous meat but I don't want corned beef taste.
I'm in Silicon Valley in California. Brisket is NOT the King of Meats, tritip is. My selection is limited but if my issue is buying the "corned beef packet included" brisket, then I will go to my local meat locket or charcuterie to obtain a quality piece of meat.
BTW, I'm the team football Mom, a wrestling Mom & baseball Mom, I want to be able to hang with the football Dads, the ones who get to BBQ. Spreading machine heated squeeze cheese on nachos & dispensing Gatorades is boring.
Our eldest is coming home for Christmas & I'm considering doing a standing rib roast but since his friends always come over, I can actually use a full packer brisket, if I cook it then (our 4 still at home appreciate the sandwiches in their school lunches but it's not the same satisfying feel of putting that big, excellently cooked chunk of meat on the table!), it'll be eaten.
Please help, I love corned beef but I also love a good BBQ brisket. I used a bourbon soak, overnight, on my brisket & then a brown sugar rub, kept my 1/4 inch of fat, almost 2 hours with fat side down, flipped over for the last 1 hour 45 minutes, mopped at 3 hours, did a foil wrap & allowed it to rest for 2 hours. Cut after the rest period, against the grain, & it was tender, excellent pull of the fibrous meat but I don't want corned beef taste.
I'm in Silicon Valley in California. Brisket is NOT the King of Meats, tritip is. My selection is limited but if my issue is buying the "corned beef packet included" brisket, then I will go to my local meat locket or charcuterie to obtain a quality piece of meat.
BTW, I'm the team football Mom, a wrestling Mom & baseball Mom, I want to be able to hang with the football Dads, the ones who get to BBQ. Spreading machine heated squeeze cheese on nachos & dispensing Gatorades is boring.
