"New Ideas"

roger · Oct 24, 2007

OK, I've done brisket probably a half dozen jillion ways. Need some new ideas on rubs or marinates.

Got me a 13lb. packer that's going in the smoker tonight.

Help Mister Wizard

fatback joe · Oct 24, 2007

Pack that baby in rock salt in a foil pan, bump the heat up a bit and throw the smoke to it.

glued2it · Oct 24, 2007

I like to marinade or inject with Italian dressing!

Deer Meat · Oct 24, 2007

Never heard of this technique, how salty does it taste?

fatback joe · Oct 24, 2007

Not too salty, around the edges you pick up some of the tastes.......just tastes good to me. Doing roasts like that is not terribly uncommon, I did it before with brisket on the smoker kind of out of curiousity........came out good, but prefer a little more of a "traditional" approach to brisket personally, but if you are looking for different, this is good.

roger · Oct 24, 2007

Fatback,
Tell us about the rock salt.

Deer Meat · Oct 24, 2007

Is this the salt you put on your driveway in the winter

fatback joe · Oct 24, 2007

Well, if you go to most any recipe type site, you can find some type of recipe like this through their search function. Some say kosher salt, others rock salt.........some say moisten with egg whites, others water.....you get the idea. You can browse those for some more ideas or something that catches your eye. Most have you making a "salt dome"

http://www.foodnetwork.com/food/reci..._31136,00.html

Here is something along those lines that I found real quick like.

All that aside, when I did mine, I just used my usual rub minus the salt (which left pretty much pepper, a little cayenne, and a little granulated garlic.......it has been a while, but I know I was keeping it real simple on briskets at the time), got a foil pan poured in the salt to line the bottom, put the meat in and filled it up, then cooked like I normally did.......minus the wrapping at 165 or so. Pulled it at 195, wrap, and rest. If you got nervous about tenderness and that sort of thing, you could probably remove it from the salt at 165 and wrap and finish it up the way most do these days.

Keep in mind there are different grades of rock salt..........not sure you would want the stuff that goes on the roads. LOL Ice cream salt or Kosher should work.

fatback joe · Oct 24, 2007

http://pa.essortment.com/roastbeefreci_rsfr.htm

This might be a better example than the link I posted before. Between the two though you should get the idea if it is something you are interested in giving a try.

On edit: here is a link you might like for more info on this type/style for more than just beef. http://www.saltinstitute.org/recipes-salt_roasting.html

okiesooner · Oct 24, 2007

I use the following:
1 btl heinz chili sauce
1 pkg lipton onion soup mix
1 12oz can Pepsi

Mix it all together and cover the brisket overnight with it.

walking dude · Oct 24, 2007

i have done the rock/kosher salt on a prime rib.......WERKED GREAT.......the salt doesn't add much to the meat.........i was suprised.......i posted to a similar thread here just a few days ago........REALLY seals in the juices...........prime rib was melt in your mouth............but.......prime rib is SUPPOSED to be melt in your mouth.......but i bet it would werk great on a brisket.......

d8de

deejaydebi · Oct 25, 2007

There's always pastrami .....

http://www.deejayssmokepit.net/pastrami.htm

cowgirl · Oct 25, 2007

Debi beat me to it!

It's probably too late for this brisket, but have you corned one yet and made pastrami?

deejaydebi · Oct 25, 2007

We just think to much alike Cowgirl!

peculiarmike · Oct 25, 2007

Tried the SmokyOkie method yet? Burn it black and smoke it about 8-10 hours using his method. Produces a fork tender brisket with excellent flavor.
$.02.

richtee · Oct 25, 2007

Horseradish, I say HORSERADISH! mixed with mustard 50/50. Then rub on your rub- or shake on actually.

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