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I fought the brisket and the brisket won - Page 2

post #21 of 35
Ya COULD scrounge a couple cement blocks and dig a shallow hole fill it with hot charcoal and wood and set the grill over it. Cheap! I like cheap!
post #22 of 35
Aj:


You took it all in stride and didn't let it get the best of you so as far as I'm concerned it's AJ 2 Brisket 1.

And the next time I'm sure you'll have more success.
post #23 of 35
I've messed up a few briskets for the first day, but in the chili the next day, you can't beat it! The flavor of the brisket still holds up and for some reason, brisket grease is different from any other kind and really adds a wonderful touch to the chili... Once you've gotten it right, you'll want to cook it every day!

I've gotten it at the local chain bbq restaurant and my mediocre briskets are better than what they sell commercially.
post #24 of 35
Remember AJ, if it were easy it wouldn't be fun, no comps, no web sites....just no fun. I don't see many web sites about how to make a glass of water. PDT_Armataz_01_29.gif

Glad your not down, see the challenge and master it. THAT is what is fun.
post #25 of 35
50 buck hunk of meat...........wow...............i get 10lbers all the time for 15-16 buckx
post #26 of 35
Thread Starter 
Thanks for the encouragement guys!

As far as digging a hole in the ground and starting a fire, I still have 4 inches of icey snow on the ground! Too much work! But a good idea for next time.
post #27 of 35
post #28 of 35
Pick up the lunch tray sized cut. It should be about 10-14 pounds. The one I tried, for my first brisket, was 11 pounds at $1.69/lb. It was only $18 or so. I used Jeff's rub and the Okie Smokie recipe and it camer out as good as or better than any brisket I've ever had. I seared it over charcoal in my ECB and moved it to my Oklahoma Joes offset unit. I started it fat side up in a disposable aluminum roaster and covered the roaster with foil when the Okie method said to. When my remote thermometer said it was at 200, I took it inside and it had about an inch of juice in the pan. It was a cheap piece of meat and it sure won't be my last. Tomorrow, it's fajitas.
post #29 of 35
crewdawg52Quote:
Originally Posted by BigAL
Remember AJ, if it were easy it wouldn't be fun, no comps, no web sites....just no fun. I don't see many web sites about how to make a glass of water. PDT_Armataz_01_29.gif

Glad your not down, see the challenge and master it. THAT is what is fun.


Cough, cough www.wired.com/news/technology/1,71898-0.html - 44k PDT_Armataz_01_11.gif

icon_eek.gifPDT_Armataz_01_05.gifPDT_Armataz_01_15.gif

A little more in depth than I was thinking. PDT_Armataz_01_15.gif
post #30 of 35
All in jest Al. icon_mrgreen.gif Hope ya knew that. One thing though, seriously, brisket is probably the hardest cut of meat to Q well. Takes practice, and a good briskdet, and yes, I have donated to the neighbors dog before. PDT_Armataz_01_21.gif
post #31 of 35
I know you were Crewdawg. I was also try'n that quote deal and looks like I messed that up. PDT_Armataz_01_07.gif

I don't see the briskets being that hard, but I've done a BUNCH of them. I made around 100# this fall for a banquet, 50#'s more for 2 other get togethers, 1 for a Christmas gift, and a plenty this summer practicing for the big banquet.

Ribs and chicken skin, they were/are tough for me. Never have done chix skin crisp yet, had a handle on ribs and the ones I just did were too spicy for the kids. I can repeat a brisket and butt well, and that is about it.

That being said, I haven't tasted very many briskets and pulled pork either.
post #32 of 35
If you tried it once, you'd likely change you mind.

If you don't know anyone here that does it, you ought to take a poll.

Do you know Peculiar Mike, Dutch, Richtee, Kewel Steve, to name a few?PDT_Armataz_01_34.gif
post #33 of 35
(just to clarify)



IMHO searing is the only way to go!
post #34 of 35
Thread Starter 
And to further clarify, a pan sear sucks. A metal grate, and a roaring fire is the only way to go. I did a pan sear and did nothing more than sear the bottom of my pan!
post #35 of 35
No toes squished here Ken. Who knows, you might try it and decide you like it better the other way. I learned the basic method from an old black man about 25 years ago and haven't done it any other way since. The concept is simple. Which tastes better, a seared steak or an unseared steak? If your preference is the unseared, then don't sear the brisket.

As to charring it black, the degree of sear is totally up to you. I like a heavy sear because is lends itself to a better bark.

If you do try it, be sure to let us know how it turns out.PDT_Armataz_01_37.gif
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